Roasting brings out the sweetness of the beets and butternut squash. Earthy and sweet, both pair well with cheese and nuts.
Preheat oven to 400°F.
On a sheet pan, lay out a large piece of foil and top with washed beets. Drizzle beets with olive oil and season with salt and pepper. Close the foil into a packet so that no air gets in. Roast in the oven for approximately one hour. Set aside and cut into bite sized dice once cooled.
On another sheet pan, add the diced butternut squash, drizzle with olive oil and season with salt and pepper. Roast approximately 20 to 25 minutes until tender. Set aside to cool.
To make the salad dressing: add dressing ingredients in a jar and shake well or whisk in a bowl.
Assemble the salad: place the greens in a large bowl or platter, add the beets, squash, almonds, and blue cheese. Drizzle with salad dressing.