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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Recipe Summary test

prep:
20 mins
roast:
25 mins
total:
45 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

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

Nutrition Facts

76 calories; fat 4g; saturated fat 0.5g; carbohydrates 11g; mono fat 2g; insoluble fiber 2.6g; sugars 5g; protein 1g; vitamin a 4888IU; vitamin c 11.7mg; thiamin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 75mcg; sodium 192mg; potassium 362mg; calcium 36mg; iron 0.9mg.
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