By Chef Anne-Marie Ellis CCC
1 large beet, peeled and cut in 12 wedges
240 gram peeled and cubed (1/2") butternut squash
4 TBS Chocolate Infused Balsamic Vinegar
4 TBS Extra Virgin Olive Oil
4 TBS Sliced Hazelnuts (Filberts)
3 cups cleaned baby spinach leaves, stems removed
1 sprig fresh mint, thinly sliced
80-100 gram Goats cheese
Salt and Pepper to taste
Preheat the oven to 350F.
Toss the beets with 1 TBS Caramel Balsamic Vinegar and 1 TBS Extra Virgin Olive Oil and salt and pepper. Put on aluminum foil and wrap to seal the foil package. Do the same with the butternut squash cubes. Put the packages on a bake sheet (in case of leakage) in the oven and roast until cooked through. The squash takes about 30 minutes, the beets 45 to an hour. Let cool completely.
Mix the remaining 2 TBS Chocolate Balsamic Vinegar and 2 TBS Extra Virgin Olive Oil and season to taste to make the vinaigrette.
Toast the sliced hazelnut over medium heat in a non stick skilled while constantly stirring until you can smell the roasted nut.
Toss the spinach with the vinaigrette and arrange on a plate. Arrange the roasted beets and squash on top. Sprinkle with crumbled Goats cheese and toasted hazelnuts. Drizzle any additional vinaigrette over the salad.
Roasted Squash and Beet on Baby Spinach Salad with Goats Cheese, Chocolate Balsamic Vinaigrette and Toasted Hazelnuts