Roasted Beet & Squash Salad with Cranberry Salsa from The Flying Steamshovel

by Suzanne Heron.

Squash: Melt 1/2 lb butter. Add 2 oz Triple Sec, 1/4 c (packed) brown sugar & 1/4 c maple syrup, whisk to dissolve & cook on low 5 minutes. Peel & slice thinly 3 medium squash, toss in mixture and roast 20-25 min at 350 F.

Beets: Wrap 8 trimmed medium beets in foil and roast 45 min at 450 F. Slice into wedges and marinate in 2 cups balsamic vinegar for 1 hour only. Cranberry Salsa: Combine 4 1/2 cups cranberries, 1 cup sugar, 6 chopped green onions, 3/4 cup cilantro, juice & zest of 3 lemons, 3 jalapeños, 6 tsp grated ginger & 1/2 tsp salt.

Salad: for each serving, toss 6 oz kale/ arugula blend in 1.5 oz Salsa. Plate in centre of bowl. Place 6 beet medallions and 6 slices Squash around edges. Sprinkle with 2 oz candied walnuts and 2 oz crumbled goat cheese.

The Flying Steamshovel, 2003 2nd Ave, Rossland, 250-362-7323, a part of Rossland’s history.