This colorful dish of roasted beets and butternut squash is not only tasty but also super healthy! The sweet flavors and vibrant hues will brighten up your table.
Trust me, the earthy beets and sweet squash make a perfect pair. I love serving this alongside my favorite protein; it makes every meal feel special and healthy!
Key Ingredients & Substitutions
Beets: These root veggies bring a sweet, earthy flavor to your dish. You can use pre-cooked beets for quicker prep! If beets aren’t available, roasted sweet potatoes or carrots are tasty alternatives.
Butternut Squash: This squash adds a creamy texture and sweetness. If butternut squash isn’t in season, acorn squash or pumpkin work well too. You could use zucchini for a lighter option, though the flavor will differ.
Olive Oil: A staple for roasting, it enhances flavor and helps with browning. If you prefer, avocado oil is another great choice since it has a similar taste and high smoke point.
Cheese: I love using goat cheese or feta for their tanginess. If you’re vegan or lactose intolerant, try a vegan cheese or eliminate it altogether for a delicious dish that’s still satisfying!
How Do I Get the Perfect Roast on My Veggies?
Roasting veggies can sometimes be tricky, but don’t worry! The key is the right temperature and time. Here’s how to get those delicious caramelized edges.
- Preheat your oven to 400°F (200°C). This high heat helps achieve a nice roast without drying out the veggies.
- Cut your vegetables into even pieces. This ensures they cook at the same rate. Chunkier pieces take longer, so adjust roasting time if you’re using them.
- Don’t overcrowd the baking sheet. Leave space between pieces so they roast rather than steam.
- Flip the veggies halfway through cooking. This helps them brown evenly.
- Keep an eye on them in the last 5-10 minutes. You’ll want them tender inside and caramelized outside!
Follow these tips, and your roasted beets and butternut squash will be full of flavor and texture! Enjoy your cooking!
Roasted Beets + Butternut Squash Salad
Ingredients You’ll Need:
For the Salad:
- 3 medium beets, peeled and cut into wedges
- 1 small butternut squash, peeled, seeded, and cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh if available)
- Salt and freshly ground black pepper, to taste
- 2 cups fresh arugula or mixed greens
- 1/3 cup crumbled goat cheese or feta cheese
- 3 tablespoons pumpkin seeds (pepitas), toasted
- Optional: 1-2 teaspoons balsamic vinegar or a drizzle of honey for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 30-35 minutes to roast the vegetables, making the total time around 45 minutes. It’s a quick and beautiful dish that will impress your family and friends!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting and getting that nice caramelization on your veggies.
2. Prep the Veggies:
In a large bowl, toss the beet wedges and butternut squash chunks with olive oil, thyme, salt, and black pepper. Mix until everything is evenly coated. This will help enhance the flavors during roasting!
3. Roast the Vegetables:
Spread the vegetables out on the prepared baking sheet in a single layer. Pop them into the oven and roast for about 25-35 minutes. Remember to flip them halfway through for even cooking. You’ll know they’re done when the beets are fork-tender and the squash is soft and slightly caramelized.
4. Cool and Assemble:
Once roasted, remove the vegetables from the oven and let them cool slightly. In the meantime, arrange the arugula or mixed greens on a serving platter or large bowl. Then scatter the roasted beets and butternut squash over the greens.
5. Add Cheese and Seeds:
Next, sprinkle the crumbled goat cheese or feta over the top, followed by the toasted pumpkin seeds. This adds a lovely crunch and a touch of creaminess!
6. Drizzle & Serve:
If you like, drizzle a little balsamic vinegar or honey over the salad for an extra burst of flavor. This step is optional, but it adds a nice sweet contrast to the earthiness of the dish.
7. Enjoy!
Serve the salad warm or at room temperature as a delightful side dish or a light main course. Enjoy the vibrant colors and delicious flavors!
Dig into this wholesome salad that’s packed with nutrients and flavor, perfect for any occasion!
Can I Use Pre-Cooked Beets?
Absolutely! Using pre-cooked beets will save you some time. Just slice them and toss with the butternut squash before roasting. You can reduce the roasting time since the beets are already cooked; about 15-20 minutes should be enough for the squash to soften and caramelize.
What If I Don’t Have Butternut Squash?
No problem! If butternut squash isn’t available, you can substitute it with acorn squash or sweet potatoes. Both will bring a similar sweetness and texture to the dish.
How Can I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. The flavors will mingle even more, but keep in mind that the greens may wilt. To enjoy them again, you can serve the leftovers cold, or gently reheat the roasted vegetables and serve them on fresh greens.
Can I Make This Salad Vegan?
Yes! Simply omit the cheese or substitute with a vegan cheese option. The roasted vegetables and crispy pumpkin seeds provide plenty of flavor and texture to make it satisfying!
