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2 small sweet potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)

4 small red and golden beets, peeled and cut into 1/3-inch pieces (about 2 cups)

1/3 cup extra-virgin olive oil, divided 

Kosher salt and freshly ground black pepper 

2 teaspoons Dijon mustard 

1 teaspoon Creole seasoning

1 teaspoon onion powder 

Pinch of sugar 

1 tablespoon red wine vinegar 

2 cups finely shredded green cabbage 

2 cups finely shredded red cabbage 

1/2 cup sliced green onions