This is a recipe I got in an Ina Garden book and it is so good I have not changed a thing. It is colourful, it is flavourful, and it even has crunch!
Preheat the oven to 450 F.
Arrange two oven racks evenly separated.
Place the beets on a sheet pan, toss with 2 tbsp olive oil, 1/2 tsp pepper and 1/2 tsp salt ans spread out in one layer.
On second sheet pan, toss the butternut squash and apples with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper and spread out in one layer.
Roast both pans of vegetables for 25 to 30 minutes , tossing occasionall, until everything is tender and lightly browned.
Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small sauté pan over medium low heat.
Add the shallots and cook for 3 minutes.
Add the garlic and cook for 30 seconds.
Over low heat whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 tsp salt and 1/4 tsp pepper.
Keep warm
Place the roasted vegetables and fruit in a large bowl.
Add the arugula and vinaigrette and toss.
Sprinkle with the almonds and serve warm.
Ingredients
Directions
Preheat the oven to 450 F.
Arrange two oven racks evenly separated.
Place the beets on a sheet pan, toss with 2 tbsp olive oil, 1/2 tsp pepper and 1/2 tsp salt ans spread out in one layer.
On second sheet pan, toss the butternut squash and apples with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper and spread out in one layer.
Roast both pans of vegetables for 25 to 30 minutes , tossing occasionall, until everything is tender and lightly browned.
Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small sauté pan over medium low heat.
Add the shallots and cook for 3 minutes.
Add the garlic and cook for 30 seconds.
Over low heat whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 tsp salt and 1/4 tsp pepper.
Keep warm
Place the roasted vegetables and fruit in a large bowl.
Add the arugula and vinaigrette and toss.
Sprinkle with the almonds and serve warm.