Ingredients
Scale
- 6 large beets
- 2 cups butternut squash, chopped
- 3 tbs olive oil
- 2 tsp sea salt
- 2 tsp black pepper
- 1/2 cup dried cranberries
- 1/2 red onion, chopped
- 4oz goat cheese
- 3/4 cup red wine vinegar
- 1 tbs brown sugar
Instructions
- Preheat oven to 400 degrees
- Wash beets under cold water, scrubbing with your hands
- Dry and wrap each individually in a piece of aluminum foil
- Place on baking sheet, put in oven to bake1 hour
- Meanwhile, toss butternut squash with 1tbs olive oil, 1tsp sea salt and 1tsp black pepper
- Spread onto baking sheet, put in oven to bake 40 minutes
- While vegetables are baking, prepare vinaigrette
- In a small bowl, whisk together 3/4 cup red wine vinegar, 1tbs brown sugar, 2tbs olive oil, 1tsp sea salt and 1tsp black pepper, set aside
- Remove butternut squash and beets from oven, let cool
- Once cooled, remove the skin of the beets
- Chop into small pieces and put in a large bowl
- Add butternut squash, dried cranberries, red onion and goat cheese, mix gently
- Pour vinaigrette over the salad
- Let salad marinate in fridge at least 1 hour before serving
- Top with crumbled goat cheese, if desired