Description
Experience a burst of vibrant flavors with this Roasted Beet & Butternut Salad drizzled in a tangy tamarind vinaigrette. This colorful dish pairs earthy roasted beets and sweet butternut squash, making it the perfect centerpiece for any gathering or a delightful treat on a cozy night in. Easy to prepare and packed with nutrients, it’s sure to impress your guests or elevate your everyday meals.
Ingredients
Scale
- 2 medium beets, peeled and cubed
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons tamarind paste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1/4 cup fresh herbs (cilantro or parsley), chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Wrap beets in foil and place on one baking sheet; roast for about 45 minutes until tender.
- Toss butternut squash cubes with olive oil, salt, and pepper; spread on the second baking sheet and roast for 25-30 minutes until golden brown.
- In a small bowl, whisk together tamarind paste, honey, olive oil, salt, and pepper for the vinaigrette.
- Once roasted vegetables have cooled slightly, combine them in a large bowl with fresh herbs. Drizzle with vinaigrette and toss gently.
- Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg