Hello food lovers! Today, we’re diving into a delicious butternut and beetroot salad that’s perfect for any occasion. Whether you’re prepping for a festive dinner or looking for a healthy yet flavorful meal, this butternut and beetroot salad recipe offers a delightful combination of roasted veggies, creamy goat cheese, and candied pecans. Let’s get started!
Introduction:
This butternut and beetroot salad showcases the best of fall and winter produce, combining hearty roasted squash and earthy beets with tangy goat cheese and crunchy candied pecans. It’s a colorful, nutrient-rich dish that brings warmth and comfort to the table, making it a go-to recipe during the cooler months. Its simplicity and flavor balance make it a must-try for fans of roasted vegetable dishes. Pair it with your favorite vinaigrette for a perfect meal!
External link: For more inspiration on winter salads, check out this recipe guide.
Ingredients for Butternut and Beetroot Salad:
Here’s everything you’ll need to prepare this delightful salad:
- 1 large butternut squash, peeled and chopped
- 2 large beets or 4 small beets, peeled and chopped
- 3 tablespoons olive oil
- Kosher salt (to taste)
- 2 tablespoons salted butter
- ¼ cup white granulated sugar
- 1 cup pecans
- 4-ounce container of salad greens
- 1 medium red onion, thinly sliced
- 4 ounces goat cheese, crumbled
- Vinaigrette of choice (optional)
Optional substitutions:
- Pecans: Can be replaced with walnuts for a more robust flavor.
- Goat cheese: Swap with feta or blue cheese for a different twist.
- Salad greens: Use spinach, arugula, or a mix of baby kale and chard.
How to Make Butternut and Beetroot Salad – Step by Step:
Step 1: Prepare Your Vegetables
Preheat your oven to 400°F. Peel and chop the butternut squash and beets into bite-sized pieces. Spread them on a large, rimmed baking sheet. Drizzle with olive oil and season with kosher salt.
Step 2: Roast the Vegetables
Place the baking sheet in the oven and roast for about 45 minutes, stirring halfway through. The vegetables should become tender and slightly caramelized.
Step 3: Make Candied Pecans
While the vegetables roast, melt butter in a skillet over medium heat. Add sugar and stir until it dissolves. Toss in the pecans and stir continuously for about 3 minutes until they’re fully coated and syrupy. Spread them out on parchment paper to cool.
Step 4: Assemble the Salad
Once the vegetables are done, let them cool slightly. In a large bowl, combine the salad greens, thinly sliced red onion, roasted vegetables, crumbled goat cheese, and candied pecans. Toss gently to combine.
Pro tip: Make sure the veggies are slightly warm before assembling the salad, as it enhances the flavor when mixed with goat cheese.
Helpful Tips for Butternut and Beetroot Salad:
- Roasting tips: Always ensure the butternut squash and beets are spread out in a single layer to avoid steaming.
- Pecan storage: Store any leftover candied pecans in an airtight container. They stay fresh for up to two weeks.
- Cheese crumbling: Use a fork to crumble the goat cheese easily without getting your hands too sticky.
Cooking Tips for the Best Butternut and Beetroot Salad:
- Roast at high heat: For perfectly caramelized vegetables, keep your oven at 400°F or higher.
- Knife skills matter: Make sure to chop the vegetables into uniform sizes for even roasting.
- Candied pecans hack: If you’re short on time, buy pre-made candied pecans at your local store.
Serving Suggestions for Butternut and Beetroot Salad:
This salad pairs beautifully with a crisp glass of Chardonnay or a refreshing sparkling water infused with lime. For a complete meal, serve it alongside grilled chicken or roasted salmon. You can also enjoy this as a side dish with hearty soups or warm bread rolls.
Check out this related recipe for a great pairing: Sausage Balls Recipe with Red Lobster Mix.
Nutritional Information:
This salad offers a nutrient-packed meal, rich in vitamins and minerals. The butternut squash provides a good source of fiber and vitamin A, while the beets offer antioxidants and folate. Goat cheese adds calcium and healthy fats, and pecans provide a dose of protein and heart-healthy fats.
