1Peel and grate carrots and butternut squash.
2In a dutch oven, heat 1 tablespoon oil.
3Saute the onion cut into small pieces, add carrots and squash, the apple cut into small pieces, saute for about 3-4 minutes stirring constantly.
4Add the ginger, 4 spice blend and cinnamon, stir briskly.
5Add vinegar, sugar and rasins and apricots.
6Cook over low heat for about 20 minutes.
7Add maple syrup and simmer slowly over low heat for about 1 hour 30 minutes, until there is no more liquid.
8Preheat the oven to 200 degrees Celsius .
9Peel the sweet potatoes and slice them thinly lengthwise.
10On a baking dish lined with parchment paper, place the sweet potato slices, brush with olive oil.
11Cover with parchment paper and add a second layer.
12Bake for 15-20 minutes until cooked and slightly browned. Set aside
13Mix pistachios and mint leaves.
14Add the avocado cut in pieces and the lime juice. Mix everything with a fork to make a puree.
15Slice the meat thinly, season with 1 tablespoon 4 spice blend and quickly sear on a skillet, seasoning with salt and pepper.
17Prepare a vinaigrette with olive oil and balsamic vinegar, dress the arugula.
18To serve, arrange the slices of meat and cover with the sauce. Place sweet potato slices and top with the avocado puree.