Ingredients

• 1 1/2 pounds Brussels sprouts, halved
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• 1 tablespoon sherry vinegar
• 4 large sweet potatoes, peeled, cut into large bite-size pieces
• 1/4 cup extra-virgin olive oil
• 1 tablespoon light brown sugar
• 1 teaspoon dried red pepper flakes
• Kosher salt and freshly cracked black pepper
• 6 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 2 teaspoons agave nectar
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 2 cups lightly packed baby arugula
• 1/2 cup grated pecorino
• 1/4 cup Pickled Red Onions, recipe follows
• 1 small red beet, quartered
• 1 cup red wine vinegar
• 1/2 cup light brown sugar
• 2 tablespoons kosher salt
• 3 to 4 whole black peppercorns
• 1 bay leaf
• 2 medium red onions, thinly sliced

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Instructions

1. Preheat a smoker to 250 degrees F. Preheat the oven to 375 degrees F.
2. For the Brussels sprouts: Toss the Brussels sprouts, olive oil, 2 tablespoons salt and 1 tablespoon pepper in a large mixing bowl and then spread out on a baking sheet. Roast until lightly charred and tender, 15 minutes. Remove from oven and toss in the sherry vinegar while warm.
3. For the smoked sweet potatoes: Toss the sweet potatoes with the olive oil, brown sugar, red pepper flakes, 2 tablespoons salt and 1 tablespoon pepper in a large mixing bowl. Spread evenly on a rack over a baking sheet and smoke for 20 minutes (see Cook's Note). Finish cooking in the oven until fork tender but still with a little bite, 10 minutes.
4. For the vinaigrette: In a small bowl, whisk together the olive oil, sherry vinegar, agave and mustard in a small bowl; season with salt and pepper.
5. To assemble the salad: In a large bowl, toss the Brussels sprouts with the sweet potatoes. Pour in the vinaigrette and toss well. Serve over a bed of arugula, shower with pecorino and scatter with Pickled Red Onions.
6. In a medium sauce pan over medium-high heat, combine the beets, red wine vinegar, brown sugar, salt, peppercorns, bay leaf and 1/2 cup water. Bring to a boil and cook for 7 to 8 minutes. Place the red onions in a large mixing bowl and pour over the hot liquid. Allow to cool, then transfer to an airtight container and refrigerate. Remove the beets before serving. Keeps for 2 weeks in the refrigerator.