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; 4 g total fat; 0.5 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 192 mg sodium. 362 mg potassium; 11 g carbohydrates; 2.6 g fiber; 5 g sugar; 1 g protein; 0 g trans fatty acid; 4888 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 75 mcg folate; 0 mcg vitamin b12; 36 mg calcium; 1 mg iron;

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