Roasted beet and butternut squash salad is the perfect meal when you feel like a salad but are sick of the norm. The beets in this salad are a great liver detoxifier and blood purifier. The butternut squash provides your body with loads of wonderful vitamin A and is also rich in dietary fibre and phyto-nutrients.
The sweetness of the roasted beets and squash play up the nutty flavour of the arugula beautifully. I top this salad with a simple drizzle of extra virgin olive oil, a touch of balsamic vinegar and a sprinkle of sesame seeds. Sooo good!
- 2 medium sized beets roasted and sliced
- 1 cup roasted butternut squash – peeled, seeded, and cut into 1-inch cubes
- 4 cups of organic arugula
- 2 tablespoons raw sesame seeds
- Extra virgin olive oil & balsamic vinegar to taste
- 2 teaspoon of Himalayan pink salt
Preheat oven to 400 degrees F (200 degrees C).
Toss cubed butternut squash with some olive oil and a pinch of Himalayan pink salt. Next arrange cubed squash on a baking sheet making sure squash is spread out. Roast in the preheated oven on the middle rack until squash is tender, approximately 30 min. Let cool.
Coat the beets lightly with extra virgin olive oil and sprinkle with Himalayan pink salt. Wrap beets in aluminum foil and place on a baking sheet. Place beets above the squash on the top rack and roast for approximately 45 to 60 minutes. Remove beets from the oven and test with a fork. If they are soft enough leave them to cool for 10 minutes. Next peel and slice beets into 1/4-inch thick slices.
Place beet slices and cubed squash on a bed of arugula and sprinkle with sesame seeds. Drizzle with olive oil and balsamic and enjoy!
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Until next time