Fogo de Chao's roasted beet and butternut squash salad

Fogo de Chao's roasted beet and butternut squash salad

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ATLANTA -

Head Gaucho Chef Rudimar Bonfada and John Spink of Fogo de Chao stopped by Good Day Atlanta on Thursday to show how to make roasted beat and butter nut squash salads.

For more information on how to get the original prepared by master chefs, visit fogodechao.com or call 404-266-9988.

Here are the recipe:

 

Roasted Beet & Butternut Squash Salad

Serves six
Ingredients:
1 medium beet
1/2 of a medium to large butternut squash
1/4 cup feta cheese crumbles  
1/8 cup pumpkin seeds
2 cups arugula
3 teaspoons olive oil, divided
Dressing:
1/8 cup lime juice
1/2 minced garlic clove
1 teaspoon finely chopped fresh rosemary
1/4 cup olive oil
Salt to taste

Directions:
Beets
•    Steam whole beet for approximately 1 hour
•    Peel and cut beet into 1" cubes
•    Preheat oven to 350 degrees
•    In a shallow pan, bake in oven at 350 degrees for 20 minutes
•    Allow to cool completely, toss in 1 tsp. olive oil
Squash
•    Peel and remove seeds
•    Cut into 1" cubes, toss in 2 tsp. olive oil
•    Keep oven preheated to 350 degrees
•    In a shallow pan, bake in oven at 350 degrees for 20-25 minutes
•    Allow to cool completely
Dressing:
•    Whisk lime juice, minced garlic, chopped rosemary and salt. Slowly incorporate olive oil.
For the Salad:
•    Toss arugula with half of the dressing
•    Layer arugula, beets, and squash. Repeat as needed until all ingredients have been used
•    Top salad with feta cheese and pumpkin seeds
•    Drizzle remaining dressing over salad
•    Refrigerate until chilled
Note:
Cooked beets and squash can be refrigerated overnight, prior to assembling the salad.

Serve and enjoy!

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