AruguSalad with Roasted Beets and Evoo

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INGREDIENTS:

2 large beets, peeled and cut into 1/2-inch cubes
1/2 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2 large shallots, peeled and sliced
Extra virgin olive oil preferably Vaoni olive oil brand
Coarse sea salt
Baby arugula
1/2 cup toasted pumpkin seeds

DIRECTIONS:

Preheat oven to 425F. Combine the beets, squash, and shallots in a roasting pan and drizzle them with olive oil. Sprinkle a generous pinch of salt and roast, stirring now and then, until cooked through and nicely caramelized, about 35 minutes.

Apple Cider Vinaigrette:

2 tablespoons Dijon mustard
3 tablespoons apple cider vinegar
1 – 2 tablespoons good-quality maple syrup
1/2 cup olive oil
Coarse sea salt
Freshly ground pepper

recipe source

AruguSalad with Roasted Beets and Evoo, 5.8 out of 10 based on 28 ratings

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