2 Autumn Glory apples (thinly sliced)
1 orange sweet potato (peeled, then thinly sliced with a mandolin, then cut in half)
1 purple sweet potato (peeled, then thinly sliced with a mandolin, then cut in half)
1 chioggia beet (peeled, then thinly sliced with a mandolin, then cut in half)
1 teaspoon coarse sea salt
2 tablespoons Dark Amber Maple Syrup