Sautéed tatsoi, beet greens, and shredded sweet potato with roasted beets, herbed goat cheese and cashew pieces in Dijon balsamic vinagrette

one bunch of tatsoi
3-4 beets with beet greens
1 sweet potato
cashew halves or pieces
good olive oil
balsamic vinegar
coconut oil
kosher salt
ground black pepper
4 ounces herbed goat cheese
2 cloves of garlic, minced

Trim greens off beets, wash thoroughly, stack leaves and roll up like a cigar, cut thin ribbon strips

Wash the Tatsoi thoroughly, stack leaves, roll up like a cigar, cut into thin ribbon strips

Use veggie peeler or a veggie spiralizer to make sweet potato ribbons or spirals/noodles, or you can use a julienne peeler (you could use carrots instead)

Wash 3-4 beets, wrap each in aluminum foil with a little olive oil, you can add some thyme, sea salt and pepper, roast at 400 40-60 minutes, they are done when you insert a knife easily through the foil, let them sit for about 10 minutes then unwrap them and using gloves, rub off the peel and dice beets, put them into 1/2 of the dijon vinaigrette, warm beets absorb more vinaigrette

Roast cashew halves or pieces for a few minutes to toast a little

While beets are roasting, make vinaigrette-whisk together ½ cup balsamic vinegar, ½ cup good olive oil, 2 teaspoons Dijon mustard, such as Grey Poupon, Kosher salt and freshly ground black pepper

Saute' the greens and shredded sweet potatoes while beets are roasting, heat saute' pan and add 1-2 tablespoons of coconut oil, saute' the garlic about 2 minutes add greens and sweet potato and saute' 5-6 minutes

plate the greens and sweet potato, add roasted beets, toasted cashews, goat cheese crumbles and top with remaining vinaigrette

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