This Butternut and Beetroot Salad showcases the best of autumn’s harvest with roasted vegetables, creamy goat cheese, and candied pecans. It’s a delightful mix of earthy, sweet, and tangy flavors combined with crunchy textures, perfect for a holiday side or a light, cozy meal. Serve it as a standalone dish or pair it with crusty bread and warm soup for a wholesome experience.
Ingredients
- 1 large butternut squash
- 2 large beets (or 4 small ones)
- 3 tablespoons olive oil
- Kosher salt (to taste)
- 2 tablespoons salted butter
- 1/4 cup white granulated sugar
- 1 cup pecans
- 4 ounces mixed salad greens
- 1 medium red onion, thinly sliced
- 4 ounces goat cheese, crumbled
Directions
- Prepare the Vegetables:
- Preheat the oven to 400°F (200°C).
- Peel the butternut squash and beets, then trim the ends. Slice the squash in half lengthwise, remove the seeds, and cut both squash and beets into bite-sized pieces.
- Roast the Vegetables:
- Arrange the chopped squash and beets on a large baking sheet.
- Drizzle with olive oil and season with kosher salt.
- Roast for 45 minutes, stirring once halfway through, until tender and browned at the edges.
- Make Candied Pecans:
- In a medium skillet over medium heat, melt the butter. Add sugar and stir until it begins to dissolve.
- Stir in the pecans and cook for about 3 minutes until syrupy and sticky.
- Spread pecans on parchment paper to cool.
- Assemble the Salad:
- In a large serving bowl, layer the salad greens. Add the roasted vegetables, sliced red onion, candied pecans, and crumbled goat cheese.
- Serve with your favorite vinaigrette.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Calories: 320 kcal per serving
- Servings: 6
Enjoy this vibrant and nutrient-packed salad as a celebration of fall’s finest flavors!
The Perfect Butternut and Beetroot Salad: A Celebration of Autumn’s Finest
The Butternut and Beetroot Salad is a vibrant and versatile dish that brings together the best of autumn’s bounty. With its harmonious blend of roasted vegetables, creamy goat cheese, and the delightful crunch of candied pecans, this salad offers a symphony of flavors and textures. Whether you’re serving it as a holiday side dish, a light lunch, or the centerpiece of a cozy meal, this recipe is as nourishing as it is delicious.
A Tribute to Seasonal Ingredients
Autumn is a season of abundance, and this salad makes the most of its hallmark ingredients. Butternut squash and beets are not only visually striking but also deeply nutritious. Roasting them enhances their natural sweetness and creates caramelized edges that add depth to the dish.
The addition of creamy goat cheese provides a tangy counterbalance to the earthy vegetables, while candied pecans introduce a sweet and nutty crunch. Layered over a bed of fresh mixed greens and paired with thinly sliced red onions, this salad achieves a balance of flavor and texture that’s hard to beat.
Why You’ll Love This Salad
- Nutritional Powerhouse:
Butternut squash and beets are loaded with vitamins, fiber, and antioxidants. Butternut squash is rich in Vitamin A and potassium, while beets boast nitrates and folate that support heart health. Combined with leafy greens, goat cheese, and pecans, this salad is a nutrient-packed dish. - Versatility:
Serve it as a side dish, a standalone meal, or pair it with a warm soup and crusty bread for a comforting dinner. It’s equally at home on a festive holiday table or as part of a casual weeknight dinner. - Elevated Yet Simple:
Despite its gourmet appeal, this salad is straightforward to prepare. The roasting process is hands-off, and the candied pecans come together in minutes. - Customizable:
Swap goat cheese for feta or blue cheese, use walnuts instead of pecans, or experiment with different greens like arugula or spinach. This salad adapts to your preferences or what’s available in your pantry.
The Art of Roasting Vegetables
Roasting vegetables is a transformative process that brings out their natural sweetness and enhances their texture. In this recipe, the butternut squash and beets are cut into bite-sized pieces, ensuring even cooking and a perfect balance between tender and crisp.
To achieve the best results:
- Spread the vegetables in a single layer on the baking sheet to promote even browning.
- Stir them halfway through roasting to avoid sticking and ensure uniform caramelization.
- Keep the oven temperature steady at 400°F (200°C), a sweet spot for roasting.
Candied Pecans: A Sweet Crunch
The candied pecans in this salad are more than just a garnish; they’re a star ingredient that adds complexity and crunch. Prepared with butter and sugar, these nuts are cooked until they become glossy and sticky, then cooled to achieve their irresistible texture. They pair beautifully with the tangy goat cheese and sweet roasted vegetables, creating a delightful contrast in every bite.
