Vegetable Trio with Orange-Thyme Dressing

Ingredients

3 medium beets, greens removed
1 lb. carrots, peeled, cut into 2-inch lengths
1 2-lb. acorn squash (or any other winter squash)
cut into 1-inch pieces
1 clove garlic, minced
4 tsp olive oil
1 tsp thyme leaves plus sprigs
3/4 tsp kosher salt
1/4 tsp ground black pepper
Zest and juice of 1 orange
2 to 4 Tbsp white wine vinegar

Directions

1. Heat oven to 375 degrees. Wrap beets in a double layer of aluminum foil, seal and then bake until soft, about 75 minutes.

2. In a bowl toss together carrots, squash, garlic, 2 Tbsp. olive oil, several thyme sprigs, 1/2 tsp. salt and 1/4 ground pepper. Transfer to a rimmed baking sheet. Toast alongside the beets until just tender and golden, 35 to 40 minutes. Peel skin from cooked beets by rubbing with a paper towel, then cut beets into 1-inch pieces. Set aside.

3. Measure orange juice, then add enough vinegar to equal 2/3 cup. Whisk together juice, vinegar and 1/4 tsp. salt and drizzle in 2 Tbsp. olive oil, whisking constantly. Add thyme leaves and zest. Place vegetables on a serving dish and add orange vinaigrette. Garnish with thyme. Makes 6 to 8 servings.