Roasted beet and winter squash salad with walnuts

Our favorite way to eat beets and squash!


2 lb butternut squash
1.5 lb beets
2 T red wine vinegar
1 tsp balsamic vinegar
1 clove garlic, pressed
6 T olive oil (or 4 T olive oil and 2 T sesame oil)
3 T chopped walnuts, toasted
2 T chopped fresh herbs (rosemary, oregano, sage, etc.) — optional
Salt and pepper


  1. Preheat the oven to 425 degrees. Scrub the beets (but do not peel) and place in a baking dish. Add about ¼ inch of water and cover tightly. Bake 35-40 minutes until the beets are tender. Let cool.
  2. Peel the squash and cut into ½ inch thick slices. Toss with 1 T of the olive oil and salt to taste. Place on baking sheets one layer thick. Roast for 20-30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time as you roast the beets. Let cool.
  3. Mix together the vinegars, garlic, salt, pepper and remaining oil.
  4. When the beets are cool enough to handle, trim the ends, slip off their skins (with your hands) and slice into half moon shapes.
  5. Toss beets, squash and salad dressing in a bowl. Sprinkle on toasted walnuts and fresh herbs. Serve.