Beetroot and Sweet Potato Stir-fry

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 large fresh beet, peeled and cut into cubes
• 1 tbsp. l. olive oil
• 1 slice of bacon, cut into pieces
• 1 small onion, diced

Preparation:

1. Preheat oven to 200°C (400°F). Toss sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until golden brown, about 25-30 minutes, stirring every 10 minutes.
2. Add the bacon to a medium skillet and render the fat over medium heat until crisp. Add the onion, season with salt, and continue cooking until the onion begins to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the skillet, stir, and cook for another 5 minutes. Taste the roast, add salt and pepper if needed, and serve immediately.