Go Back
–+ servings
Close up view of a roasted squash and beet salad with grapefruit, blue cheese and pistachios

Roasted Squash and Beets Salad

The earthy flavor of roasted butternut squash and beets are combined with sweet-tangy ruby grapefruit segments in this roasted squash and beets salad. Chunks of soft, creamy blue cheese and chopped Pistachio nuts add additional texture and flavor. A simple drizzle of olive oil and balsamic vinegar is all that is needed for this refreshing salad.
5 from 3 votes
Print Pin Save
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4 Servings
Calories: 428kcal
Author: Pat Nyswonger

Ingredients

  • 1 pound medium red beets
  • ½ small butternut squash peeled and cubed
  • 2 tablespoons vegetable oil
  • 2 large Texas Ruby grapefruits
  • 4 oz. blue cheese cut into chunks
  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • Salt/pepper
  • ¼ cup chopped Pistachios

Instructions

For the Beets:

  • Preheat the oven to 400°F
  • Trim the tops of the beets, leaving stubs of 2-inches on each one but do not remove the tail.  
  • Rinse the beets under cold water scrubbing off any soil.  Dry with a paper towel and brush with oil.
  • Wrap the beets individually in foil, place on a baking sheet and roast until tender when pierced at the top of the beet, about 45-60 minutes, depending on size of beets.  
  • When beets are tender, transfer from the oven, remove the foil.  When cool enough to handle, rub the beets with a paper towel, beginning at the tail to remove the skin. Cut off and discard the top end Place the peeled beets on a plate and transfer to the refrigerator to cool.

For the Butternut Squash:

  • Place the cubes into a bowl, drizzle with 1 tablespoon of oil and scatter the cubes on a parchment-lined baking sheet. 
  • Roast the butternut cubes for 12-15 minutes until just tender.  Transfer from the oven and allow to cool.

For the Grapefruit:

  • Cut the ends from the grapefruits and slice off the peeling.  Working over a bowl to catch any juices, cut the fruit into segments.  Place the segments on a paper towel lined plate.

To Assemble the Salad:

  • Cut the chilled beets into bite-size pieces and divide between 4 chilled salad plates.  Add an equal amount of butternut squash cubes, grapefruit and orange segments to each plate.  Divide the blue cheese chunks equally to the salads. 
  • Drizzle olive oil and balsamic vinegar over each serving, add fresh grindings of salt and pepper.  Top each serving with a tablespoon of chopped pistachio nuts.  

Notes

  • The beets and butternut squash can be roasted in advance and refrigerated.
  • Do not remove the skins of the beets under running water as it dilutes the flavor of the beets. The skin wipes off easily with a dry paper towel.
  • Roast the butternut cubes only until they are barely tender. Mine were perfect at 12 minutes.
  • To get neat segments of grapefruit, slice each segment on both sides of the membrane.
  • Set the grapefruit segments on a paper towel-lined plate and blot them with another paper towel to remove excess moisture.

Nutrition

Serving: 1 | Calories: 428kcal | Carbohydrates: 27g | Protein: 11g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 23g | Cholesterol: 21mg | Sodium: 598mg | Fiber: 5g | Sugar: 17g