Author Notes
This is the recipe I made that won the first challenge when I was on the Next Food Network Star season 3. It was a potluck theme and I had to make a vegetarian side dish.You can use spinach or arugula if you don't have beet greens. I like using leftover beet greens-they're delicious(and nutritious!) and usually no one knows what to do with them. —colombedujour
Ingredients
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1 1/2 pounds
Butternut Squash(peeled and cut into 1 inch pieces)
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1 bunch
beet greens, washed
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3 tablespoons
Olive Oil
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1/3 cup
walnuts, toasted
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1/3 cup
Goat Cheese
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1/4 cup
mint, finely chopped
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1/4 teaspoon
cayenne pepper
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1/4 teaspoon
ground cinammon
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1 teaspoon
sea salt
Directions
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Preheat oven at 400
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On a parchment lined baking sheet, drizzle the squash pieces with 2 Tablespoons olive oil and add the cinnamon, cayenne and sea salt, toss to evenly coat and roast for 45-50 minutes.
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Cut the leaves of the beet greens off of the stalks. Chiffonade leaves, rolling three at a time and then making thin slices on a diagonal.
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When the squash is cooked through, remove from oven and mix in the beet greens right on the baking sheet. If needed, add the T olive oil.
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Then add the mint, goat cheese and walnuts. Serve immediately and enjoy!
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