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1
Preheat oven to 400 degrees F.
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2
Wrap each beet tightly in foil.
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3
[I usually like to double wrap mine in foil.]
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4
Drizzle the sweet potatoes with olive oil, and season with salt and pepper.
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5
Arrange the sweet potatoes in a singe layer on the baking sheet.
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6
Place the foil-wrapped beets on the same baking sheet.
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7
Roast for about 30 minutes, or until tender, but slightly crispy in the outside.
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8
Stir the sweet potatoes once or twice during roasting.
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9
[Watch the sweet potatoes closely, because they can go from perfectly roasted to imperfectly burnt.]
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10
Roast the beets for about an hour (or once you can poke a knife all the way through).
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11
In a small mixing bowl, whisk together the shallots, lemon, olive oil, and truffle oil.
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12
Season with salt and pepper, to taste.
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13
Set aside.
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14
Remove the sweet potatoes firstly from oven, followed by the beets when they have cooked through, and allow to cool just enough to be easily handled.
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15
Once cooled, peel skin off the beets.
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16
[They'll come off easily with just your hands -- no need for a paring knife.]
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17
Slice beets into 1 inch cubes.
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18
In a large mixing bowl, combine the beets, sweet potatoes, and vinaigrette.
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19
Gently toss to combine all the ingredients.
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20
Divide onto small plates, sprinkle with chives, and drizzle with a little truffle oil, and enjoy!
