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butternut red beet medium fresh ground nutmeg kosher salt ground black pepper olive oil balsamic vinegar maple syrup farro cooked Quinoa cooked
Viewed: 43 - Published at: 8 years agoIngredients
- 2 butternut squash medium, top half only, peeled, cut into 4-inch sections
- 1 red beet medium fresh, peeled, ends trimmed
- 1 yellow beet medium fresh, peeled, ends trimmed
- 1 turnip medium, peeled, ends trimmed
- 1 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 cups farro cooked, cooled
- 2 cups quinoa cooked multi-colored, cooled
- 6 lettuce leaves iceberg
Method
- Preheat oven to 350°F.
- Attach Spiralizer attachment to KitchenAid(R) Stand Mixer. Center one squash piece on fruit and vegetable skewer; attach to Spiralizer. Attach extra fine spiralizer blade and position at end of squash. Place large bowl under blade to catch vegetables. Turn stand mixer to speed 4 and process until blade reaches end of squash. Repeat with remaining vegetables. Transfer to rimmed baking sheet and season with nutmeg, salt, and pepper.
- Bake 5 to 7 minutes or until vegetables are al dente. Cool slightly.
- Whisk Dressing ingredients until well blended. Combine farro, quinoa and Dressing; divide among lettuce leaves. Top evenly with roasted vegetables.
