Beet And Butternut Recipe
Field greens topped with roasted butternut, beets, walnuts, pickled onions, goat cheese & maple balsamic vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- 2
Prepare the Beets
If using fresh beets, roast them in the oven wrapped in foil at 400°F (200°C) for about 45-60 minutes until tender. Let them cool, then peel and dice. If using pre-cooked beets, simply dice them.
- 3
Make the Maple Balsamic Vinaigrette
In a small bowl, whisk together 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 tablespoons maple syrup, salt, and pepper to taste. Adjust the sweetness and acidity to your preference.
- 4
Assemble the Salad
In a large bowl, combine the field greens, roasted butternut squash, diced beets, chopped walnuts, pickled onions, and crumbled goat cheese. Drizzle with the maple balsamic vinaigrette and toss gently to combine.
- 5
Serve
Divide the salad into serving bowls and enjoy immediately.
