Roasted Beet & Sweet Potato Stacks

Servings: 4 stacks

Ingredients

• 1 tub Plucky Pickle Dip®, Sweet & Spicy

• 1 Large (or 2 small) Garnet Sweet Potato(s)

• 2 Large Beets

• 2 Tbsp Olive Oil

• Salt and Pepper for seasoning

• Optional:

  • 1/3 cup Cooked Lentils

  • 1 Tbsp Chopped Parsley for Garnish

  • Balsamic Glaze for Drizzling

Instructions

• Preheat oven to 350º degrees. Peel beets and sweet potatoes and slice into ¼” thick rounds. Line a baking sheet with parchment paper and place sliced veggies in a single layer on the baking sheet. Brush each side of the veggies with olive oil, sprinkle with sea salt and pepper, and place into preheated oven.

• Roast veggies for about 10 minutes, flip, and roast for another 10 minutes. Remove from oven and let cool until they are warm to the touch. You’re ready to start assembling the stacks!

• Alternate layering with the sweet potatoes and beets, spreading 2 teaspoons of Plucky Pickle Dip®, Sweet & Spicy on each round before adding the next layer.

• When your stacks are assembled, spoon 1-2 tablespoons of cooked lentils over the top of each stack (optional), drizzle with balsamic glaze (optional), and garnish with chopped parsley. Enjoy!

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