Roasted golden beet and winter squash salad with shaved parmesan and a dressing of orange and lime juice with garlic and anchovies. A January of eating salads with seasonal vegetables can help make up for your holiday indulgences. (Andrew Scrivani/The New York Times)
Roasted golden beet and squash salad (Serves 3-4)

Ingredients

For the salad:
3 medium golden beets, peeled and sliced into 1-inch-thick wedges
5 tablespoons extra-virgin olive oil, more as needed
2 tablespoons orange juice
1 1/4 teaspoons fine sea salt, more to taste
1/4 teaspoon freshly ground black pepper, more as needed
1 bay leaf, preferably fresh
3 sprigs thyme
1 bunch radishes, trimmed and halved if large
1 large delicata squash, halved, seeded and cut into 1/2-inch slices, or substitute sweet dumpling or another winter variety
1/2 cup cilantro or mint leaves
2 scallions, white and green parts, thinly sliced
1/3 cup toasted pumpkin seeds
1 medium head arugula (wild rocket), torn into bite-size pieces (3 to 4 cups)
Shaved Pecorino Toscano, manchego or Parmesan, for serving

For the dressing:

1 tablespoon orange juice
1 tablespoon lime juice
1 clove garlic, grated on a Microplane or minced
2 anchovies, minced (optional)
1/4 teaspoon kosher salt, more to taste
1/4 cup extra-virgin olive oil

Method

Heat the oven to 190 degrees. 
On a rimmed baking sheet, toss together beets, 2 tablespoons oil, orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, bay leaf and thyme. 
Cover with foil and bake for 25 minutes.
In a medium bowl, toss radishes with 1 tablespoon oil, 1/4 teaspoon salt and a pinch of pepper. 
Flip beets and scatter radishes around them. 
Raise the oven temperature to 218 degrees and roast uncovered until everything is golden and tender, 18 to 25 minutes longer, stirring once or twice.
Meanwhile, on a separate rimmed baking sheet, toss squash with remaining 2 tablespoons oil and 1/2 teaspoon salt and 1/8 teaspoon pepper. 
Roast in oven along with beets and radishes, until browned, 15 to 20 minutes, flipping the pieces halfway through.

Prepare the dressing
In a large bowl, whisk together orange juice, lime juice, garlic, anchovies and salt. Let sit for a minute, then whisk in oil.
As warm vegetables come out of the oven, toss them in the bowl with the dressing and let cool. 
Once cool, fold in cilantro, scallions and pumpkin seeds.
In a medium bowl, toss arugula with olive oil and salt to taste, then transfer to serving plate. 
Top with roasted vegetables, and cover generously with cheese.

The New York Times