I originally made this recipe last fall out of It’s All Good when the boy was posted up in the wilderness for weeks at a time. Try as I might he just doesn’t love squash, so I figured I would chow down in solitude with no complaints or judgement. And while I took pictures and devoured the leftovers I totally spaced about blogging the recipe until I saw fresh beets in the market this week.
And while the ingredients are generally affiliated with the Fall and Winter, I think this recipe would make a perfect summer salad and is also beautifully colorful. I plan on recreating it this summer and possibly serving cold with a sprinkle (or seven) of goat cheese.
- 2 large beets or 4 small beets (the more color the better) peeled and diced into 1/2 inch cubes
- 1 small butternut squash, peeled and diced, or 1 bag bag frozen, already cubed squash
- 6 large shallots, peeled and chopped
- 3 tablespoons olive oil (i used grapeseed oil as i had it in my pantry)
- sea salt
- arugula or green of choice
- 1/2 cup toasted pumpkin seeds
- Preheat oven to 425 degrees and line a baking sheet (I prefer aluminum foil as it aids in the cleanup).
- Combine beets, squash and shallots in a large bowl and drizzle with oil and salt.
- Roast ~30 minutes while tossing halfway through.
- Place arugula or green of choice in serving bowl. I dressed my spinach lightly in a homemade salad dressing of oil, apple cider vinegar and mustard.
- Lightly layer vegetables on top of greens and sprinkle with toasted seeds and/or a sprinkle of goat cheese!
- Serve immediately or toss for a summer salad to serve cold!
**recipe from It’s All Good