Mardi Gras Salad

Ingredients:

• 2 small sweet potatoes, peeled and cut into 1cm pieces (about 2 cups)
• 4 small red and yellow beets, peeled and cut into 0.8cm thick pieces (about 2 cups)
• 1/3 cup extra-virgin olive oil, divided in half
• 2 teaspoons Dijon mustard
• 1 teaspoon Creole seasoning
• 1 tsp onion powder
• A pinch of sugar
• 1 tbsp red wine vinegar
• 2 cups finely shredded white cabbage
• 2 cups thinly shredded red cabbage
• 0.5 cup chopped green onions

Preparation:

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Place the sweet potato and beetroot on the baking sheet. Drizzle with 3 tablespoons of oil, season with salt and pepper, and toss to coat. Spread in a single layer and bake until the sweet potato is cooked through and the beetroot is tender, about 25 minutes. Remove from the oven and let cool.
2. Meanwhile, in a large salad bowl, combine the mustard, Cajun seasoning, onion powder, and sugar. Stir in the vinegar, then slowly whisk in the remaining 2.5 tablespoons of oil. Continue whisking until the dressing emulsifies.
3. Add all the cabbage and green onions to the bowl and toss to coat with the dressing. Add the baked sweet potato and beets and toss gently. Season with salt and pepper to taste.