I sometimes find myself pairing ingredients as much for the visual impact as for the flavors. Such was the case the other day when I roasted diced sweet potatoes and beets – they tasted as good as they looked.
I also wanted to include some greens on the plate, so I steamed some spinach. I thought it would be fun to give the spinach a similar appearance to the other cubed vegetables, so I shaped it into a narrow rectangle and used my chef’s knife to “dice” it. The resulting plate of vegetables looked almost too good to eat — so we had to snap a photo before digging in.