Roasted Beetroot, Squash and Goats Cheese Salad aka the Shoulder Season Salad.

The other day I popped out to meet a friend for a playdate with our toddlers and on my way went past a really yummy looking vegetable stall. I couldn't help but slow my pace, point to the figs with the Tot and start adding things to a basket. It was a cold and damp day but I wasn't feeling soup. I wanted lots of vegetables but without the boiling. I wanted colour. I wanted flavour. 

I came home with a portion of squash. I'm not sure the exact variety but it had a creamy green skin and bright orange flesh. It looked great next to the purple and golden beetroot that I also brought home that day. I pondered and rummaged in my fridge, googled around and decided to sort of throw it all together and see what happened. 

What happened was delicious. 

Here's some rough notes for how I accidentally made the best 'Shoulder Season' salad I've ever made:

- Take equal volumes of various beetroots and squash- just go with whatever you find and look fr fun colours to put on your plate. Cube and skin them. 

- Cut some red onions into wedges and put all the chopped veg into a large roasting dish, big enough not to overcrowd them. Toss in about 2 tbsp oil (I used coldpressed olive), season and pop in the oven on 225c for about 35 mins. 

- Meanwhile steam some green beans. I think rocket or spinach would be wonderful here too. 

- During last 10 minutes of the roasting, drizzle 2 tbsp Balsamic Vinegar over the beets, onions and squash and shake it well before popping it back in. 

- Chop about half a cups worth of walnuts and crumble a block of goats cheese. 

- Remove roasted veg from oven and toss in the beans and walnuts. Sprinkle over the cheese. 

I'd also seriously think about a maple and balsamic vinaigrette next time like this one I found- it looks delicious. 

Enjoy!