The Magic of Goat Cheese
Goat cheese is an ideal choice for this salad because of its creamy texture and tangy flavor. Its subtle sharpness complements the sweetness of the roasted vegetables and candied pecans, adding a luxurious element to the dish. For those who prefer a milder cheese, ricotta or cream cheese crumbles can be used as alternatives.
Serving Suggestions
This Butternut and Beetroot Salad is incredibly versatile. Here are some ways to make it a part of your meal:
- Holiday Side Dish: Serve it alongside roast turkey, ham, or a vegetarian main like stuffed acorn squash for a festive spread.
- Light Meal: Pair it with a hearty soup such as creamy tomato, butternut squash bisque, or lentil soup for a cozy lunch or dinner.
- Elegant Starter: Present it as a first course for a dinner party, wowing guests with its colors and flavors.
For an extra layer of flavor, serve the salad with a vinaigrette made from balsamic vinegar, olive oil, Dijon mustard, and a touch of honey. The dressing ties together the earthy, sweet, and tangy elements beautifully.
A Feast for the Eyes and Palate
One of the standout features of this salad is its visual appeal. The deep orange of the butternut squash, the ruby hues of the roasted beets, the creamy white goat cheese, and the glossy candied pecans create a stunning contrast against the fresh greens. It’s a dish that looks as good as it tastes, making it perfect for entertaining.
Sustainability and Seasonality
Choosing seasonal produce like butternut squash and beets is not only cost-effective but also environmentally friendly. Locally grown, in-season vegetables often have a smaller carbon footprint and taste fresher than their out-of-season counterparts. By incorporating these ingredients into your cooking, you’re supporting sustainable food practices while enjoying peak flavor.
Conclusion: A Recipe to Cherish
The Butternut and Beetroot Salad is more than just a recipe; it’s a celebration of seasonal ingredients, thoughtful preparation, and balanced flavors. Whether you’re looking for a healthy weeknight option, a showstopping holiday dish, or a light lunch packed with nutrients, this salad is sure to deliver.
With its harmonious blend of roasted vegetables, creamy goat cheese, and crunchy candied pecans, this dish exemplifies the beauty of simple, wholesome cooking. Pair it with your favorite soup, serve it with crusty bread, or enjoy it on its own. However you choose to present it, this salad will undoubtedly leave a lasting impression on your table.
Add this recipe to your rotation, and let it inspire you to explore the flavors of the season. It’s a reminder that the best dishes are often those that embrace the natural beauty of their ingredients, one colorful bite at a time.
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Butternut and Beetroot Salad
- Total Time: 1 hour
Description
This Butternut and Beetroot Salad showcases the best of autumn’s harvest with roasted vegetables, creamy goat cheese, and candied pecans. It’s a delightful mix of earthy, sweet, and tangy flavors combined with crunchy textures, perfect for a holiday side or a light, cozy meal. Serve it as a standalone dish or pair it with crusty bread and warm soup for a wholesome experience.
Ingredients
- 1 large butternut squash
- 2 large beets (or 4 small ones)
- 3 tablespoons olive oil
- Kosher salt (to taste)
- 2 tablespoons salted butter
- 1/4 cup white granulated sugar
- 1 cup pecans
- 4 ounces mixed salad greens
- 1 medium red onion, thinly sliced
- 4 ounces goat cheese, crumbled
Instructions
- Prepare the Vegetables:
- Preheat the oven to 400°F (200°C).
- Peel the butternut squash and beets, then trim the ends. Slice the squash in half lengthwise, remove the seeds, and cut both squash and beets into bite-sized pieces.
- Roast the Vegetables:
- Arrange the chopped squash and beets on a large baking sheet.
- Drizzle with olive oil and season with kosher salt.
- Roast for 45 minutes, stirring once halfway through, until tender and browned at the edges.
- Make Candied Pecans:
- In a medium skillet over medium heat, melt the butter. Add sugar and stir until it begins to dissolve.
- Stir in the pecans and cook for about 3 minutes until syrupy and sticky.
- Spread pecans on parchment paper to cool.
- Assemble the Salad:
- In a large serving bowl, layer the salad greens. Add the roasted vegetables, sliced red onion, candied pecans, and crumbled goat cheese.
- Serve with your favorite vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 45 minutes