This calicolike blend is as nutritious as it is pretty. The veggies roast separately so the beets don't dye the squash pink. The recipes comes from Urban Roots Farm in Springfield, Missouri.

Source: Midwest Living
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Ingredients

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Directions

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  • In a shallow roasting pan combine beets, 2 tablespoons of the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. In a second shallow roasting pan combine squash with remaining 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Place roasting pans on separate oven racks and roast in a 425° oven, uncovered, for 25 to 35 minutes or until beets and squash are tender, stirring and switching pan positions once during roasting.

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Instructions Checklist
  • Place beets and squash in a large bowl; add arugula and toss. Serve warm or at room temperature.

Nutrition Facts

76 calories; total fat 4g; saturated fat 0.5g; polyunsaturated fatg; monounsaturated fat 2g; cholesterolmg; sodium 192mg; potassium 362mg; carbohydrates 11g; fiber 2.6g; sugar 5g; protein 1g; trans fatty acidg; vitamin a 4888IU; vitamin c 12mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 75mcg; vitamin b12mcg; calcium 36mg; iron 1mg.

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