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Ingredients

Salad

Dressing

Directions

  • Heat oven to 400°.

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Salad

  • Trim beets, then rinse, dry and wrap each beet in aluminum foil. Place on one side of a jelly roll or roasting pan. Place butternut squash on other side of pan, drizzle with oil and toss to coat.

  • Bake at 400° for 20 minutes, until squash is fork-tender. Remove pan from oven and transfer squash to a medium bowl to cool. Return beets to oven and roast at 400° for 30 to 40 minutes, until center of beets can be pierced with a fork. Let cool on pan 30 minutes, until cool enough to handle.

  • Place arugula in a large serving bowl and toss with cilantro and squash.

Dressing

  • In a small bowl, whisk all ingredients until combined.

  • When beets are cool, put on gloves and unwrap golden beets. You will be able to slide peels off them. Cut beets into 1- to 1 1/2-inch cubes and scatter over greens. Repeat with red beets; scatter over salad. Whisk dressing, drizzle over salad and toss. Scatter pomegranate seeds on top.

Tips

Reprinted from The New Passover Menu by Paula Shoyer, Stearling Epicure

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