Colorful Roasted Beet & Butternut Salad with Vinaigrette

Imagine a dish that bursts with colors, flavors, and textures—our Roasted Beet & Butternut Salad with Tamarind Vinaigrette is just that. Envision the deep ruby red of roasted beets mingling with the sunny orange of butternut squash, all drizzled with a tangy tamarind dressing that tickles your taste buds. oven roasted vegetables This salad is not only a feast for the eyes but also an explosion of taste that makes you want to dance in your kitchen.

this …

This delightful salad holds a special place in my heart. I remember hosting a dinner party where I served it to my friends, and their reactions were priceless! The vibrant colors brought smiles, and the flavors sparked conversations. Whether it’s a cozy family gathering or an impressive potluck contribution, this salad is sure to steal the show, promising an unforgettable flavor experience.

Sharing this salad at a recent family BBQ had everyone asking for seconds and thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Beets: Opt for medium-sized beets; they roast beautifully and provide a sweet earthiness. creamy sweet potato mash. For more inspiration, check out this Baked Sweet Potato recipe.
• Butternut Squash: Choose firm squash without blemishes; its sweetness pairs perfectly with the beets.
• Mixed Greens: A blend of arugula and spinach adds freshness and crunch.
• Tamarind Paste: Look for quality paste; it brings a unique tangy flavor that elevates the vinaigrette.
• Olive Oil: Extra virgin olive oil enhances richness; use it generously in your dressing.
• Honey: A touch of honey balances the acidity of tamarind; adjust based on your sweetness preference.
• Salt & Pepper: Essential for seasoning; never underestimate their power to elevate flavors!

The full ingredients list, including measurements, is provided in the recipe card directly below. flavorful black beans.

Let’s Make it Together

Roasting the Beets and Squash: Preheat your oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet while cutting the butternut squash into cubes. Toss them with olive oil, salt, and pepper before spreading on another baking sheet.

Baking Phase One: Roast the beets for about an hour until tender when pierced with a fork. Roast the butternut squash for about 25-30 minutes until golden brown. Your kitchen will smell heavenly!

Preparing the Vinaigrette: In a bowl, whisk together tamarind paste, olive oil, honey, salt, and pepper until well combined. Taste it—if it’s too tangy, add more honey!

Tossing It All Together: Once roasted veggies are cool enough to handle, peel the beets (their skins should slip off easily) and cut them into bite-sized pieces. In a large bowl, combine roasted beets, butternut squash, and mixed greens.

Drizzling Magic: Pour your tamarind vinaigrette over the salad mixture and gently toss until everything is coated evenly. The colors will pop as if shouting “eat me!”

Serving Suggestions: Serve immediately or let it chill slightly before serving to allow flavors to meld together beautifully. Garnish with nuts or feta cheese if desired—everyone loves some extra crunch or creaminess!

And voilà! Your Roasted Beet & Butternut Salad with Tamarind Vinaigrette is ready to impress not just your taste buds but also everyone lucky enough to share it with you! Enjoy every vibrant bite as you savor this delightful dish that celebrates both simplicity and elegance! For more inspiration, check out this Asian Cucumber Salad recipe.

Perfecting the Cooking Process

Start by roasting the beets and butternut squash together for even cooking, then whip up that tamarind vinaigrette while they’re roasting. This way, everything is ready to go at once!

Add Your Touch

Feel free to swap out ingredients; try adding goat cheese or nuts for extra creaminess and crunch. sweet dessert pairing You can also adjust the tamarind for more tang or sweetness to suit your palate.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Just give it a quick toss before serving, as flavors meld wonderfully overnight.

I remember the first time I made this salad for friends; their eyes lit up when they took their first bites. The vibrant colors and bold flavors sparked a delightful conversation, turning an ordinary dinner into a memorable feast.

FAQ

What can I substitute for tamarind?

Use balsamic vinegar or lime juice as alternatives if tamarind isn’t available.

Can I make this salad ahead of time?

Yes, you can prepare components in advance and combine them just before serving.

Are there any good add-ins?

Try adding nuts, feta cheese, or pomegranate seeds for added flavor and texture.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Roasted Beet & Butternut Salad with Tamarind Vinaigrette

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: deleciouscorner
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 4 people 1x

Print Recipe

Pin Recipe

Description

Indulge in the vibrant flavors of our Roasted Beet & Butternut Salad with Tamarind Vinaigrette. This stunning dish combines sweet roasted beets and butternut squash, topped with a tangy tamarind dressing that excites your taste buds. Perfect for gatherings or a cozy dinner at home, this salad not only delights the palate but also makes an impressive addition to any table setting.

---

Ingredients

Scale 1x2x3x

• 2 medium beets, wrapped in foil
• 1 medium butternut squash (about 2 cups cubed)
• 4 cups mixed greens (arugula and spinach)
• 3 tbsp tamarind paste
• 4 tbsp extra virgin olive oil
• 1 tbsp honey (or to taste)
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet. Cube butternut squash, toss with olive oil, salt, and pepper, then spread on another baking sheet.
2. Roast beets for about 60 minutes until tender; roast butternut squash for about 25-30 minutes until golden brown.
3. In a bowl, whisk together tamarind paste, olive oil, honey, salt, and pepper to make the vinaigrette.
4. Once roasted veggies cool slightly, peel beets and cut into bite-sized pieces. In a large bowl, combine roasted beets, butternut squash, and mixed greens.
5. Drizzle the vinaigrette over the salad mixture and gently toss to coat. Serve immediately or chill slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Fusion

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 220
• Sugar: 8g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg