Roasted Beet and Winter Squash Salad With Walnuts
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds kabocha or butternut squash
- 1bunch beets, with greens
- 2tablespoons red wine or sherry vinegar
- 1teaspoon balsamic vinegar
- Salt and freshly ground pepper
- 1small garlic clove, minced or put through a press
- 4tablespoons extra virgin olive oil
- 2tablespoons walnut oil
- 3tablespoons chopped walnuts (about 1½ ounces)
- 2tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives
Nutritional analysis per serving (6 servings)
274 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 4 grams protein; 594 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about ½ inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about ¼ inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
- Step 2
Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in ½-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
- Step 3
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 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely
- Step 4
Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
- Step 5
Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve
- Advance preparation: Roasted beets and squash will keep for 4 to 5 days in the refrigerator. Cooked beet greens will keep for about 3 days, and can be reheated. The salad will hold in the refrigerator for a couple of hours, but it's prettiest when served right away.
Private Notes
Comments
This was delicious, but I would not bother with the beet greens next time, it didn't add much for the amount of work. I would substitute arugula, I think the color would be better and I would use more than the greens from the beets yielded.
I find it easier to cook the beets by wrapping them in foil and baking them for about an hour. Then there's no pan to wash. Also, I skipped the greens and added a small sliced red onion, two clementines (peeled and sliced, of course) and a handful of salted cashews. I kept the beets, dressing, and other ingredients separate for a few days and assembled everything before company came. It was a hit!
Brilliant recipe! This was the star dish at a local chef-heavy potluck. Winter vegetables from my cellar and so colorful! A few changes: used pan-toasted pecans instead of walnuts (which can be bitter), used my own vinaigrette for dressing. Recommend a ‘tasting dish’ as you assemble this - it will need more dressing & salting than you think. In spite of having an anti-sweet tooth, I added triple the usual honey to the vinaigrette - both the beets and the winter squash loved that.
Very good salad, so colorful and delicious! You all are missing out on a powerhouse of nutrients by passing on the greens! Please don't say you throw them in the garbage. At least compost them. But do at least try the greens, as in this recipe where they're so lovely with the squash. If you don't care for the flavor, try mixing in additional greens you do like : spinach, kale, arugula, collards, etc. Such important, and naturally beneficial, vitamins and minerals are right there, free for the taking. And delicious too!
Didn’t peel squash - came out lovely just the same. Goes well with a sprinkling of goat cheese
Used baby green mix with Swiss chard instead of the beet greens. Used pre cut butternut squash to speed things up but it got pretty soft so changed the look of the dish. Made a pile of the squash in the middle of the greens and surrounded it with the beets. Also added some maple syrup to the dressing - made it much better. Skipped the walnut oil and used garlic infused olive oil instead. Gorgeous inviting salad.
@Impressive A clever “Chef inspired” recovery! But, then again—That’s how the best dishes are created!!
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