Elevate your dinner with this stunning roasted beet and squash medley. Topped with walnuts and feta, it’s the perfect blend of earthy, sweet, and savory flavors.
Honestly, when I’m looking for a side dish that looks like it took hours of prep but is actually pretty effortless, I always go for this roasted beet and squash medley. There’s something about the vibrant colors of the roasted beets and squash—the deep reds and warm oranges—that just makes a meal feel special.
I usually make this when I have friends over for dinner because it’s such a conversation starter. The earthiness of the beets, the natural sweetness of the squash, and the salty kick from the feta cheese is a combination I just can’t get enough of. Plus, the toasted walnuts add that perfect crunch. It’s simple, healthy, and looks gorgeous right out of the oven!
Ingredients
2 medium beets, peeled and thinly sliced
1 small butternut or acorn squash, peeled, seeded, and thinly sliced
1/2 cup walnuts, roughly chopped
1/3 cup feta cheese, crumbled
2 tbsp olive oil
1 tsp dried thyme or rosemary
Salt and black pepper to taste
Step-by-Step Method
Prep the Oven: Preheat your oven to 200°C.
Arrange the Veggies: In a rectangular glass baking dish, arrange the sliced beets and squash in an alternating, overlapping pattern. I usually try to keep them tight so they stand up slightly; it makes for a beautiful presentation.
Season: Drizzle the olive oil over the vegetables. Sprinkle with your dried herbs, salt, and pepper, making sure every slice gets a little love.
First Roast: Cover the dish with foil and roast for about 30 minutes, or until the vegetables start to become tender.
Finish & Topping: Remove the foil, sprinkle the crumbled feta and chopped walnuts over the top, and pop it back in the oven for another 10–15 minutes. You want the walnuts to toast slightly and the feta to get warm and just a little golden.
Serve: Let it cool for a minute and serve it right from the dish.
Cooking Tips
Uniform Slices: Try to slice your beets and squash to a similar thickness so they cook evenly. A mandoline works great for this if you have one!
Don’t skip the foil: Covering them for the first part of the cooking process ensures the vegetables steam and soften before you get that nice roasted exterior.
Texture tip: If you like your walnuts extra crunchy, you can toast them in a dry pan for 2 minutes before sprinkling them on top during the final baking stage.
Serving Suggestions
This is fantastic alongside a piece of roasted salmon or a simple grilled chicken breast. Because it’s so flavorful, it really doesn’t need much else—maybe a simple green salad on the side.
Nutrition Info (Approx. per serving)
Calories: 190 kcal
Fat: 12g
Carbohydrates: 18g
Protein: 5g
Frequently Asked Questions
1. Can I use other types of squash? Absolutely! Kabocha or even sweet potato would work perfectly in this recipe.
2. Is this dish vegetarian? Yes, it is naturally vegetarian. If you want to make it vegan, just swap the feta for a vegan cheese alternative or leave it out and add some sunflower seeds for crunch.
3. Why do I need to cover the dish with foil? Beets take a little longer to soften than squash. The foil helps trap the steam so the beets cook through without the top getting too dry.
4. Can I add other nuts? Yes, pecans or even toasted pumpkin seeds (pepitas) would be delicious additions.
5. How long will this keep in the fridge? It stays good for about 3 days in an airtight container. It’s actually great the next day, though the walnuts will lose a bit of their crunch.
Conclusion There’s something truly satisfying about a dish that’s as beautiful as it is delicious. This roasted beet and squash medley has become a go-to for me, and I hope it becomes a favorite in your home, too. It’s a wonderful way to bring color and nutrition to your dinner table without any fuss.
