Ingredients            

2 pounds beets, peeled and cut into 1/2-inch pieces

2 tablespoons extra virgin olive oil

½ teaspoon salt

¼ teaspoon ground black pepper

1 2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces

2 tablespoons extra virgin olive oil

½ teaspoon salt

¼ teaspoon ground black pepper

2 cups baby arugula leaves

Instructions

In a shallow roasting pan combine beets, 2 tablespoons of the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. In a second shallow roasting pan combine squash with remaining 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Place roasting pans on separate oven racks and roast in a 425° oven, uncovered, for 25 to 35 minutes or until beets and squash are tender, stirring and switching pan positions once during roasting. Place beets and squash in a large bowl; add arugula and toss. Serve warm or at room temperature.

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