This is a hearty and robust warm beetrot and butternut squash salad with pesto dressing that makes a great addition to any meal.
On opening my laptop a few days ago, the first message of the day was from eat the seasons, cheerily but firmly instructing me to ‘eat BEETROOT’. Who could argue with such advice? I love their emails, they really help you to get a feel for the seasonal food of the time that leeches into your consciousness, and you know you will definitely eat BEETROOT if the chance arises.
Truth being, I never stopped eating beetroot. A few weeks ago I put out a teaser of all the vegetables I bought from Riverford Farm Shop, promising recipes in abundance which I failed to deliver. Well, now’s the time to come good on my promise – two, yes TWO recipes if not dedicated to, then at least containing that humble purple rogue – the beetroot. Say goodbye to that crystal white choppping board, and say hello to rich earthy goodness.
Warm Beetroot and Butternut Squash Salad with Pesto Dressing
1 Butternut Squash
A Handful of baby spinach leaves
1 chicory bulb
Other mild flavoured salad leaves such as Lambs lettuce
1 good handful of basil leaves
1 tbsp pine nuts, toasted in a dry pan
2 tbsp olive oil
2 tbsp grated parmesan
1 clove of garlic
1. Preheat the oven to 180 C.
2. Place the two beetroot in the middle of a roasting tray, drizzle with olive oil, sprinkle with salt and pepper and place two sprigs of rosemary or thyme on them. Roast for around 1 hour until the beetroot has softened but still remains slightly firm throughout (use a skewer to test).
3. Meanwhile chop the butternut squash (don’t peel it!) into chunks about the length of the beetroot – you’ll eventually be chopping the beetroot into wedges too, and you want them to all be a similar size. Toss in olive oil.
4. Halfway through cooking the beetroot scatter the butternut squash around them, sprinkle with salt and pepper and return to the oven for the remaining 30 minutes.
5. Once cooked (the butternut squash will be lightly browned and caramelised), remove from the oven and set aside and keep warm – the vegetables should still be warm for the salad, but not hot.
6. Make the pesto by toasting the pine nuts in a dry pan until golden brown all over, then puree in a small food processor or pestle and mortar with the garlic, olive oil, basil and parmesan. Taste the dressing and adjust any ingredients.
7. Arrange the chicory, baby spinach and leaves in a salad bowl. Add the beetroot and butternut squash, then drizzle over the dressing. If you want some additional sharpness, toss in a tablespoon of red wine vinegar. Mix together thoroughly and serve warm.
This is a great recipe that would go equally well with Roast Turkey, a vegetarian Christmas Roast, or as a hearty and robust addition to any meal. The next recipe will follow soon (ish) !
Links: Eat The Seasons, Riverford Farm Shop