2 medium beets, scrubbed

2 medium sweet potatoes

Pompeian Organic Extra Virgin Olive Oil Spray 

1 tablespoon tapioca starch or cornstarch

1 teaspoon salt, divided

1/2 teaspoon paprika

1 teaspoon onion powder, divided

1 teaspoon garlic powder, divided

1/2 teaspoon black pepper, divided

1/2 cup & 1 tablespoon Pompeian Organic Apple Cider Vinegar

1/2 cup pitted dates

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger


  1. Preheat oven to 375 ºF. Individually wrap beets in foil, then place on a baking sheet. Bake for 45-50 minutes.
  2. Slice sweet potatoes into 1/4″ fries. Place in a bowl of cold water and let sit for at least 30 minutes. When the potatoes are done soaking, drain and pat completely dry.
  3. Remove beets from oven. Once cool, remove the peel from the beets.
  4. Heat oven to 400ºF.
  5. Arrange sweet potatoes in a single layer on a baking sheet. Mist with Pompeian Organic Extra Virgin Olive Oil Spray, then toss.
  6. In a small bowl, add starch, 1/2 teaspoon salt, paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Mix well. Sprinkle mixture onto sweet potatoes, then toss until evenly coated.
  7. Bake for 30-35 minutes, until crispy.
  8. In a blender, add cooked beets, Pompeian Organic Apple Cider Vinegar, dates, 1/2 teaspoon onion powder, 1/2 teaspoons garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, allspice, cloves and ginger. Blend until smooth.
  9. Serve sweet potato fries with beet ketchup.