Marinated Beets and Delicata Squash


I want to call this a side dish, but it’s almost sweet enough to be considered dessert. Notice the key word almost, because after eating this at lunch I realized 2.5 seconds later that I needed an actual dessert.

Good thing we have about a million pieces of Halloween candy leftover. We didn’t know how many trick-or-treaters to expect so we got a big bag just in case…and only seven kids ended up coming to the door. They were all super cute, so it wasn’t a total loss, but having this extra candy sitting around is really not helping with the eat-super-clean-and-lose-the-last-5-pounds-of-baby-weight plan. (OK, and neither did those two cakes I just baked…)

Off-topic but quite exciting, a new cookbook arrived today!

I’ve checked it out of the library a few times, and it’s amazing. Mike wanted it for his birthday (even though he knew it’s basically a present for me, he considers the fact that he gets to eat whatever I cook from it his present.) I can’t wait to make a bunch of the recipes! (This fantastic Sweet Potato Salad is from the book.)

Anyway, this was inspired by the 3 beets that were slowly languishing in my produce drawer, and a delicata squash I bought at the farmer’s market. I’d never tried it before, but it’s my new favorite squash. In case you’re wondering, my current hierarchy of squash is:
1. Delicata
2. Butternut
3. Kabocha
4. Acorn
5. Spaghetti

You don’t have to peel it, and it’s nice and dense and sweet.

I roasted the beets and squash until tender, then tossed in a simple dressing (which was inspred by this one from Daily Garnish). Then I let it sit in the fridge for a few hours so the vegetables could absorb the flavor.

Recipe
3 medium beets, trimmed, peeled, and cut into wedges
1 delicata squash, cut into 1″ chunks
2 tbsp olive oil
pinch salt
1 tbsp maple syrup
1 tbsp orange juice
1 tbsp balsamic vinegar
1 tsp dijon mustard
black pepper

Preheat the oven to 425.

Toss the beets and squash with oil and a pinch of salt. Arrange in a single layer on a rimmed baking sheet and roast for about half an hour, or until tender. Remove from the oven and cool for about 15 minutes.

Whisk the maple syrup, juice, vinegar, and mustard in a large bowl. Add the roasted vegetables and toss well. Add a few grinds of black pepper if you like it.

Cover and refrigerate at least 4 hours, then serve either chilled or at room temperature

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3 Responses to “Marinated Beets and Delicata Squash”


  1. 1 janet @ the taste space November 2, 2011 at 5:46 am

    The salad looks great! I’ve made a few dishes from Arabesque and I should definitely return to see what else I’d like to make. đŸ™‚

  2. 2 Julie @BananasForBourbon November 2, 2011 at 11:21 am

    How awesome is your husband? Presents for both of you! Hehe. This sounds delicious! Though I have to stick up for my number 2 squash: spaghetti! I love it over real spaghetti. That slight crispness it always has, I love it!

  3. 3 Kate November 3, 2011 at 3:13 am

    We only got 2 trick or treaters, and I ended up crying when they showed up at the door because trick or treaters are so freaking cute. And I was super short on sleep that day.


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