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?
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
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!
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