Adapted from Gwyneth Paltrow’s It’s All Good.

  • 2 large beets, peeled and cut into 1/2-inch cubes
  • 1/2 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 2 large shallots, peeled and sliced
  • Extra virgin olive oil
  • Coarse sea salt
  • Baby arugula
  • 1/2 cup toasted pumpkin seeds

Apple Cider Vinaigrette

  • 2 tablespoons Dijon mustard
  • 3 tablespoons apple cider vinegar
  • 1 – 2 tablespoons good-quality maple syrup
  • 1/2 cup olive oil
  • Coarse sea salt
  • Freshly ground pepper

For the salad: Preheat oven to 425F.  Combine the beets, squash, and shallots in a roasting pan and drizzle them with olive oil.  Sprinkle a generous pinch of salt and roast, stirring now and then, until cooked through and nicely caramelized, about 35 minutes.

For the vinaigrette: Whisk together the mustard, vinegar, and maple syrup in a mixing bowl.  Add the oil slowly then season with salt and pepper.