Beet & Sweet Potato Salad

• 2 eggs

• 1 cup of milk

• 1 ½ teaspoon of Blood Orange Olive Oil

• 2/3 cup of all-purpose flour

· 2 medium beets, peeled and diced

· 1 large sweet potato, peeled and diced

· 1 Large orange, zested (save), peeled and segmented and each segment cut in half.

· 2 tablespoons Branch and Vines Blood Orange Olive Oil

· ½ teaspoon salt

· ¼ teaspoon pepper

· ½ teaspoon cumin

· ½ teaspoon smoked paprika

· ¼ cup tahini

· 2 tablespoons Branch and Vines Lemon Balsamic Vinegar

· 1 tablespoon Branch and Vines Lemon Olive Oil

· 1 teaspoon honey

· 1 clove garlic, minced

· 2-3 tablespoons water (to adjust consistency)