We tried this NYT recipe as Thanksgiving side: https://cooking.nytimes.com/recipes/12900-roasted-beet-and-winter-squash-salad-with-walnuts
Our modifications: first, instead of baking the beets in a water bath, we oven-roasted them for 40-45 mins (instructions here: http://piglettedc.tumblr.com/post/114546344936/roasted-beets-this-is-one-of-my-favorite ) Second, instead of making the recipe’s vinaigrette, we whisked together 1 Tbsp apple cider vinegar, the juice of one medium lemon (about ¼ cup, or 4 Tbsp), 2 tsp sugar, 2 tsp Dijon mustard (we like Maille), ½ tsp salt, ¼ tsp black pepper, and 2 minced garlic cloves. We next whisked in 3 Tbsp olive oil before tossing the half the vinaigrette with the beets and with the butternut squash, respectively (see Note below). We garnished with 2 Tbsp total minced fresh herbs (spearmint, parsley, and chives) and lightly toasted walnuts (not pictured). (Nov. 2018)
Note: The next time, we may split up the dressing into thirds so that the beet greens also can benefit from the dressing. Instead, this time the beets were parboiled in salt water but otherwise unseasoned.
Cooking Adventures 