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Beets and Butternut Squash with Arugula Recipe

   
 

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     Beets and Butternut Squash with Arugula

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 lbs. beets, peeled and cut into 1/2- inch pieces
1/4 c. olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 2-pound butternut squash, peeled and cut into 1/2-inch pieces
2 c. baby arugula leaves
 

Instructions
In shallow roasting pan, combine beets, 2 T. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat.
Combine squash and same.
Place roasting pans on separate racks and roast, uncovered, in 425 oven, for 25-35 mins. or until veggies are tender.
Put beets and squash in large bowl; add arugula and toss. Serve warm or at room temp.
Serving Suggestions
Yield- 6 servings


Originally Submitted
6/3/2013





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