Roasted Winter Veggie Salad

As you can imagine, we belong to a food group!  We challenge ourselves to new recipes and foods (not too many foods we have not tried but...)  But as part of our December celebration we were asked to bring a winter vegetable salad.  Yippie!!!  I have root veggies in the garden still so all I had to do was find some beets.  After a bit of research, I came up with the following salad.  Sorry, no color this time we were a bit shy on taking pictures this meal, but boy did this get the reviews.  


Roasted Winter Veggie Salad
1 butternut squash
4 beets
4 to 6 carrots
Extra virgin olive oil
Aged balsamic
1 teaspoon Hometown Blend
Feta or Gorgonzola
For the Fancy plating (optional):
1/4 cup Mascaropone 
1 ½ teaspoons Horseradish


Preheat the oven to 350, scrub the beets and carrots leaving them whole. Peel the squash and cut into 3/4 inch pieces.  Line 2 or 3 pans with aluminum foil.  Separately toss the beets, Roasted Winter Veggie Salad
1 butternut squash
4 beets
4 to 6 carrots
Extra virgin olive oil
Aged balsamic
Hometown Blend
Feta or Gorgonzola
For the Fancy plating (optional):
1/4 cup Mascaropone 
1 ½ teaspoons Horseradish


Preheat the oven to 350, scrub the beets and carrots leaving them whole. Peel the squash and cut into 3/4 inch pieces.  Line 2 or 3 pans with aluminum foil.  Separately toss the beets, carrots and butternut squash in 2 tablespoons each of the olive oil.  The beets take the longest at the 60 minute mark, the carrots and squash 30, all until fork tender.  


Remove and let them cool.  Peal the skin off the beets and cut into 8 or 10 wedges for a pretty plate or into ½ in pieces for a large bowl presentation.  Cut the carrots into bit sizes.  For the plating, mix the Mascaropone and horseradish and place a tablespoon full on the plate and drag thru, lay 6 pieces of beet in a clockwise fashion then top with the squash and carrot pieces.  Top with a generous amount of Feta or Gorgonzola and drizzle with an aged balsamic.  For a large bowl skip the horseradish and Mascaropone and layer beets, squash and then carrots.  Top with the Feta cheese and drizzle with the aged balsamic to taste.  carrots and butternut squash in 2 tablespoons each of the olive oil.  The beets take the longest at the 60 minute mark, the carrots and squash 30, all until fork tender.  


Remove and let them cool.  Peal the skin off the beets and cut into 8 or 10 wedges for a pretty plate or into ½ in pieces for a large bowl presentation.  Cut the carrots into bit sizes.  For the plating, mix the Mascaropone and horseradish and place a tablespoon full on the plate and drag thru, lay 6 pieces of beet in a clockwise fashion then top with the squash and carrot pieces.  Top with a generous amount of Feta or Gorgonzola and drizzle with an aged balsamic.  For a large bowl skip the horseradish and Mascaropone and layer beets, squash and then carrots.  Top with the Feta cheese and drizzle with the aged balsamic to taste.