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Pickle-Dressed Acorn Squash and Beets


These vegetables for the relish tray can be made one day ahead and stored in the refrigerator.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2013


  • 1 acorn squash, halved lengthwise, seeds removed, cut crosswise into 1/4-inch slices
  • 1 bunch baby beets (8 to 10), scrubbed and stems trimmed to 1 inch
  • 1/3 cup white-wine vinegar
  • 1/2 teaspoon coarse salt
  • 1/3 cup extra-virgin olive oil


  1. Fill a large pot with 1 to 2 inches water and bring to a boil. Place squash slices in a steamer basket, then place in pot. Cover and cook until squash is just cooked through, about 8 minutes. Remove with a slotted spoon and transfer to a 9-by-13-inch baking dish. Let cool completely in a single layer.

  2. Preheat oven to 425 degrees. Wrap beets in parchment-lined foil and roast until easily pierced with a knife, about 50 minutes. Let cool completely. Remove skins (keep stem ends intact, if desired.) Transfer to a shallow bowl.

  3. Whisk together vinegar and salt in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Divide vinaigrette between squash and beets and toss to coat.

Cook's Notes

Squash and beets can be made 1 day ahead and stored in refrigerator.

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