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Roasted Beets and Squash Salad: Week 1 November 2019



Prep Time: 20 mins   Total Time: 1 hr 10 mins   Serves: 6


Ingredients:   Adapted from cooking.nytimes.com

2 pounds kabocha or butternut squash

1 bunch beets, roasted

2 tablespoons red wine or sherry vinegar

1 teaspoon balsamic vinegar

2 tsps maple syrup

Salt and freshly ground pepper

1 red onion, cut into half-moons and added to red wine vinegar for 10 mins

1 small garlic clove, minced or put through a press

6 tablespoons extra virgin olive oil

3 tablespoons chopped walnuts (about 1 1/2 ounces)

½ cup crumbled goat cheese or feta cheese

2 tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives, dill


Preparation: 

Roast the beets. Preheat the oven to 425 degrees. Scrub the beets and place in a baking dish or baking sheet. Create pockets of foil and drizzle oil and salt and pepper to beets. Cover tightly with foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl

Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool

Mix the vinegars, garlic, maple syrup, salt, pepper, the remaining olive oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing

Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta or goat cheese. Serve

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