Roasted Mustard Honey Beets and Sweet Potatoes
1 tbsp olive oil
8 small organic beets, halved
2 sweet potato/yams, cut into large chunks similar in size to the beets
1 tbsp. olive oil
1/2 fresh lemon
1/8 cup honey
1/8 cup mustard
salt, freshly ground pepper
*PLACEHOLDER, to remind of inspiration for this recipe- NOT ACTUAL DIRECTIONS FOR MY RECIPE*

Heat oven to 425 degrees F. Remove greens and root from beets (but don’t trim closely). Place beets in medium bowl, drizzle with olive oil, season with salt and pepper, and toss. Transfer to roasting pan and spread beets in a single layer; roast in oven until tender, about 15 to 20 minutes for small, 45 minutes for very large.
Remove pan from oven and let beets cool. When cool enough to handle, remove skins and quarter or cut into eighths depending on size.
Melt butter in a large pan over medium-high heat. Add beets and cook, stirring often, until lightly caramelized, about 4 to 6 minutes. Drizzle lemon juice over beets and season with salt and pepper.
Stir in mustard and continue to cook over medium heat 2 minutes. If desired, add mint and stir to coat the beets.
Makes 4 to 6 servings.