Roasted Beet and Squash Salad

Roasted Beet and Squash Salad
For the Salad
  1. 4 medium sized beets, roasted and peeled
  2. 1 teaspoon olive oil
  3. 6-8 pattypans* or 1 yellow or green summer squash, chopped into bite-sized pieces
  4. 4 green onions, root end removed and white and pale green ends thinly sliced
  5. Sea salt and black pepper
  6. 1 tablespoon pumpkin seeds
  7. Large handful of salad greens
  8. 1/2 cup (125ml) ricotta cheese
For the vinaigrette
  1. 1/4 cup (60ml) olive oil
  2. 2 tablespoons red wine vinegar
  3. 1 teaspoon maple syrup
  4. 1 teaspoon dijon mustard
  5. Sea salt and pepper to taste
  1. Quarter the beets and set aside. Pour olive oil into a saucepan over medium-high heat. Add chopped pattypans and green onions. Leave to brown, stirring every so often. Add a sprinkling of sea salt and pepper.
  2. To make the vinaigrette, combine olive oil, vinegar, maple syrup, dijon, salt and pepper. Whisk well.
  3. When ready to serve, place beets on a serving platter. Add pattypans, green onions, then drizzle with vinaigrette. (Any extra vinaigrette can be stored in a jar in the refrigerator for up to 1 week). Top with pumpkin seeds and salad greens. Serve with a spoonful of fresh ricotta, topped with sea salt and pepper, on the side.
  1. Serves 2 as a main dish.
  2. *Pattypans are small, scalloped-edged summer squash. Substitute summer squash or zucchini, green beans, peas, or sugar snap peas.