Apricot & Roots Salad

Ingredients:

- 4 cups mixed greens, washed and dried

- 500g (1lb) sweet potatoes, washed

- 500g (1lb) beets, washed

- 3 tablespoons olive oil

- 1 teaspoon salt

- 1/2 cup dried apricots, sliced

- 1/2 cup raw pistachios, chopped

For the dressing:

- 5 tablespoons lemon juice

- 1 tablespoon pomegranate molasses

- 1 tablespoon olive oil

- 1 teaspoon sumac

- 1 teaspoon Aleppo pepper

- salt, to taste

Directions:

- Slice the sweet potatoes and beets into slices 2” long and half” thick. Place it on an oven sheet, lined with parchment paper, drizzle with olive oil and salt. Bake in a preheated oven at 400 F, for 20-25 minutes. Wait to cool down.

- On a big open plate, spread the greens, add the sweet potatoes and beets.

-Add the sliced apricots, and chopped pistachios.

- Mix all the dressing ingredients.

- Drizzle the dressing before serving.