1. Preheat your oven to 200°C.
2. Wash, peel, and dice the beet and squash into uniform cubes.
3. Toss the vegetables in a bowl with extra virgin olive oil, salt, and black pepper until evenly coated.
4. Spread the mixture out on a baking tray lined with parchment paper.
5. Roast in the oven for about 25 minutes until tender and slightly caramelized.
6. Remove from oven, let cool for 5 minutes, then serve warm as a satisfying dinner.

Summary

This adult-friendly dish pairs the earthy richness of beet with the natural sweetness of squash, enhanced by subtle seasonings for a balanced dinner.

Storing Options

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.

Potential Allergies

This recipe does not include common allergens but always check ingredient labels for processed items.

Side Effects

Beet consumption may temporarily change urine color; otherwise, it is a nutritious and light meal.