Beautify your evening banquet with this butternut and beet bowl (with quinoa, but that would ruin the alliteration we had going there). It looks great, but it tastes even better; sweet beets and butternut are coated by a tangy vinaigrette of garlic and vinegar, with creamy goat cheese and crunchy pecans topping this delightfully delicious dinner. Alliteration, where would meal descriptions be without you?
Stem kale and coarsely chop.
Trim ends off beet, peel, and cut into ¾" dice. Beets can stain; be sure to wash hands and cutting board after preparing.
In a mixing bowl, make vinaigrette by combining vinegar, garlic (to taste), 2 tsp. olive oil, and a pinch of salt and pepper.
Roast the Vegetables
Place beet on prepared baking sheet and toss with ½ Tbsp. olive oil and a pinch of salt and pepper. Spread into a single layer on one side and roast 10 minutes.
After beet has roasted, carefully place butternut squash on empty half of baking sheet. Toss with ½ Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread butternut squash into a single layer on its side and roast until vegetables are tender, 20-25 minutes.
While vegetables roast, cook quinoa.
Cook the Quinoa
Bring a medium pot with quinoa, 1½ cup water, and vegetable base to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and set aside.
While quinoa cooks, candy pecans.
Candy the Pecans
Place a medium non-stick pan over medium heat. Add 2 Tbsp. water and sugar to hot pan. Cook until dissolved, 30-60 seconds.
Add pecans and stir constantly until sugar glazes nuts, 2-4 minutes.
Immediately remove to a plate.
Wipe pan clean and reserve.
Cook Kale and Finish Dish
Return pan used candy nuts to medium-high heat and add 1 tsp. olive oil. Add kale and a pinch of salt and pepper to hot pan. Stir occasionally until wilted, 2-3 minutes.
Add quinoa to pan and toss until combined, 1 minute.
Plate dish as pictured on front of card, garnishing with pecans and goat cheese, and drizzling vinaigrette over entire bowl. Bon appétit!