Roasted beet, butternut squash and apple salad

1 lb Red beets, peeled and diced (1/2 inch)

Olive oil

Salt and pepper

1 lb Butternut squash, peeled and diced (1/2 inch)

1 lb Crisp red apple, halved, cored and sliced (1/2 inch)

1 Large shallot, halved and sliced

1 tsp Minced garlic

2 tbsp Balsamic vinegar

1 tsp Grated orange zest

1 ½ tbsp Freshly squeezed orange juice

1 tbsp Liquid honey

1 ½ tsp Dijon mustard

3 oz Baby arugula (6 cups)

¼ cup Roasted, salted almonds

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.

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Roasted beet, butternut squash and apple salad