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Marinated Beets and Delicata Squash


  • 3 medium beets, trimmed, peeled, and cut into wedges
  • 1 delicata squash, cut into 1" chunks
  • 2 tbl olive oil
  • 1 tbl maple syrup
  • 1 tbl orange juice
  • 1 tbl balsamic vinegar
  • 1 tsp dijon mustard
  • salt and black pepper, to taste


1. Preheat the oven to 425°F. Toss the beets and squash with oil and sprinkle with salt. Arrange in a single layer on a rimmed baking sheet and roast for about 30 min to 1 hour, or until tender. Remove from the oven and cool for about 15 minutes.

2. Whisk the maple syrup, juice, vinegar, and mustard in a large bowl. Add the roasted vegetables and toss well. Add a few cracks of black pepper. Cover and refrigerate at least 4 hours, then serve either chilled or at room temperature.

Adapted from The Arabesque Cook Book

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