Butternut Beet Salad
This is a salad riff on some already cooked beets and butternut squash. If I was making all parts at once, I would dress the root vegetables with the wet ingredients and roast in a 400 degree oven for 40 minutes until the roots were tender and caramelized on the edges. I would toss them in the greens warm for a wilted warm salad and garnish with the cheese and nuts. If you are not partial to bleu cheese, certainly trade in goat or feta. But for my purpose here, utilizing leftovers, I was looking to make a cold marinated salad.
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/2 teaspoon kosher salt
- 2 cups beets precooked, cooled, skinned and cubed
- 2 cups butternut squash cubed, cooked and cooled
- 1/4 cup red onion sliced in thin slivers
- 2 tablespoon cider vinegar balsamic vinegar would also do nicely
- 2 tablespoon grape seed oil or use a mild vegetable oil of your preference
- 1 tablespoon honey
- 1-2 heads romaine if you stretch this out, you may need to double the dressing and reserve half to coat the leaves. feel free to use any kind of leafy greens.
- 1-2 tablespoons blue cheese crumbled (optional)
- 2 tablespoons walnuts chopped (optional)
- Carbohydrate 28.8545556259458 g
- Cholesterol 6.375 mg
- Fat 12.933189994241 g
- Fiber 10.3135965414859 g
- Protein 8.17561531250341 g
- Saturated Fat 2.63910899944714 g
- Serving Size 1 1 Serving (486g)
- Sodium 351.319616666765 mg
- Sugar 18.5409590844599 g
- Trans Fat 0.879807999746605 g
- Calories 242 calories
1. Whisk together the vinegar, oil, and honey. 2. Toss with the beets, butternut and onion, season with salt and pepper and chill for the remainder of the hour to let the flavors meld. 3. Dress the greens with the cold salad 4. Garnish with the chopped nuts and crumbled blue cheese.
