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Butternut and Beetroot Salad Recipe | Roasted Veggies & Goat Cheese

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

Scale

 

  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/butternut-and-beetroot-salad-recipe-roasted-veggies-goat-cheese/