Roasted Beet and Butternut Squash Salad
“Arugula, feta cheese, rosemary-roasted squash and beets are just a few of the many fresh, seasonal ingredients that bring together Fogo de Chão Brazilian Steakhouse’s Beet, Feta and Roasted Squash Salad,” says Samir Da Silva, assistant general manager. “Lightly complemented with a rosemary-garlic dressing, this refreshing yet hearty combination boasts all of the desired flavor profiles that a popular salad must have.”
Beet, Feta and Roasted Squash Salad
1 medium beet
1/2 of a medium to large butternut squash
1/4 c. feta cheese crumbles
1/8 c. pumpkin seeds
2 c. arugula
3 t. olive oil, divided use
1/8 c. lime juice
1/2 garlic clove, minced
1 t. fresh rosemary, finely chopped
Salt to taste1/4 c. olive oil
Preheat oven to 350 degrees. Steam whole beet for approximately 1 hour. Peel and cut into 1-inch cubes. Place cubes in a shallow pan and bake for 20 minutes. After the cubes have cooled completely, toss them in 1 t. oil.
Do not allow oven to cool below 350 degrees. Peel and remove seeds from squash. Cut into 1-inch cubes and toss in 2 t. oil. Place cubes in a shallow pan and bake for 20-25 minutes. Allow to cool completely.
To make the dressing, whisk lime juice, garlic, rosemary and salt. Slowly incorporate oil.
Toss arugula with half of the dressing. Layer arugula, beets, and squash. Repeat as needed until all ingredients have been used. Top salad with feta crumbles and pumpkin seeds. Drizzle remaining dressing over salad. Refrigerate until chilled.
Note: Cooked beets and squash can be refrigerated overnight, prior to assembling the salad.
Samir Da Silva, Assistant General Manager
Fogo de Chão Brazilian Steakhouse
668 6th Ave., San Diego, CA 92101