Sweet Potato-Beet Hash (Melissa D'Arabian)

• 1 large sweet potato, peeled and cut into 1/4-inch dice
• 1 large fresh beet, peeled and cut into 1/4-inch dice (I dice mine smaller than the potato so it softens)
• 1 tablespoon olive oil
• kosher salt (I do not use the salt, for medical reasons)
• fresh ground black pepper
• 1 slice bacon, cut into lardons (I use 2 slices of low-sodium bacon, for medical reasons)
• 1 small onion, diced

1. Preheat the oven to 400 degrees F.
2. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper.
3. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
4. Meanwhile, in a medium skillet over medium-low heat, add the bacon pieces and render the fat until the bacon is starting to crisp (about 4 minutes).
5. Add the onions to skillet and season with salt, and continue to cook until the onions start to caramelize and turn golden, and bacon is crisp (about 6-8 minutes).
6. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary, and serve immediately.

sweet potato, fresh beet, olive oil, kosher salt, fresh ground black pepper, bacon, onion

Taken from www.food.com/recipe/sweet-potato-beet-hash-melissa-darabian-507105 (may not work)