Sunday, October 2, 2011

Roasted Beets and Butternut Squash

A prelude to Fall that still hangs on to summer!
Complexity Level:  Easy

Roasted Beets and Butternut Squash
What You Need:
3 large Beets, save the greens, diced
1 medium Butternut Squash, diced
5 cloves Garlic
Sunflower Oil
Sea Salt
1/2 tsp Ground Cinnamon
Fresh Parsley
1/2 tsp Ground Sage
1/2 tsp Black Pepper
1 Red Onion, diced
1 tbsp Apple Cider Vinegar

This is a very simple dish to make.  Dice all your vegetables and toss with the oil, vinegar, cinnamon, salt, pepper, and sage.  Bake at 350 degrees Fahrenheit for 1 hour, or until the vegtables are golden brown and their natural sugars have carmelized.

Serve with fresh parsley to accent the colors.  This is wonderful to serve on a bed or arugula and spinach, or top your favorite grilled proteins.

I enjoy this as is, a a large roasted salad full of good health and great flavor!

Saving the beet greens is a great way to have other recipe ideas for another day.  Sauteed beet greens are awesome, and an excellent vegetable side for any meal!



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