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Beets and Butternut Squash with Arugula
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Category |
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Salads - Soups - Sidedishes
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Sub
Category |
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None
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Ingredients |
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2 lbs. beets, peeled and cut into 1/2- inch pieces
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1/4 c. olive oil
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1 tsp. salt
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1/2 tsp. freshly ground black pepper
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1 2-pound butternut squash, peeled and cut into 1/2-inch pieces
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2 c. baby arugula leaves
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Instructions |
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In shallow roasting pan, combine beets, 2 T. oil, 1/2 tsp. salt
and 1/4 tsp. pepper. Toss to coat.
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Combine squash and same.
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Place roasting pans on separate racks and roast, uncovered,
in 425 oven, for 25-35 mins. or until veggies are tender.
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Put beets and squash in large bowl; add arugula and toss.
Serve warm or at room temp.
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Serving
Suggestions |
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Yield- 6 servings
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Originally Submitted
6/3/2013
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