Recipe by Claire Matern, @acheesemongersdaughter
Add any additional toppings you'd like, but I used:
Marinated artichoke hearts
Preheat the oven to 350F. Scrub and the cube the sweet potato. Toss in olive oil, salt, pepper and a couple pinches of the dried herbs. Add to a baking dish and pop in the oven until the potatoes are softened, crispy on the edges, and golden brown. Shake and move them around every 10-15 minutes.
While the sweet potatoes are roasting, tear, wash, and dry the lettuce.
Compose the salad. Drizzle olive oil and apple cider vinegar on the lettuce and toss to coat. Season to taste with salt and pepper and top with the roasted sweet potatoes, beets and a couple handful of pumpkin seeds.
Delicious, farm-fresh harvests are closer than you think.