Roasted Beets Salad with Gravenstein Apple Dressing

Needed for this recipe:

Sunshine Coast Olive Oil Co. Persian Lime olive oil
Sunshine Coast Olive Oil Co. Gravenstein Apple Aged White Balsamic
Flavors of the Mediterranean Tuscan Bread Dipping Spice

Ingredients:

3 beets, greens removed
1 butternut squash
1/2 Tablespoon Sunshine Coast Olive Oil Co. Persian Lime olive oil
1 teaspoon Flavors of the Mediterranean Tuscan Bread Dipping Spice
5 cups greens of your choice (I chose green leaf lettuce and radicchio)
1 teaspoon raw sunflower seeds
3 Tablespoons goat cheese OR Gorgonzola, crumbled or cubed.

Dressing Ingredients:
1/4 cup Sunshine Coast Olive Oil Co. Gravenstein Apple Aged White Balsamic
1/4 cup Tablespoon Sunshine Coast Olive Oil Co. Persian Lime olive oil
1 Tablespoon Dijon mustard
1 clove garlic, minced or grated on a zester

Heat the oven to 400. Wash the beets,  then wrap them individually in foil. Put them on a  baking sheet and bake about 60 to 90 minutes. They should be easy to pierce with a knife when done.
Cut your butternut squash in half.  Remove seeds.  Brush with 1/2 Tablespoon Persian Lime Olive Oil.  Sprinkle with Tuscan Bread Dipping Spice.  Roast approximately 20-30 minutes, until the squash is easy to pierce with a knife.
Let the squash and beets cool.  Peel them and cut them into bite-sized chunks.
Mix your Gravenstein Apple White Balsamic and Persian Lime Olive Oil dressing ingredients and toss your greens in it.  Place dressed greens on individual plates, then top with beets, squash, cheese and sunflower seeds.
Gravenstein Apple White Balsamic Recipes
Persian Lime Olive Oil Recipes
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