Beet and Squash Salad Recipe | Cook With Us | Well+Good
This month, Chef Nyesha Arrington is giving us four recipes around delicious seasonal produce. First up, she shows us how to make an easy beet and squash salad with lime vinaigrette.
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Need a delicious, nutritious, and easy salad recipe? Look no further! Chef Nyesha Arrington will be bringing us tasty, health-conscious recipes all month with the key seasonal produce: beets, squash, and tomatoes. Today, we're making a roasted beet and squash salad with lime vinaigrette. See the full recipe below, and watch for all of Nyesha's expert tips. #saladrecipe #beetsalad #cookwithus
Find Nyesha on Instagram here: / nyeshajoyce
RECIPE:
INGREDIENTS NEEDED:
2# Red Beets, medium
1ea Kabocha Squash, small
1pt Cherry Tomatoes, cut in half
Wild Arugula (garnish)
2T Lime Juice + zest of one lime
10ea Cilantro, sprig
1/4c Avocado Oil
Kosher salt and freshly ground pepper to taste
1/2t Coriander, seeds toasted, crushed 1/2t Cumin, seeds toasted
Beets:
1. Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F. This is a flexible cooking temperature. Cut off the tops close to the tops of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Rinse and scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually. Place the wrapped beets on a rimmed baking sheet to catch drips in case the beet juices leak.
2. Roast for 50 to 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets. Set the beets aside until cool enough to handle.
3. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily.
Squash:
1. Preheat the oven to 400 F with the rack in the middle. Rinse the squash under running water, and dry it. (If you’re gonna peel it, do so now with a sharp vegetable peeler.)
2. Squash takes a sharp knife and a bit of brute force to cut up. I’ve found that the best way to attack it is to cut off the top and the bottom, once the flesh is exposed, cutting it in half is a breeze.
3. Scoop out the seeds and cut the squash into thin wedges. Toss the squash with your fat of choice and sprinkle the slices with salt and pepper.
4. Place the squash in a single layer on a foil- or parchment-lined rimmed baking tray and pop it in the oven.
5. Roast the squash for 30 minutes, flipping them over at the midpoint. The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.
Dressing:
1. Combine the ingredients in a high powered blender. Blend until smooth and cilantro is thoroughly incorporated.
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