roasted acorn squash and chioggia beets

A Chioggia beet  (originating from the Italian town of Chioggia, near Venice) resembles any other variety of red beet, until you peel it and cut it open. The inside of a raw Chioggia beet is red and white striped.  When cooked, the stripes fade, but the iron, potassium, fiber and calcium are more easily absorbed.  It takes longer to roast a beet than to boil it, so I generally I don’t roast beets (or any vegetables) for breakfast. But — there is always a but — on cold January Sunday mornings when breakfast sometimes becomes brunch, I am more inclined to do it, as I did today. The result is a sweet, satisfying winter dish.

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serves 4

INgredients

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1 bunch Chioggia beets (about 6 beets)

1 half acorn squash

a few sprigs rosemary

1 Tablespoon EVOO (Extra Virgin Olive Oil)

pinch sea salt

Process  Preheat the oven to 350°F. Peel the beets and rinse them.

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Halve each one lengthwise

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and then cut each half into quarters.

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Remove the seeds from the center of the squash.

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Remove the thick tough stem and then cut the squash into about 6 slim wedges and set aside.

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 Arrange the squash and beets in a baking pan.  Separate the rosemary leaves from the stem and scatter the leaves over the squash and beets.

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Drizzle with the olive oil. Sprinkle with sea salt.  Bake at 350°F for about 45 minutes, or until a fork easily penetrates the beets  (the squash will soften before the beets).  Remove from the oven and arrange on individual plates.

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©Nancy Wolfson-Moche 2014