If I had to choose the ingredient posted the most on my instagram and blog, I think sweet potatoes would be the winner. I love making sweet potato fries; so much, that sometimes that's all I have for dinner. Usually with some avocado though, because avocado is a part of my everyday life. Even though beets are not really in season yet, I saw them in the supermarkets here in Geneva, and I bought a bunch. Usually I juice them while they're not in season, but I still will occasionally cook with them, and so this idea of making them into fries came into my mind.
The one wrong perception people have about fries, is that they have to be fried. No, they don't! Roasting vegetables on a high temperature with a perfect amount of oil can turn them into the most delicious fries, and no one will ever know that they were drowning in way too much oil.
I sliced the sweet potatoes and beets into even pieces, coated them in some amazing extra virgin olive oil, spices and sea salt and roasted them to perfection. I made an avocado tahini dressing for them and it was just a perfect combination for dinner!
2 sweet potatoes
1 tsp sea salt
2 tbsp extra virgin olive oil
1/4 cup fresh rosemary
1 tsp paprika
1 tsp cayenne
Topping: Fresh cilantro and parlsey
Preheat the oven to 200F. Slice the sweet potatoes and beets into even wedges, about 1/2" thick. You can decide on the thickness according on your desire. Coat them in olive oil, sea salt, paprika cayenne and rosemary. Mix well. Place on a baking sheet and roast for about 35-45 minutes, until they are fully cooked and soft to touch. Let cool and serve with your preferred sauce!