• 626c245d2adddcb36b66a0e9e8902d1c

Sweet Potato Salad

http://m.cookingchanneltv.com/recipes/kelsey-nixon/sweet-potato-salad.html

Prep
Cook
Serves 6people
Ingredients
1 1/2
lb sweet potatoes, peeled
4
red beets, peeled
4
bosc pears, peeled
olive oil, for drizzling
2
tbsp fresh sage leaves, chopped
2
tbsp fresh tarragon leaves, chopped
kosher salt and freshly cracked black pepper
sherry vinaigrette
1/4
cup sherry vinegar
1
tbsp minced shallot
1/2
tsp Dijon mustard
1/4
cup extra-virgin olive oil
kosher salt and cracked black pepper
Directions
1.
Preheat the oven to 375 degrees F. Line 2 sheet trays with parchment paper or foil.
2.
For the salad: Dice the sweet potatoes, beets and pears into similar size small cubes. Spread the sweet potatoes and pears evenly over one sheet tray and place the beets on the other sheet tray. Drizzle both sheet trays with olive oil and evenly sprinkle the sage and tarragon. Toss to coat and season generously with salt and pepper. Roast until vegetables are soft, 30 to 40 minutes.
3.
For the sherry vinaigrette: In a small mixing bowl, combine the sherry vinegar, shallots and mustard, and stir to combine. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
4.
Remove the vegetables from the oven and drizzle with the sherry vinaigrette just before serving.

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