If you are wanting something new and delicious to serve as a side dish for your holidays – you will love this recipe. This delicious roasted vegetable dish is a big crowd pleaser. The mix of mushrooms, beets, beet greens, squash and seasonings will have everyone coming back for seconds. The combination of flavors will go well with any meal including your roast turkey, roast beef or ham.
Roasted Squash & Beets with Mini Portabella Mushrooms
Directions: Trim beet green from beets. Wash and slice and set aside. Meantime bake beets on cookie sheet for about 45 – 60 minutes or until fork tender (time will vary based on size of beets). Allow beets to cool, peel and cut into large bit size pieces. And set aside. In a separate cookie dish spread out the squash and onion and bake for about 30 minutes then add your mushrooms and bake another 10 – 15 minutes or carrots are fork tender. Heat the oil in a heavy large skillet over medium heat. Add the minced garlic and sauté until pale golden, about 2 minutes. Add the beet greens to the same skillet and sauté until heated through and beginning to wilt, about 3 minutes. Mix all vegetables with the wilted beet greens and garlic, toss well and season with salt and pepper. Transfer to serving dish and serve immediately.
LOVE IT!!!! Congrats Cecelia!