AUTUMN SALAD

Autumn Salad Recipe of Roasted Red Beets, Butternut Squash & Roast Brussels Sprouts

 

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Author: Florentina

Recipe type: Sides

Cuisine: Italian

Serves: 6

Ingredients

• 1 medium butternut squash
• 1 lb brussels sprouts
• 2 c black rice
• 3.5 c water
• 1 bay leaf
• 2 strips orange peel
• the zest from 1 orange
• 3 tbsp olive oil
• 4 tbsp blood orange olive oil
• 2 tsp lemon juice
• 2 tsp sea salt + more to taste
• 2 large red beets
• 3 sprigs basil
• edible flowers for garnish

Instructions

1. Preheat your oven to 400”F with a large cast iron skillet on the bottom rack.
2. Rinse and scrub the beets well and wrap them loosely in aluminum foil, making sure to leave a little opening for the steam to escape. Place them in the preheated oven for 1 hour until softened.
3. When cool enough to handle peel the skin off of the beets and cut them into small squares. Set aside until ready to use.
4. Peel the butternut squash and discard the seeds. Cut in into small cubes and transfer it to a large baking sheet. Drizzle with a lug of olive oil and a pinch of sea salt. Spread them on the baking sheets preferably without touching each other. Roast them in the preheated oven for about 35 to 45 minutes until soften and starts to caramelize around the edges.
5. Meanwhile rinse and dry the brussels sprouts and trim the ends. Half them lengthwise and transfer to a bowl. Drizzle them with a lug of olive oil and a good pinch of sea salt. Toss to coat and carefully transfer them to the preheated cast iron skillet in the oven. Do your best to have them cut side down for a nice golden brown sear. After about 15 minutes in the oven give them a gentle toss so they brown all over. Cook another 10 to 15 minutes until done to your liking.
6. Meanwhile combine the black rice, water , lemon peel and bay leaf in a pot. Bring to a simmer and cover with a tight lid. Cook for 30 minutes until all water has been absorbed. Remove from heat and allow it to sit covered for 10 minutes.
7. Transfer the rice to a mixing bowl and discard the bay and orange peel. Drizzle with a lug of the blood orange olive oil. and fluff with a fork. Transfer to a serving tray and top with the roasted butternut squash cubes, roasted red beets and brussels sprouts.
8. In a small jar combine 3 tbsp of blood orange olive oil and the lemon juice and a pinch of sea salt. Shake to combine,taste and adjust seasonings until you are happy.
9. Drizzle the blood orange vinaigrette all over the top of the butternut squash, beets and brussels sprouts autumn salad.
10. Garnish with the fresh basil, edible flowers and fresh basil and serve warm!