Recipe inspired by Martha Rose Shulman, NYT Food, adapted by Guido’s Own Dietitian, Rachel Alves

This stunning beet and citrus salad is a feast for both the eyes and the body, perfect for a holiday table.  Our French pre-cooked beets make it quick enough for a weeknight dish.

Serves 6


1 lb. kabocha or butternut squash, peeled and cut into 1/2 inch bites

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper

2 tablespoons sherry or apple cider vinegar

1 teaspoon balsamic vinegar

1/2 teaspoon Dijon mustard

2 tablespoons walnut oil

2 navel, cara cara or blood oranges or 4 clementines or mandarins, peeled and segmented over a bowl to catch juices

6 cups roughly chopped greens such as kale, arugula, spinach, chard or a combination

4 pre-cooked French beets, cut into 1/4 inch half-moons

2 tablespoons mixed chopped fresh herbs (parsley, mint, tarragon, chives)

3 tablespoons chopped, toasted walnuts

Optional: 1/4 cup crumbled feta


Preheat oven to 425°.

Line a baking sheet with parchment paper.  Toss the squash with a tablespoon of the olive oil, a pinch of salt and several grinds of pepper; lay it out on the baking sheet.  Roast the squash, shuffling with a spatula midway through cooking, until brown and tender, 20 to 30 minutes.  Remove the tray from the oven and let the squash sit until it’s cool enough to handle.

While the squash cools, make the dressing.  In a small jar with a tight-fitting lid, combine the vinegars, mustard, remaining 3 tablespoons olive oil, walnut oil, the reserved citrus juice, 1/4 teaspoon of salt and several grinds of fresh pepper.  Secure the lid and shake vigorously.  Taste and add more salt or pepper if necessary.

Place the greens on a platter and drizzle lightly with dressing.  Transfer the squash to a medium bowl and toss with just enough dressing to coat.  Scrape the squash back onto the tray and add the beets to the bowl, again adding enough dressing just to coat.  Arrange the beets, squash and citrus segments in alternating rows over the greens.  Sprinkle with the fresh herbs, walnut and crumbed feta, if using.  Finish with an additional drizzle of dressing.

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