Butternut beet kale salad

Name: Butternut beet kale salad
Yield: 4 side/ 2 main
Cuisine: American
Ingredients: 1 red beet peeled and cubed; 1 golden beet peeled and cubed; 1/2 butternut squash peeled, seeded and cubed; 1/4 medium red onion thin sliced; Small bunch dandelion greens chopped; I bunch Dinosaur kale stemmed and chopped; Carrot green tops finely chopped; 2 tbs Olive oil; 1 clove garlic minced; 1 tbsApple cider vinegar; Honey (optiona)l; Salt and pepper to taste; Hemp seed hearts; Pumpkin, sunflower or walnuts to top

Cynarra Christine @cook_28689086

Butternut beet kale salad

Cynarra Christine @cook_28689086

Saved

Ingredients

4 side/ 2 main

1red beet peeled and cubed
1golden beet peeled and cubed
1/2butternut squash peeled, seeded and cubed
1/4medium red onion thin sliced
Small bunch dandelion greens chopped
I bunch Dinosaur kale stemmed and chopped
Carrot green tops finely chopped
2 tbsOlive oil
1 clovegarlic minced
1tbsApple cider vinegar
Honey (optiona)l
Salt and pepper to taste
Hemp seed hearts
Pumpkin, sunflower or walnuts to top

Saved

Steps

1

Heat oven to 400 degrees place beets in one shallow roasting pan in single layer and butternut squash in another single layer. Coat with one tbs of oil season with salt and pepper. Roast until fork is easily inserted about 25 min for beets and 35 min for squash
2

Combine the greens and onion and combine
3

Mix together vinegar, remaining olive oil clove of garlic and honey fun option if you want more depth of flavor is to put a garlic clove in to roast with the beets let cool then chop and add to mix.
4

Toss vinaigrette in veggies top with the beets and squash garnish with hemp hearts and nuts and eat!!!