Winter Vegetable Salad
Servings Prep Time
4Servings 20Minutes
Cook Time Passive Time
20Minutes 40Minutes
Servings Prep Time
4Servings 20Minutes
Cook Time Passive Time
20Minutes 40Minutes
Ingredients
Instructions
  1. Preheat oven to 400F.
  2. Cut the top and root off beet. Peel with a vegetable peeler.
  3. Peel butternut squash, cut in half and clean out seeds.
  4. Dice beets and squash into ½ inch cubes. Toss with 1 tablespoon of oil, ½ teaspoon salt, ¼ teaspoon pepper. Bake until tender, about 15-20 minutes. Cool completely when cooked.
Recipe Notes

Serving Size: 1/2 cup

You can use a variety of root vegetables (easily substituted for other fresh, canned or frozen vegetables) for this salad. The dressing includes common ingredients you may already have on hand. The recipe takes about equal time to prepare and cook, but it will be ready to go within the hour! Check out the produce index for additional information!

Butternut squash keeps our eyes and skin healthy, protects us against infections and helps us absorb iron from food which is important for our blood cells. Fiber helps keep our hearts healthy and helps reduce constipation. Folate is important for brain development and function and helps prevent birth defects early in pregnancy. Potassium helps keep our muscles healthy, especially our heart. Potassium-rich foods can help reduce high blood pressure.