Cut the vegetables into bite-size pieces and place them on a baking sheet that’s covered with foil or parchment paper. Drizzle the vegetables with olive oil and sprinkle with sea salt. You just want enough olive oil to lightly coat the beets and sweet potatoes, then mix by hand or with a utensil of your choice to evenly coat them.

Spread the vegetables evenly across the pan and bake at 425 for about 20 minutes. 

Heat a pan on medium and warm the corn tortillas or lightly toast them if you like, flipping when about halfway done. 

Add the beets and potatoes to the tortillas and drizzle with buffalo sauce. Sprinkle lightly with more salt to taste.