1 large sweet potato, peeled and cut into 1/4-inch dice
1 large fresh beet, peeled and cut into 1/4-inch dice
1 tablespoon olive oil
Kosher salt and freshly ground pepper
1 slice bacon
2 T. shallots, diced
Preheat the oven to 400 degrees F.
In a large bowl, toss the cut sweet potatoes and beets with olive oil and season with salt and pepper.
Place on a parchment-lined baking sheet and roast until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
Meanwhile, in a large skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Remove bacon and let cool.
Add the shallots, season with salt, and continue to cook until the shallots start to caramelize and turn golden, about 10 minutes.
Break bacon into small pieces and add to the pan.
Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately.
Adapted from Melissa d’Arabian
