Roasted Butternut Squash and Beet Salad

I love roasting vegetables, especially in the fall.  Roasting brings out a natural sweetness and makes everything taste even better!  I recently came across a delicious recipe from Martha Rose Shulman’s “The Very Best of Recipes for Health” cookbook.  It combines some of my favorite things (beets, squash, fresh herbs…yum!).  I made just a few changes from the original recipe…it is a must try…SO GOOD!

Roasted Butternut Squash and Beet Salad

• 2 pounds butternut squash, peeled and cut into 2 inch pieces

• 2 bunches of red beets, with greens

• 2 tablespoons red wine or sherry vinegar

• 2 tablespoons balsamic vinegar

• Salt and freshly ground pepper

• 1 small garlic clove, finely minced

• 3 tablespoons extra virgin olive oil

• 1 tablespoons chopped, toasted walnuts

• 2 tablespoons mixed chopped fresh parsley and mint

• 1 oz feta cheese, crumbled

• Preheat the oven to 425 degrees.

Roast the beets. Cut the greens off of the beets, and scrub them clean.  Place them on a piece of foil and drizzle with a little olive oil.  Close up the foil package and place on a baking sheet.  Roast for 45 minutes, until tender.  Set aside to cool.  When cool, peel and cut in half and then into 2 inch pieces.

Roast the butternut squash.  Toss the squash with 1 teaspoon of olive oil and salt to taste and place on a baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. Remove from the heat and allow to cool.

Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1-2 minutes until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water.

Mix together the vinegars, garlic, salt, pepper and the remaining olive oil. Toss 2 tablespoons of the dressing with the beets and 2 tablespoons of the dressing with the squash.

Place the greens on a platter.  Top with beets and squash.  Sprinkle with fresh herbs, walnuts and feta.