Ingredients

• 1 bunch Yellow Beets, tops cut off, peeled, cut into bite-sized pieces
• 1 large Sweet Potato, peeled and diced
• 2 cloves Garlic
• 1 15oz. good-quality organic Chickpeas, drained and rinsed
• 3/4c. Parsley, roughly chopped
• 3/4c. Picholine olives, pitted and "torn" (roughly chopped)
  
• good handful whole Almonds, toasted, roughly chopped
• 1 Lemon, zested(using a bar zester) and juiced
• 1 TBSP Sesame Tahini
• Good quality Extra Virgin Olive Oil
• Sea Salt
• Freshly Ground Pepper

Equipment

• 1 long sheet tin-foil
• 1 each small and large mixing bowl
• small whisk

Preparation

• Preheat oven to 375
• Toss beets, sweet potato, garlic, EVOO, salt, pepper. Wrap in a foil envelope and roast for approx 20 min or until al dente and just about fork tender. Allow to cool to room temperature, reserving 1 of the roasted garlic cloves.
• Make the vinaigrette. In a small bowl, mix the roasted garlic (paste) and sesame tahini. Add the lemon juice. Whisk in the EVOO and season with salt and pepper.
• Toss the salad. Combine beets, sweet potatoes, chick peas, olives, parsley, lemon zest, and vinaigrette. Season with salt and pepper. Garnish with toasted almonds and a drizzle of EVOO. Enjoy!