• 19 Ratings

Serve these briny, crunchy vegetables as part of a relish tray -- they're just the thing for balancing out a rich Thanksgiving meal.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Reviews

19 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1