Roasted Beet and Tangerine Salad

Yield: 4-6
Prep time: hours and minutes
Total time: prep + cook timeIngredients4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Delizia Cinnamon-Pear Balsamic 
2 tablespoons Delizia All Natural Organic Butter Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt
DirectionsProducts You Will Need:
Butter Flavored Olive Oil
Cinnamon Pear Balsamic

Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. 

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. 

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized. 
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