Roasted Beet & Butternut Squash Beet Green Salad

At one point in my life, the word “salad” brought visions of iceberg lettuce, a few tomato and cucumber slices and a sprinkling of shredded cheese. Now salads can be filled with every fruit and vegetable imaginable.

Personally, I have never been a fan of beets. Canned beets, that is. Fresh, roasted beets are a completely different vegetable!

This recipe roasts beets with butternut squash to bring all their natural sweetness. Added on a plate of beet greens and garnished with feta cheese, this recipe takes “salad” to new levels!

Toss the vegetables with olive oil and salt and pepper to taste.

For beet green preparation:  

Cut the stems off and stack the leaves. Cut once down the middle, lengthwise, and then cut into wide strips. Wash and dry in a salad spinner. Note, if you do not have a salad spinner it will be easier to wash the leaves before you cut them. Wash and pat dry with a towel. Then cut.

Roasted Beet & Butternut Squash Beet Green Salad

This recipe roasts beets with butternut squash to bring all their natural sweetness. Added on a plate of beet greens and garnished with feta cheese, this recipe takes “salad” to new levels!

Recipe type: Salad

Ingredients

BEET + BUTTERNUT SQUASH SALAD

• 1 bunch fresh beets, beets peeled and diced into ½” cubes (green reserved)
• 1 diced butternut squash, peeled, seeded and cut into ½” cubes
• ½ tablespoon olive oil
• ¼ cup crumbled feta cheese
• 1 tablespoon pumpkin seeds

SALAD 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

Instructions

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

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