This roasted beets and butternut squash dish is colorful and full of flavor! Roasting brings out their natural sweetness, making it a delightful side or salad addition.
What I love most is how easy it is to make! Just chop, toss in olive oil, and roast away. It’s a tasty way to eat your veggies—your taste buds will thank you! 🌟
Key Ingredients & Substitutions
Beets: Fresh red beets are essential for depth of flavor. If fresh beets aren’t available, canned beets work as a quick alternative, though they won’t have the same roasted taste.
Butternut Squash: This squash adds lovely sweetness. If you’re looking for a substitute, acorn squash or sweet potatoes can work well in this dish!
Cheese: Feta is my favorite for its tangy flavor, but goat cheese offers a creamier option. If you prefer a dairy-free dish, try a vegan cheese that crumbles.
Pumpkin Seeds: Toasted pepitas add good texture. You can replace them with sunflower seeds or even nuts like walnuts for a different crunch.
Arugula: This adds pepperiness! If you can’t find arugula, baby spinach or mixed greens can be a fresh alternative.
How Do I Roast Beets and Butternut Squash Perfectly?
Roasting is the key to pulling out the sweet flavors in beets and butternut squash. Here are some tips for perfect roasting:
- Cut veggies into similar sizes for even cooking.
- Coat evenly with olive oil but don’t drown them—just enough to coat.
- Make sure your oven is fully preheated for the best roasting results.
- Check for doneness by poking with a fork; they should be easily pierced.
Let them cool slightly before adding to your salad, which keeps everything fresh and crisp! Enjoy the bright colors on your plate and the delicious flavors in each bite!
Roasted Beets and Butternut Squash Salad
Ingredients:
- 3 medium red beets: peeled and cut into chunks
- 1 small butternut squash: peeled and cut into chunks
- 2 tablespoons olive oil
- Salt and freshly ground black pepper: to taste
- 1/4 cup crumbled feta cheese or goat cheese
- 1/4 cup pumpkin seeds (pepitas): toasted
- 1 cup fresh arugula leaves
- Fresh dill fronds: for garnish (optional)
- 1 tablespoon balsamic vinegar or lemon juice: optional, for dressing
How Much Time Will You Need?
This delicious roasted beet and butternut squash salad takes about 10 minutes to prep and 35-45 minutes to roast in the oven. You’ll have a wonderful dish ready in about an hour!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 400°F (200°C). This will prepare the oven for roasting, ensuring the veggies cook evenly.
2. Prepare the Vegetables:
Take the peeled and chunked beets and butternut squash, and place them onto a large baking sheet. Drizzle everything with olive oil, and don’t forget to sprinkle salt and pepper. Toss them lightly to coat each piece well with the oil and seasoning.
3. Roast the Vegetables:
Pop the baking sheet into the oven and roast the veggies for about 35-45 minutes. Make sure to turn them halfway through so they brown evenly. You want them to be tender and slightly caramelized when they’re done. Once cooked, carefully remove them from the oven and allow to cool slightly.
4. Assemble the Salad:
On a large serving plate or bowl, beautifully arrange the roasted beets and butternut squash. Scatter fresh arugula leaves over the top for that lovely peppery flavor.
5. Add the Finishing Touches:
Now it’s time to make it even more delicious! Sprinkle crumbled feta or goat cheese over the salad, and add the toasted pumpkin seeds for crunch.
6. Garnish and Dress:
If you like, add some fresh dill fronds on top for an extra touch, and drizzle with balsamic vinegar or a squeeze of lemon juice to brighten all the flavors.
7. Serve and Enjoy!
Your roasted beets and butternut squash salad can be served warm or at room temperature. Enjoy this delightful dish as a side or a light vegetarian meal!
Every bite of this salad is a mix of earthy sweetness from the beets, the sweet and nutty flavor of butternut squash, and the refreshing crunch from the arugula and pumpkin seeds. Happy cooking!
Can I Use Pre-Cooked or Canned Beets for This Salad?
Yes, you can use pre-cooked or canned beets to save time! Just make sure to drain and rinse them before using, and note that you won’t get the same roasted flavor since they won’t be cooked in the oven.
How Can I Make This Salad Vegan?
To make it vegan, simply omit the cheese or replace it with a dairy-free alternative. Nutritional yeast can also add a cheesy flavor without the dairy!
What Should I Do with Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the arugula separate until you’re ready to eat to maintain its freshness and crunch.
Can I Substitute the Butternut Squash?
Absolutely! You can use other sweet vegetables like sweet potatoes or even carrots if you prefer. Just keep the roasting time in mind, as different vegetables may require slight adjustments.
