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  Sweet Potato and Beet Salad



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1-2 sweet potatoes, roasted, peeled and cubed
3-5 beets, roasted, peeled and cubed
4 ounces feta, cubed
1 Tablespoon fresh thyme leaves
2 Tablespoons chopped flat-leaf parsley
1 Satsuma or tangerine, juiced
2 Tablespoons each olive oil and sherry vinegar
Pinch of salt and pepper
1 Tablespoon cane syrup

In a shallow serving bowl, layer sweet potato cubes, then beet cubes and top with cubes of feta.
Sprinkle with thyme and parsley. Whisk together remaining ingredients until combined.
Pour dressing over salad and gently swish bowl until ingredients are covered.
Cover and refrigerate at least 30 minutes before serving. Salad can be made a day ahead.
Swish bowl to distribute dressing before serving.
Cover and refrigerate leftovers.

Copyright © 2018 Stefanie Samara Hamblen