1 large sweet potato
4 tablespoons extra virgin olive oil, divided
1 bunch kale, stems removed and chopped (6 cups)
15 ounce can chickpeas, drained and rinsed
½ cup shelled pistachios, chopped
¾ cup plain greek yogurt
1 whole lemon, juiced
1 clove garlic, peeled 2 tablespoons fresh mint leaves
1 tablespoon fresh rosemary leaves
1 tablespoon honey
Salt and pepper
Preheat the oven to 450 degrees Line 2 large rimmed baking sheets with parchment paper. Peel the beets and sweet potato. Cut them all in half, lengthwise. Then slice the halves into thin 1/8th slices. Pile the slices on one baking sheet. Drizzle with 3 tablespoons olive oil. Toss them well to coat. Then spread the beets and sweet potato slices out in a single layer across two baking sheets. Salt and pepper generously. Roast the beets and sweet potatoes in the oven for 20-30 minutes, until soft, but crispy around the edges. Meanwhile, prep the chickpeas and pistachios. To a blender jar, add the yogurt, lemon juice, garlic, mint, rosemary, honey, remaining tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Cover and puree until smooth. Set out a large salad bowl. Add the chopped kale and chickpeas. Once the beets and sweet potatoes are out of the oven, allow them to cool for a few minutes. Then move them to the salad bowl. Pour ¾ of the dressing over the top of the salad and toss. Taste, and add more dressing if desired. Then toss in the chopped pistachios and serve.