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.
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.