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
- 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
Instructions
- 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.
- Roast beets for about 60 minutes until tender; roast butternut squash for about 25-30 minutes until golden brown.
- In a bowl, whisk together tamarind paste, olive oil, honey, salt, and pepper to make the vinaigrette.
- 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.
- 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