StarInfiniteFood

1: Preheat the oven to 425°F. Line two baking sheets with parchment paper and set aside.

2: Add the sweet potatoes to a large mixing bowl, then add 1.5 tbsp of the oil, 1/2 tsp salt, 1/4 tsp pepper and one sprig of rosemary. Toss to combine, then spread evenly on one of the baking sheets.

3: Next, add the beets to the bowl with the remaining olive oil, salt, pepper, and rosemary. Toss to combine then spread evenly on the second baking sheet.

4: Place both baking sheets in the oven and bake for 35-40 minutes, until tender and browned. Toss both the sweet potatoes and the beets halfway.

5: While the sweet potatoes and beets roast, make the dip. Add the ricotta, avocado, basil, lemon juice, salt, pepper, and honey to a food processor and process for 30-45 seconds until smooth.

6: When the sweet potatoes and beets are done, spread the dip over the bottom of a plate, top with the sweet potatoes and beets, then the pistachios, macadamia nuts, lemon zest, pepper, honey, and scallions.