My favorite season is definitely Fall. How about a Fall recipe that does not include pumpkin and still captures the season’s flavors? You got it! Don’t get me wrong, I LOVE pumpkin, but it seems that we’ve all been inundated with so many pumpkin recipes. (I’m sure I will soon have my own to contribute!) This one provides all the colors of the Fall palate, minus the pumpkin. I was inspired by the beautifully colored beets at the farmer’s market. Gorgeous!
Recipe: Baked Apple, Beet, and Sweet Potato Salad
1 small sweet potato
3 beets and beet greens
pinch of cinnamon and salt to taste
2 tsp. olive oil
1. Preheat oven to 350F. Peel and chop apple, sweet potato, and beets. Toss together with 1 tsp. olive oil, salt, and cinnamon in an 8×8 in. glass baking dish. Cover with aluminum foil and bake for 35 minutes.
2. At the 35 min. mark remove aluminum foil from glassware and bake for another 10-15 minutes, uncovered, for that perfectly roasted dish.
3. Cut stems from chard. Chop stems, leaves, and beet greens. Saute stems for about four minutes in a medium sauce pan with remaining olive oil. Add chopped beet greens and chard leaves. Saute until green have wilted, approx. another 4 minutes.
4. Transfer greens to plate and top with the roasted veggies and apple.