2 pounds kabocha or butternut squash
1 bunch beets, with greens
2 tablespoons red wine or sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
1 small garlic clove, minced or put through a press
4 tablespoons extra virgin olive oil
2 tablespoons walnut oil
3 tablespoons chopped walnuts (about 1 1/2 ounces)
2 tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives
1. Roast the beets. Preheat the oven to 425 degrees.
Cut the greens off of the beets, leaving about 1/2 inch of the stems
attached. Scrub the beets and place in a baking dish or ovenproof
casserole. Add about 1/4 inch water to the dish. Cover tightly with a
lid or foil, and bake 35 to 40 minutes, until the beets are tender.
Remove from the heat and allow to cool. If not using right away,
refrigerate in a covered bowl.
2. Line another roasting pan with foil or parchment and
brush with olive oil. Peel the squash and cut in 1/2-inch thick slices.
Toss with 2 teaspoons of the olive oil and salt to taste and place on
the baking sheet. Roast for 20 to 30 minutes, turning halfway through,
until lightly browned and tender. You can do this at the same time that
you roast the beets, but watch carefully if you need to put the baking
sheet on a lower shelf. Remove from the heat and allow to cool.
3. Meanwhile, bring a large pot of water to a boil
while you stem and wash the greens. Add salt to the water, and blanch
the greens for 1 minute or until tender. Transfer the greens to a bowl
of cold water, then drain and squeeze out the water. Chop coarsely.
4. Mix together the vinegars, garlic, salt, pepper, the
remaining olive oil and the walnut oil. When the beets are cool enough
to handle, trim the ends off, slip off their skins, cut in half, then
slice into half-moon shapes. Toss with half the salad dressing. In a
separate bowl, toss the roasted squash with the remaining dressing.
5. Place the greens on a platter, leaving a space in
the middle. Arrange the beets and squash in alternating rows in the
middle of the platter. Sprinkle on the fresh herbs and the walnuts. If
desired, sprinkle on crumbled feta. Serve.
Yield: 6 servings.
Advance preparation: Roasted beets and squash will keep
for 4 to 5 days in the refrigerator. Cooked beet greens will keep for
about 3 days, and can be reheated. The salad will hold in the
refrigerator for a couple of hours, but it’s prettiest when served right
away.
Nutritional information per serving (6 servings): 248
calories; 16 grams fat; 2 grams saturated fat; 6 grams polyunsaturated
fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 26 grams
carbohydrates; 6 grams dietary fiber; 88 milligrams sodium (does not
include salt to taste); 4 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
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