Roasted Beet and Winter Squash Salad

1 winter squash

2-3 beets

½ bunch of green kale

2 tablespoons red wine vinegar

1 teaspoon balsamic vinegar

 Salt and freshly ground pepper

1 small garlic clove, minced or put through a press

4 tablespoons extra virgin olive oil

3 tablespoons chopped walnuts

2 tablespoons parsley chopped

Preheat the oven to 425˚F.

Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4-inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl

Line another roasting pan with foil or parchment and brush with olive oil. Cut squash into 1 inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets. Remove from the heat and allow to cool

Meanwhile, bring a pot of water to a boil. Add salt to the water, and blanch the kale for 1 minute or until tender. Transfer the kale to a bowl of cold water, then drain and squeeze out the water. Chop coarsely.

Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice. Remove skins from squash when cool. Toss with half the salad dressing. In a separate bowl, toss the ingredients together and serve.