These bright and beautiful little stacks make the perfect healthy appetizer and are sure to please healthy and unhealthy eaters alike.
Pre-heat oven to 400 degrees
Wash beets and place on parchment lined baking sheet. Bake for 25 minutes.
While beets are cooking begin cutting sweet potatoes into 1/4 inch thick slices (about 20g each).
After beets have been cooking for 25 minutes, remove them from the oven and add the sweet potatoes to the baking sheet. Bake sweet potatoes and beets for an additional 25 minutes.
Remove from oven and make sure beets and sweet potatoes are tender. While beets are cooling, remove sweet potatoes onto a tray or cutting board and sprinkle lightly with salt.
Once cool, peel and slice beets into 1/4 inch rounds and begin placing one slice on top of each piece of sweet potato.
Top each sweet potato and beet stack with about 1.5 tsp goat cheese, 3 dried cranberries, and 3-5 walnut pieces.
Serve at room temperature or chilled. Hope you enjoy!