 This is a great salad to have during the colder months of the year.
Roasting beets takes time, but is so worth it. I'll often roast beets in my toaster oven, set on a timer, overnight. The recipe is for 2 people and takes about 2 1/2 hours to prepare. Ingredients: -2 beets -1/2 lb butternut squash -1/2 bunch of kale -1/4 c walnuts -1/2 TBS extra-virgin olive oil for roasting squash -1 1/2 TBS extra-virgin olive oil for vinaigrette -1 TBS balsamic vinegar Steps: 1) Roast beets and squash -Cover beets in tin foil. Roast in 375-400 degree oven for about 2 hours. -Remove tin foil and allow to cool. -Chop squash into 1 inch pieces. (I buy pre-peeled squash.) -Combine squash and EVOO on roasting pan. -Roast at 375-400 degrees for about 20 minutes. Stir after 10 minutes to avoid burning. -Take skin off beets. If you've roasted them for long enough, it should slip off easily. -Chop beets into small 1/2 inch pieces 2) Toast walnuts -Place walnuts on baking sheet in 375 degree oven for about 5 minutes. -Check frequently to avoid burning. 3) Chop kale into small pieces 4) Make vinaigrette -Whisk together EVOO and balsamic vinegar in large bowl -Season with salt and pepper 5) Combine -Add kale, squash, beets & walnuts to bowl Enjoy!
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