Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
4.67
from
3
votes
Roasted Butternut and Beetroot Salad
This unique sweet and savory Roasted Roasted Butternut and Beetroot Salad with Maple Tahini Dressing is full of flavor.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Salad
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
2
Calories:
176
kcal
Author:
Willow Moon
Ingredients
½
butternut squash
2
beets
olive oil
salt
4
cups
lettuce mix
- I used Super Greens
¼
cup
pepitas
or pumpkin seeds
¼
cup
curly or flat leaf parsley
4
tablespoons
Maple Tahini Dressing
recipe follows
Maple Tahini Dressing
½
cup
tahini
3
tablespoons
maple syrup
2
tablespoons
balsamic vinegar
¼
cup
+ 2 tablespoons water
2
tablespoons
walnut oil
2
tablespoons
lime juice
US Customary
-
Metric
Instructions
Preheat oven to 400ᵒF.
Slice butternut squash in half and remove the seeds. Cut off greens and scrub the beets. Slice in half or fourths.
Place squash and beets on a parchment lined baking sheet. Drizzle both with olive oil and sprinkle salt on them.
Roast at 400°F for 40 minutes, or until tender. Let cool.
Maple Tahini Dressing
Blend all ingredients with a fork until smooth.
Plate lettuce, butternut squash, beets, parsley, pepitas, and dressing, and serve.
Nutrition
Calories:
176
kcal
|
Carbohydrates:
32
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
90
mg
|
Potassium:
1137
mg
|
Fiber:
7
g
|
Sugar:
10
g
|
Vitamin A:
24785
IU
|
Vitamin C:
55.4
mg
|
Calcium:
132
mg
|
Iron:
3.8
mg