Butternut Beet Salad
This is a salad riff on some already cooked beets and butternut squash. Toss with the beets, butternut and onion, season with salt and pepper and chill for the remainder of the hour to let the flavors meld. Dress the greens with the cold salad.
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/2 teaspoon kosher salt
- 2 cups beets precooked, cooled, skinned and cubed
- 2 cups butternut squash cubed, cooked and cooled
- 1/4 cup red onion sliced in thin slivers
- 2 tablespoon cider vinegar balsamic vinegar would also do nicely
- 2 tablespoon grape seed oil or use a mild vegetable oil of your preference
- 1 tablespoon honey
- 1-2 heads romaine if you stretch this out, you may need to double the dressing and reserve half to coat the leaves. feel free to use any kind of leafy greens.
- 1-2 tablespoons blue cheese crumbled (optional)
- 2 tablespoons walnuts chopped (optional)
- Carbohydrate 28.8545556259458 g
- Cholesterol 6.375 mg
- Fat 12.933189994241 g
- Fiber 10.3135965414859 g
- Protein 8.17561531250341 g
- Saturated Fat 2.63910899944714 g
- Serving Size 1 1 Serving (486g)
- Sodium 351.319616666765 mg
- Sugar 18.5409590844599 g
- Trans Fat 0.879807999746605 g
- Calories 242 calories
Today I'm sharing a delicious and healthy Butternut Beet Salad. It's the perfect dish for a light and refreshing lunch or dinner. The salad is made with a combination of roasted beets, butternut squash, and red onion, and it's tossed in a simple vinaigrette dressing. The result is a salad that is both flavorful and satisfying.
This salad is also a great way to get your daily dose of fruits and vegetables. Beets are a good source of vitamins and minerals, including potassium, folate, and manganese. Butternut squash is also a good source of vitamins and minerals, including vitamin A, vitamin C, and fiber. Red onion is a good source of antioxidants and flavonoids.
Step-by-step
- Whisk together the vinegar, oil, and honey.
- Toss with the beets, butternut and onion, season with salt and pepper and chill for the remainder of the hour to let the flavors meld.
- Dress the greens with the cold salad
- Garnish with the chopped nuts and crumbled blue cheese.
