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Ingredients
- 4 T olive oil
- 1 T sherry vinegar
- 2 T crushed coriander seed
- 1 large orange - juice and zest
- 1 T fresh thyme leaves
- a drizzle of pure maple syrup
- 6 to 8 whole shallots
- 1-1/2 lbs well washed baby beets quartered
- 3 -4 small red serrano chilies (optional heat)
- 2 sweet potatoes
Preparation
Step 1
Whisk together first 6 ingredient set aside
Peel shallots, quarter the beets and split and seed the chilies
Toss the shallots, beets and peppers in the vinaigrette and roast on a baking sheet at 400 F for 25 mins stirring a couple of times.
Add sweet potatoes, peeled and cut into 1 inch dice and stir with the beets to coat with the vinaigrette. Cook for another 30 to 40 min, stirring at least 1 more time
Finish with fresh thyme maldon salt and a sprinkle of sherry vinegar.
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