Tuesday, January 29, 2019

Roasted Beet and Butternut Squash Salad


Hello, my friends!  I'm sorry that it's been so many days since I've been in this space.  These last few weeks of January have been especially busy, with a death in our extended family and another friend who has been battling cancer for over a year now and whose health is quickly failing.  But I do feel the desire, and even the need, honestly, to return to the familiar rhythms of life and to share with you here again.  I want to continue on our series on the senses and move on to the next topic, the sense of taste, and I'll be working on that post this evening.  But before we do, I wanted to share a recipe with you that I made for the first time last week.

The 21st was my husband's birthday, and since he is typically a very healthy eater (much healthier that I am!), when I asked what he wanted for his birthday dinner he requested roasted vegetables.  To be honest, at first I was a little disappointed and couldn't imagine how I was going to pull off a festive, party-type meal featuring roasted vegetables.  But then, it was HIS birthday, so I knew I had to get over myself pretty quickly!

Still, I wanted it to be special and at the very least colorful, and that was when I remembered a recipe I had saved from a magazine awhile back for a beautiful beet and butternut squash salad. I am going to admit to you, however, that even though it looked amazing, I was skeptical. My only experience with beets was from my childhood and my memories were not favorable. Still, my curiosity was peaked and it did seem like the perfect fit, being what he requested, and still making for a lovely presentation. And can I just say, that this recipe met and surpassed my expectations! It was both beautiful and delicious and dispelled all of my previous beliefs about beets! And I also want to add that they are absolutely one of the most beautiful vegetables I have ever worked with, but just as a warning, in case there are others of you out there who haven't tried them, they stain everything they touch! I also wasn't aware that you could eat the greens, and they were beautiful as well, and tasted so good!  This is one that I will definitely be making again, and I think it would make a lovely addition to the table at Christmas, so I'm going to make a note of that and in my files!  The dressing is also equally delicious, and its one that I would make again for other salads as well!


Roasted Beet and Butternut Squash Salad

Ingredients
1 bunch fresh beets, beets peeled and diced into ½" cubes (reserve the greens)
1 diced butternut squash, peeled, seeded and cut into ½" cubes
½ tablespoon olive oil
¼ cup crumbled goat cheese
1 tablespoon sesame seeds

Dressing
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon honey
1 teaspoon mustard
1 small clove garlic, finely minced
⅛ teaspoon sea salt
⅛ teaspoon black pepper

Heat oven to 425 degrees.
Toss diced beets and butternut squash with olive oil. Add salt and pepper to taste. Roast for 25 minutes, stirring several times. Mix together salad dressing ingredients.
Cut off stems from beet greens, cut in half lengthwise, and cut into large shreds. Wash and dry.
Allow roasted vegetables to come to room temperature.
Plate beet greens and top with roasted vegetables, goat cheese, and sesame seeds
Dress or serve with salad dressing on the side.

And now I'm going to close and set to work on tomorrow's post!  I hope you'll be sure to come back and join me, and if you do happen to give this recipe a try, I'd love to hear what you thought!

Until then,
Kim

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