Roasted Beet and Winter Squash Salad with Walnuts

cooking.nytimes.com

Christian

2 pounds kabocha or butternut squash

1 bunch beets, with greens

2 tablespoons red wine or sherry 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

2 tablespoons walnut oil

3 tablespoons chopped walnuts (about 1 ½ ounces)

2 tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives

Directions at cooking.nytimes.com

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