Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash

Roasting a medley of vegetables is an easy way to incorporate the recommended daily amount of vegetables into your diet. Best of all, it’s very easy to do, and the results are delicious.

This vegetable medley combines red and golden beets, butternut squash, yellow sweet potato, and some red onion. These root vegetables have a high sugar content and caramelize beautifully when roasted, and their bright colors create an appealing side dish. I like to serve these vegetables with arugula or other mixed greens and garnish them with crumbled feta, goat cheese, or blue cheese. They make a delicious side dish to serve with roast meats.

You can roast these vegetables in the Convection Bake or Convection Roast mode at 375F. Roasting at too high a temperature when using Convection can cause uneven cooking; however, if your oven is very large, 400F may give better results.

Ingredients

For the vegetables

1 bunch golden beets, peeled, halved and cut into ¼” thick slices

1 bunch of red beets, peeled, halved, and cut into ¼” thick slices; keep these separate

(wearing gloves is recommended when preparing the red beets)

1 small butternut squash, peeled, halved lengthwise, seeds removed, cut into ¼” thick slices

1 medium-sized sweet potato or yam, peeled, halved lengthwise, and cut into ¼” thick slices

½ medium red onion, halved and cut into 1” cubes

2 tbsp olive oil

½ tsp mixed Italian seasoning

For the salad

½ bag arugula or spring mix salad

½ cup crumbled feta, blue, or goat cheese

For the dressing

½ cup extra virgin olive oil

2 tbsp golden balsamic or champagne vinegar

1 tsp Dijon mustard

Sea salt and freshly ground pepper to taste

Combine the ingredients in a glass measuring cup or jar and whisk vigorously to emulsify.

Serves 6

Preparation

Heat the oven in the Convection Bake or Convection Roast Mode to 375 F.

Combine all the vegetables except the red beets with most of the oil and seasoning and spread onto a large-rimmed baking sheet that allows the vegetables to sit flat on the tray. Leave some space for the red beets. 

Toss the red beets in the remaining oil and add them to the tray, keeping them separate from the other vegetables.

Slide the tray into the oven on rack position 2, counting up from the bottom. Cook for approximately 35 minutes until the vegetables are tender and have begun to caramelize.

Set the vegetables to cool slightly before combining with the salad. Combine the roasted vegetables with the greens and toss gently with the dressing. Arrange on a platter and garnish with the crumbled cheese, more sea salt and freshly ground pepper.