Last summer I overdosed on beets. In fact I ate so many of them that I didn’t think I’d enjoy another one until this coming summer, at the earliest. Well I was wrong. Last Saturday night I had a beet salad that reignited my love for the ruby vegetable… which inspired my latest recipe. ☺️
Beets aren’t the only vegetable that make an appearance in this far from traditional beet salad. It’s loaded with roasted butternut squash, leeks and fennel, and drizzled with deliciously sweet and tangy balsamic vinegar and olive oil dressing. I let the ingredients cool before I tossed my salad in the dressing, and I recommend that you do that same. It allows the flavour of the veggies to shine through.
This dish is a great recipe to prep on a Sunday and serve with some grilled protein for a complete meal. I had mine with grilled grass fed rib eyes, but grilled chicken, tofu or pork tenderloin would also be fabulous.
Dust of the BBQ and enjoy!
Nicole
Roasted Squash, Beet, Leek and Fennel Salad
Ingredients
2 tablespoons coconut oil
Sea salt, to taste
1 butternut squash, peeled and cut into 1″ chunks
1 fennel bulb, sliced
1 large leek, sliced
4 medium yellow or red beets, peeled and cut into bite size pieces
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
Instructions
- Preheat your oven to 400 degrees.
- Line a baking sheet with parchment paper, then place the coconut oil on it and transfer your baking sheet to the oven for a few minutes to melt the oil.
- Once your oil has melted, remove your baking sheet and sprinkle a little sea salt on the coconut oil.
- Place all the vegetables on the baking sheet and bake in the oven for 40-60 minutes until the beets and squash are fork tender.
- Remove from oven, add to a large bowl and let cool.
- Toss with olive oil and balsamic vinegar and serve!
