This wonderful salad sparkles like jewels with the combination of golden and red beets, parsnips, and cubed butternut squash. The roasted vegetables are tossed in a mild flavor golden Balsamic vinaigrette and served over baby mixed greens. These vegetables are delicious served warm or at room temperature, so this dish is a great choice for a buffet.

Vegetables roasted in convection have great flavor and texture because the circulating convection heat prevents them from drying out.  I find 375 F/190 C ideal for roasting vegetables in most ovens; however, a slightly higher temperature of 400 F/ 200 C may be necessary when roasting in larger cavity range ovens.

When choosing the vegetables, look for beets that are approximately the same size so they will have a uniform shape and size when cut. A butternut squash with a long, narrow profile is also easier to cut into uniform chunks. I used baby parsnips to add a contrast in color and a different shape. For the greens, I used a bag of Power Greens and some thinly sliced shallots. 

To avoid the red beets' color bleeding into the other vegetables, first toss the golden beets, butternut squash, and parsnips in a bowl with a little oil and spread onto the rimmed baking sheet, leaving some space to add the red beets. Then, toss the red beets separately and add them to that section of the pan.

INGREDIENTS

For the vegetables

3 medium red beets, trimmed, peeled and cut into ½" chunks

3 medium golden beets, trimmed, peeled and cut into ½" chunks

1 small butternut squash, peeled, seeds removed, cut into ½" chunks

2 large parsnip, thick part cut into ½" chunks, long thin part left whole OR

5 baby parsnips left whole (can be halved lengthwise if needed) 

½ tsp mixed Italian seasoning

Olive oil

1 5 oz bag of baby power greens

Goat cheese (optional but delicious)

For the dressing

½  cup fruity olive oil

2 tbsp golden Balsamic vinegar

1 tbsp pure maple syrup

Sea salt and freshly ground pepper to taste

PREPARATION

Heat the oven in the Convection Roast or Convection Bake mode to 375 F/190 C.

Prepare the vegetables as directed. Coat lightly with olive oil and season with mixed Italian seasoning, a pinch of kosher salt, and freshly ground pepper. Spread onto a rimmed baking sheet, keeping the red beets to one side.

Place in the oven and cook for 25 - 30  minutes until tender and slightly crisp on the edges.

Remove the pan from the oven and set aside to cool. Meanwhile, prepare the dressing by whisking together all the ingredients. Transfer the vegetables to a large mixing bowl and add half of the dressing.  Fold in gently to combine, taste, and add more as needed.  Gently fold in the greens, and then arrange the salad on a platter.

Top with thinly sliced shallots and crumbles of fresh goat cheese.

Serves 6