Ingredients
2 pieces small sweet potatoes
1/2 piece red onion, thinly sliced
1/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon, divided
1/2 cup balsamic vinegar
1/4 cup honey
2 tablespoons finely chopped fresh chives
4 cups baby arugula
3 pieces radishes, sliced paper thin
Preparation
Preheat the oven to 400°F.
In a medium bowl, toss together sweet potatoes, onion, pepper and 1/4 teaspoon of the cinnamon.
Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.
whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl.
Toss together arugula and radishes in another medium bowl. To serve, arrange arugula mixture on plates.
Toss sweet potatoes in balsamic mixture and spoon over arugula.
