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Preheat oven to 400 degrees F.
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Rinse the sweet potatoes and cut a few small slivers in the top of each. Place on prepared cookie sheet.
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Rinse and trim the beets as needed. Place on the other prepared cookie sheet.
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In the preheated oven, roast the sweet potatoes and the beets until they are cooked through. You will know they are done when a sharp knife can easily pierce them at their thickest point. Cooking time will vary according to the size of the vegetables and their freshness. You can begin checking them about 20 minutes after you place them in the oven. When they are tender, remove them from the oven and set aside until they are cool enough to handle.
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While the vegetables are roasting, poach the eggs. Add about 2-inches (10 centimeters) of water to a small skillet or pot large enough to hold all 4 eggs. Crack the eggs into a small bowl. Bring the water to a boil, then lower the temperature to a gentle simmer. Gently slip the eggs into the water, one at a time. Cook until the white is set, the eggs have floated to the top of the pan and the yolk is filmed over. This should take about 3 to 5 minutes. Carefully remove the eggs, one at a time, using a slotted spatula. Slip them onto the towel lined plate to allow any excess water to drain off. Set aside.
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When the sweet potatoes and beets are cool enough to handle, remove their skins, and slice them into thin rounds.
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To assemble:
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Place a handful of greens or mesclun mix on 4 dinner plates. Arrange the sweet potatoes and beets decoratively on each plate. Place one poached egg on each prepared plate. Drizzle everything with lemon juice and olive oil. Sprinkle with the grated lemon zest and chopped garlic. Add sea salt and freshly ground black pepper, to taste.
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Serve at room temperature.
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Enjoy!
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Written and owned by Dena Testa Bray.
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Dena Testa Bray Enterprises, LLC
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All rights reserved.
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Gathering Flavors
