Rice salad with roasted beets and sweet potatoes

This sweet and nourishing salad is fall's ultimate comfort food. 

Ingredients (serves 6)

- 1 cup long grain rice, picked and washed

- 2 large sweet potatoes, peeled and cut into bite size cubes

- 6 small-medium beets, peeled and cut into bite size cubes

- 1/2 cup toasted pumpkin seeds

- 2 Tablespoons maple syrup/honey, or more, to taste

- 3 Tablespoons balsamic vinegar

- 4 Tablespoons extra virgin olive oil

- 1/2 teaspoon cayenne

- a pinch of Himalayan/sea salt

Cover the rice with plenty of water, bring to the boil, reduce the heat and simmer for 15 minutes or until 'al dente'. Drain the rice using a colander and run it quickly under cold water, then allow to drain completely. Place the sweet potatoes and the beets on separate oiled baking sheets, toss with 2 Tablespoons extra virgin olive oil each and roast at 375F for 25 minutes or until fork tender. In a large bowl, gently combine the rice with the beets, sweet potatoes, pumpkin seeds and remaining ingredients. Taste and adjust the seasonings. Enjoy!