Beet Sweet Potato Salad

20250101 #breakfastdiary 1274, 2°C/mostly cloudy Well, I got the sun and moon three hundred sixty-five of them for free, if you think about it And on top of that, countless starlight and birdsong and clouds and flowers and the sound of water and wind and the sound of insects in the grass were all thrown in for free too Now, it's time again to receive three hundred sixty-five new suns and moons for free And who knows how many more good things will come thrown in on top of that Just live well, that's all there is to it What more could you possibly ask for on top of that? (Na Tae-ju, New Year's Greeting) Just live well, that's all there is to it. The first breakfast of '25 is #beetsweetpotatosalad

1 beet, 2 sweet potatoes, ricotta cheese, olive oil, salt, pepper, (dressing) 2T olive oil, 1T balsamic vinegar, 1T honey

1. Trim the beet and sweet potato and cut into cubes. Place on an oven tray, add olive oil, salt, and pepper, toss well, and roast in a 200°C oven for 30 minutes. 2. Mix 2T olive oil, 1T balsamic vinegar, and 1T honey to make the dressing. 3. In a mixing bowl, combine the beet and sweet potato with walnuts and the dressing, and toss well. 4. Plate it and top with ricotta cheese and parsley. Inspired by @chef_zouheir #breakfast #recipe #miraclemorning #beet #sweetpotato

Inspired by @chef_zouheir