Butternut and Beets served over greens

Butternut Squash & Beets over Greens with Mustard Vinaigrette

by

SERVES: 8-10

Oven roasting vegetables is an easy, hands-off way to enhance the natural sweetness of root vegetables.  Serve the beautiful red and golden vegetables over stir fried greens of your choice. The addition of cardamom takes these greens to another level of flavor and are a delicious addition to any meal.

Ingredients:

  • 6 cups (1kg unpeeled) butternut squash, peeled and cut into 3/4-inch dice
  • 4 medium-large beets, peeled and diced
  • 4 tablespoons olive or coconut oil, divided
  • 2 bunches robust greens—stems and ribs discarded, cut into 1/2-inch ribbons (try Cavolo Nero, spinach or kale)
  • 1 teaspoon sea salt, divided
  • 1 tsp of dried rosemary
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried thyme

 

Mustard Vinaigrette

  • 2 tablespoons Dijon mustard
  • 3 tablespoons apple cider vinegar
  • 1/2 cup olive oil or hemp oil

Instructions:

  1. Preheat the oven to 180 degrees celcius.

 

  1. In a large bowl toss the butternut squash with 1 tablespoon olive oil or coconut oil, 1/2 tsp of dried rosemary and 1/4 teaspoon salt. Spread in a single layer on a large sheet pan lined with parchment paper. Roast the squash for 20 to 25 minutes, turning once, until tender.

 

  1. In same bowl, toss the beets with 1 tablespoon olive oil or coconut oil, 1/2 tsp of dried rosemary and 1/4 teaspoon salt. Spread in a single layer on a large sheet pan lined with parchment paper. Roast the beets for 30 to 35 minutes, turning once, until tender.

 

  1. Make the mustard vinaigrette: whisk the Dijon mustard and apple cider vinegar together. Slowly drizzle in olive or hemp oil continuing to whisk. Set aside.

 

  1. While the butternut squash and beets are roasting prepare your greens. In a large frying pan, heat remaining 2 tablespoons oil. Add cardamom, pepper and thyme and cook, stirring, for one minute to release the aromatics into the cooking oil.

 

  1. Add the greens to the pan in large handfuls, letting each batch wilt slightly before adding more. Cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5-10 minutes. Uncover and cook, stirring, until the most of the liquid has evaporated, about 5 minutes. Season with the remaining salt. 

 

  1. To assemble dish, toss roasted butternut squash and beets with mustard vinaigrette. Serve over your cooked greens.

 

NOTE: Beets, butternut squash and mustard vinaigrette may be prepared up to 3 days in advance. Refrigerate until ready to use. Reheat vegetables or serve room temperature over greens.

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Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.