Roasted Delicata and Beet Salad

This flexible recipe was inspired by this beautiful one! My modification simplifies it (I don’t see when or why I should remove the skin from my beets!) and suggests orange juice or honey instead of agave nectar for the sweetener.

This flexible recipe was inspired by this beautiful one! My modification simplifies it (I don’t see when or why I should remove the skin from my beets!) and suggests orange juice or honey instead of agave nectar for the sweetener.

Use this week’s veggies to make this flexible salad. Here are some ideas for different directions you can take it!

INGREDIENTS

1 delicata squash

1 large beet or a few smaller ones

olive oil

salt and pepper to taste

1/3 cup feta cheese or sunflower seeds for a vegan version

salad mix

microgreens

For the Dressing—

1/4 cup red wine or balsamic vinegar

1 tsp dijon mustard (optional)

juice of one orange or 1 tsp honey

1/2 tsp rosemary or thyme or oregano

salt and pepper to taste

INSTRUCTIONS

Slice the delicata in half, remove the seeds and then slice into 1/2 inch slices

Slice beet in half and then slice each half into 1/2 inch slices

Put on a baking sheet lined with parchment paper, sprinkle with salt, pepper and drizzle with olive oil.

Roast at 400 degrees until cooked through and slightly crisped.

Toss with salad, feta or sunflower seeds and dressing. Top with microgreens and enjoy!