Warm beet and butternut salad from Roots of Flavor

12:35 PM, Oct 9, 2012   |    comments
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GOLDEN VALLEY, Minn. -- Chef Joan Donatelle joined KARE in the kitchen Saturday morning to share a special recipe.

Chef Donatelle will be teaching us about roasting root vegetables, just as she does in the class Roots of Flavor offered at the Learning Center every Saturday.

The class is offered from 9 a.m. to 11 a.m. every Saturday. Cost is $35 for members and $45 for non-members. To sign-up for Saturdays in the Kitchen: Roots of Flavor please call 952-443-1422.

Chef's warm beet and butternut salad recipe:


  • 2 T. butter
  • 1 T. sugar
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cinnamon
  • 1/4 tsp. paprika
  • 1/4 tsp. cayenne
  • 1/2 c. raw green (hulled) pumpkin seeds (pepitas)
  • 3 T. pomegranate molasses or honey
  • 1/3 c. apple cider vinegar
  • 1 T. minced shallot
  • 1/3 c. extra-virgin olive oil, plus 2 T.
  • 1 small butternut squash (about 2 lb), peeled, seeded and sliced or cut into chunks
  • 2 medium beets (variety of colors), roasted, peeled and chopped
  • 6 slices of bacon, cooked crisp and crumbled or chopped
  • 1 (6-oz) piece Parmigiano-Reggiano
  • 1 pkg. (8 oz) arugula
  • 1 pkg. watercress
  • Sea salt and pepper

Preheat oven to 425°F.  

For candied pumpkin seeds:  Melt butter in a heavy saucepan over medium heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt.  Cook, until caramelized, about 1-2 minutes. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps.

Dressing:  Whisk together 2 T. pomegranate molasses, vinegar and shallot. In a steady stream, whisk in 1/3 c. extra virgin olive oil, 1/4 teaspoon salt and pepper to taste.

To roast squash:  In small bowl, whisk together 1 T. pomegranate molasses and 1 T. olive oil.  Toss squash with molasses mixture and sprinkle with sea salt and pepper; place in a shallow baking pan. Roast in middle of oven until just tender, about 20 minutes. Remove from oven; cover with foil to keep warm, if desired.

To roast beets:  Brush whole beet with olive oil and wrap in foil.  Bake for 45-55 minutes or until a knife can easily be inserted into the flesh of the beets.  Remove from oven and allow to cool; remove foil and peel with a paring knife.

Shave strips of cheese with a vegetable peeler.

Toss arugula and watercress in a large bowl with about half of the vinaigrette to lightly coat. Place greens on a serving platter; top with squash-beet mixture.  Sprinkle with candied pumpkin seeds and bacon; top with parmesan shavings, then drizzle with remaining vinaigrette.

Serves 6-8.

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