Moroccan Beet & Sweet Potato Salad

Ingredients

Dressing

The Moroccan flavors of this salad are a great compliment to the sweet potato and the beets, feel free to add feta or goat cheese if you wish.

Pre-Heat the oven to 400 degrees.

1. Peel and cube the Sweet Potato into large pieces, I cut them into wedges and then into triangle shaped segments.
2. Peel the Beets and cut into smaller cubes than the Sweet Potatoes.
3. Keeping each ingredient separate, toss with a little Oil and place in foil ( I make a little foil “boats”) for the Beets then place them on a cookie sheet and I use a whole cookie sheet lined with foil for the Sweet Potatoes I also sprinkle some Moroccan Seasoning and salt on the Sweet Potatoes.
4. Roast for about 45 minutes to an hour, tossing them halfway through so they cook evenly. You don’t want them to be too soft they should be slightly firm.
5. Make the dressing by whizzing everything together and adjusting to taste, it’s quite sweet so if you like it with a little more sharpness add more Vinegar and more Chili Powder if you like.
6. Chop the Red Pepper and slice the peeled Carrots into thin discs, I used this handheld mandoline.
7. Rough chop the Mint, Parsley & Cilantro.
8. When the Vegetables are cooked and cooled, toss with enough dressing to cover the salad then add the remaining ingredients.
9. Crush the Pistachios a little and throw over the salad with the Mint, Parsley & Cilantro.