Yikes, I’ve fallen behind with my posts. I have been cooking, however, so prepare for an onslaught of recipes. Here we go:
Roasted Beets and Butternut Squash Salad
I gleaned inspiration from several recipes for this salad, including the New York Times Recipes for Health series.
(Serves 3-4, depending on how squash/beet heavy you plate the salad)
Preheat oven to 425 degrees
peel and dice two large beets, and place in a large bowl
peel and dice one medium-large butternut squash and place in bowl with beets
toss vegetables with 1 tbsp olive oil, salt, pepper, and herbs of your choice (I used dried thyme)
roast the beets and squash on foil-covered baking sheets
When the beets and squash are tender (20-30 minutes, depending on size of dice), remove from oven
Serve beet and squash mixture over spinach leaves, topped with chopped walnuts. Feta or goat cheese would be nice too. Finish with balsamic vinaigrette (I made mine nice and garlic-y).