Roasted Beet, Butternut & Gorgonzola Salad Recipe
Fresh beets, roasted butternut squash, baby frisée, candied walnuts, and gorgonzola tossed in balsamic vinaigrette
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Ingredients
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Salad Ingredients
Balsamic Vinaigrette
Method
Salad Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Once done, let them cool, then peel and dice them.
- 2
Prepare the Butternut Squash
While the beets are roasting, peel and cube the butternut squash into 1-inch pieces. Toss them in a bit of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the same oven for about 25-30 minutes until they are tender and slightly caramelized.
- 3
Combine Salad Ingredients
In a large salad bowl, combine the roasted beets, roasted butternut squash, baby frisée, candied walnuts, and crumbled gorgonzola cheese.
Vinaigrette Preparation
- 4
Make the Vinaigrette
In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
- 5
Dress the Salad
Drizzle the balsamic vinaigrette over the salad just before serving and toss gently to combine all the ingredients evenly.