Chef Tee’s Sweet Potatoes, Roasted Beets & Swiss Chard Salad 
Serves 2 to 4
Prep time: 15-to-20 minutes; cooking time: 45 minutes


  • 6 medium beets, cleaned with skin
  • 2 ½ Tbsps. olive oil
  • 1 tsp. garlic, chopped
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. sugar
  • 3 medium sweet potatoes
  • 1 cup chopped yellow onions
  • Swiss Chard Salad
  • Optional garnish—shaved beets


    1. Preheat oven to 400°F.
    2. Rub outside of beets with 1 Tbsp. olive oil.
    3. Wrap beets together in aluminum foil; set aside.
    4. Peel sweet potatoes; cut into ¼-inch slices.
    5. In large bowl combine potatoes, remaining olive oil, garlic, salt, pepper, sugar and onion; transfer potato mixture to 8 x 8 x 2-inch casserole dish; cover with aluminum foil.
    6. Put beets and potato mixture in oven; bake for about 45 minutes or until beets and potatoes are tender.
    7. Let beets and potatoes cool completely.
    8. Remove beets from aluminum foil; carefully use paper towel to rub off beets’ skin; discard skin.
    9. Cut beets into ¼-inch slices; assemble beets on top of cooked potatoes.
    10. Cut beets and potatoes into a 3 x 3-inch square; put square on salad plate.
    11. Put ½ cup Swiss chard salad on top of square; sprinkle chopped eggs on top of salad.
    12. Garnish w/shaved beets.
    13. Repeat steps 10 through 12 with remaining ingredients.