Roasted Beet Salad with Gravenstein Apple Balsamic

Salad Ingredients:

• 3 beets, greens removed
• 1 butternut squash
• 1/2 Tablespoon Persian Lime Olive Oil or any unflavored UP EVOO
• 5 cups of greens (your choice)
• 1 teaspoon raw sunflower seeds
• 3 Tablespoons goat cheese OR Gorgonzola, crumbled or cubed

Dressing Ingredients:

• 1/4 cup Gravenstein Apple White Balsamic 
• 1/4 cup Tablespoon Persian Lime Olive Oil or any unflavored UP EVOO
• 1 Tablespoon Dijon mustard
• 1 clove garlic, minced or grated on a zester

1. Heat the oven to 400.
2. Wash the beets, then wrap them individually in foil. Put them on a baking sheet and bake about 60 to 90 minutes. They should be easy to pierce with a knife when done.
3. Cut your butternut squash in half and remove seeds.  Brush with 1/2 Tablespoon olive oil.  Roast approximately 20-30 minutes, until the squash is easy to pierce with a knife.
4. Let the squash and beets cool.  Peel them and cut them into bite-sized chunks.
5. Mix your Gravenstein Apple Balsamic and olive oil dressing ingredients and toss your greens in it.  Place dressed greens on individual plates, then top with beets, squash, cheese and sunflower seeds.