Servings: Serves 4
Ingredients 4 (2- to 3-inch) beets1/2 small butternut squash , peeled, seeded, and cut into 1-inch pieces4 Tbsp. extra-virgin olive oilSalt and freshly ground pepper1/2 pound mixed mushrooms (tough stems removed), halved or quartered2 Tbsp. mayonnaise2 Tbsp. sherry vinegar1 tsp. Dijon mustard1 small shallot , coarsely chopped2 Tbsp. canola oil1/2 pound mixed baby greens4 ounces goat cheese , crumbled1/3 cup chopped walnuts , toasted
If using a mix of beets, you can prevent colors from bleeding by roasting them in separate foil pouches; then peel and reserve separately.
Preheat oven to 400°. Wrap beets tightly in foil, and roast until tender, about 45 minutes. Remove from oven; let rest 10 minutes. Unwrap foil. Peel and cut beets into bite-size pieces; set aside.
Toss squash with 1 tablespoon olive oil and salt and pepper to taste; spread in a single layer on a foil-lined baking sheet. Roast, tossing halfway through, until tender and golden, about 30 minutes. Repeat process with mushrooms, roasting about 15 minutes. Set both aside to cool.
Meanwhile, make a vinaigrette: Put mayonnaise, vinegar, mustard, and shallot in a food processor. Pulse to combine. With the motor running, drizzle in rest of olive oil and canola oil to make a puree; season to taste with salt and pepper.
Divide vegetables among four plates. Toss greens with vinaigrette, then arrange on top; sprinkle with cheese and nuts.
Replace squash with...
- Spring: Roasted sugar snap peas, snow peas, or asparagus.
- Summer: Blanched or roasted green beans.
- Fall/winter: Sweet potatoes; also can scatter pomegranate seeds on top.
All year round: Substitute feta or ricotta salata for goat cheese.
Hudson Valley Mediterranean: The Gigi Good Food Cookbook, by Laura Pensiero. Copyright (c) 2009 by Laura Pensiero. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.