beet-butternut-tx

I didn’t forget about Power Food Fridays, I just, well, haven’t posted one in awhile . . . I think it’s been over a year. Maybe two.

Okay, so I’m not the most consistent person you’ll ever meet. But I’m trying to turn that around.

Anyway, onto business . . .

Beets are a serious power food. I mean, look at their color! Usually, the more colorful a fruit or vegetable is, the higher in nutrients it is.

They boast beta-carotene, folate, Vitamin C, iron, and fiber. Don’t you just feel good about yourself when you eat them? I love them in just about anyway that you can serve them: roasted, juiced, canned, pickled, sliced, and in cake. Yeah, I pretty much love beets. They might even be my favorite vegetable. What do you think about beets? Are you a lover or a hater? What about your kids?

The butternut squash will see the beets’ beta-carotene and fiber, and raise them B-6 and potassium. I think the population at large is generally more accepting of this vegetable than the aforementioned, but it’s always good to have ideas on how to use it. Butternut squash can be roasted and pureed and then the puree can be frozen, which works perfectly for baby food and soups.

Whenever I put the two vegetables together, I get an excellent pairing of sweet and earthy, and a subtle variation of texture. But the tang in the cheese is what really makes this recipe sing.

Hope you love it!

roasted beet and butternut toss

I love roasted beets, and I’ve just discovered how much I love them paired with butternut squash. Since it’s the end of the season, this is a perfect way to use up that old squash that’s been sitting on your counter all winter (like mine was). Mine had started to get a little squishy, so after peeled and cut it, I just put the pieces in a bowl and covered them with cold water for about an hour, and they perked up again.

Serve this warm, cold, or over a bed of greens with some balsamic vinaigrette.

3 medium beets, peeled (or skins left on if organic), and cut into 2-inch chunks
1 butternut squash, peeled, scooped clean, and cut into 2-inch chunks
1-2 tablespoons olive oil
2 large pinches of kosher or Real salt
1/4 teaspoon freshly ground pepper
3-ounces goat cheese (chevre or feta, according to preference)
1/2 teaspoon dry thyme, or 1 teaspoon fresh thyme

1. Preheat oven to 375ºF. Toss beets and butternut squash pieces with olive oil, salt, and pepper, and spread out in one layer on a baking sheet. Roast for 20 minutes. Use a spatula to turn the vegetables over for even browning. Return to oven for 20-30 minutes, or until vegetables are tender and browned on the edges.

beet-butternut-toss

2. Remove from oven and toss with goat cheese and sprinkle with thyme. Serve.

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