Nutritional Information (per serving):
- Calories: 320
- Fat: 22g
- Carbohydrates: 30g
- Protein: 8g
- Fiber: 6g
- Vitamins: Vitamin A, Vitamin C, Iron
Storage and Leftovers for Butternut and Beetroot Salad:
If you have leftovers, store the salad (without dressing) in an airtight container in the fridge for up to 2 days. To reheat the roasted vegetables, place them in the oven for a few minutes at 350°F until warm. If you’ve already tossed the salad with dressing, consume it within a day to avoid sogginess.
Tip: Keep the dressing separate and only toss it when you’re ready to serve.
Frequently Asked Questions (FAQs) for Butternut and Beetroot Salad:
1. Can I prepare this salad ahead of time?
Yes! You can roast the vegetables and make the candied pecans ahead of time. Store everything separately and assemble right before serving.
2. What’s the best substitute for goat cheese?
If you’re not a fan of goat cheese, try feta or blue cheese. Both provide a tangy flavor that complements the sweetness of the roasted veggies.
3. Can I use different greens?
Absolutely. This salad works great with spinach, arugula, or a spring mix.
4. How can I make this salad vegan?
To make the salad vegan, substitute the butter with plant-based margarine for the pecans and use vegan cheese or omit the cheese altogether.
Related Recipes for Butternut and Beetroot Lovers:
Conclusion:
We hope this butternut and beetroot salad brings some warmth and vibrant colors to your table! It’s the perfect mix of roasted goodness, tangy cheese, and crunchy pecans, making it a crowd-pleaser for any event. Don’t forget to try it and let us know in the comments your favorite variations. What are your go-to toppings? We’d love to hear from you!
Feel free to share this recipe and let others enjoy the joy of delicious seasonal salads.
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Butternut and Beetroot Salad Recipe | Roasted Veggies & Goat Cheese
Description
Hello food lovers! Today, we’re diving into a delicious butternut and beetroot salad that’s perfect for any occasion. Whether you’re prepping for a festive dinner or looking for a healthy yet flavorful meal, this butternut and beetroot salad recipe offers a delightful combination of roasted veggies, creamy goat cheese, and candied pecans. Let’s get started!
Ingredients
- 1 large butternut squash, peeled and chopped
- 2 large beets or 4 small beets, peeled and chopped
- 3 tablespoons olive oil
- Kosher salt (to taste)
- 2 tablespoons salted butter
- ¼ cup white granulated sugar
- 1 cup pecans
- 4-ounce container of salad greens
- 1 medium red onion, thinly sliced
- 4 ounces goat cheese, crumbled
- Vinaigrette of choice (optional)
Optional substitutions:
- Pecans: Can be replaced with walnuts for a more robust flavor.
- Goat cheese: Swap with feta or blue cheese for a different twist.
- Salad greens: Use spinach, arugula, or a mix of baby kale and chard.
Instructions
Step 1: Prepare Your Vegetables
Preheat your oven to 400°F. Peel and chop the butternut squash and beets into bite-sized pieces. Spread them on a large, rimmed baking sheet. Drizzle with olive oil and season with kosher salt.
Step 2: Roast the Vegetables
Place the baking sheet in the oven and roast for about 45 minutes, stirring halfway through. The vegetables should become tender and slightly caramelized.
Step 3: Make Candied Pecans
While the vegetables roast, melt butter in a skillet over medium heat. Add sugar and stir until it dissolves. Toss in the pecans and stir continuously for about 3 minutes until they’re fully coated and syrupy. Spread them out on parchment paper to cool.
Step 4: Assemble the Salad
Once the vegetables are done, let them cool slightly. In a large bowl, combine the salad greens, thinly sliced red onion, roasted vegetables, crumbled goat cheese, and candied pecans. Toss gently to combine.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Roasting tips: Always ensure the butternut squash and beets are spread out in a single layer to avoid steaming.
- Pecan storage: Store any leftover candied pecans in an airtight container. They stay fresh for up to two weeks.
- Cheese crumbling: Use a fork to crumble the goat cheese easily without getting your hands too sticky.
