With all the hearty root vegetables, it screams fall to me! Quick and easy recipe that my family loves.
On a roasting pan:
3-4 red beets, peeled and chopped
1 butternut squash, cut in 4ths, then remove seeds, then peel and chop to 1″ish pieces
1 lb brussel sprouts, stem cut off and quartered
Sprinkle lightly with olive oil, salt and pepper
Roast at 350 degrees for 60 to 90 minutes, or until veggies are tender.
While the veggies are roasting, cook 2 cups of quinoa in 4 cups of water for 12-15 minutes.
Save those tops of the beets!! Saute those greens with kale, salt and pepper.
When everything is cooked, mix it all together in a large bowl. Chop 1 cup of Walnuts and mix in. Enjoy the fall bounty!