Yummy Healthy Food
FOOD INSPIRATION DURING THE TIME OF THE CORONAVIRUS
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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AuthorI love to cook, eat and entertain. I'm starting this in the midst of the Coronavirus as my way to spread the love. To get started eating healthy, read Update Your Kitchen for Optimum Health.
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August 2022
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