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Fall Squash and Beet Salad



· Beets, roasted, cubed

· Butternut squash, cubed and roasted

· 12 oz leafy greens (we like an arugula mix)

· 1 oz olive oil

· 1 oz lemon juice

· Salt & pepper to taste

Gently toss the Arugula mix with the olive oil, lemon juice, salt and pepper. Place on individual plates. Top each amount of lettuce mix with equal servings of beets and squash. Drizzle with Savoure Kitchen Tahini Ginger Dressing. Top with Savoure Kitchen Almond Flax Crunch Mix. Enjoy!

You could also add some roasted radishes or other seasonal root vegetables.

Roast the beets.

Set oven to 400˚ . Cut off the leafy tops close to the tops of the beet, leaving yourself enough to grip. Scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually.

Place the wrapped beets on a rimmed baking sheet to catch drips in case the beet juices leak. Roast for 50- 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets.

Set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Cut into bite size pieces.

Roast the squash.

Set oven to 400˚ . Peel and cube into bite size pieces. Arrange on baking sheet in single layer. Season with olive oil, salt and pepper to taste. Toss to mix. Roast for 25 to 30 minutes, turning once halfway through. Let cool to room temperature.

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