Preheat oven to 350˚F. Combine the olive oil and canola oil in a small bowl, and set aside.

Place the diced squash in a steaming basket over a pot of boiling water. Steam over medium-high heat for 10 minutes, until almost tender. Transfer the squash to a large sheet pan. Toss with 1 tabsplespoon of the oil blend, and season with the salt and pepper. Roast for 20-30 minutes, or until lightly browned. Set aside.

Place the beets in the steaming basket, and steam 10-12 minutes, until tender, and the skins slide off. Remove from heat and allow to cool enough to handle. Under running water, peel the skins off. Slice beets into 1 to 3/4-inch dice, place in a large mixing bowl, and set aside.

Heat the remaining oil in a skillet over medium-high heat. Sauté the red onion until golden. Add the red wine and white wine vinegar, and deglaze the pan, scraping up any browned bits from the pan. Cook an additional 5 minutes.

Add the butternut squash, sautéed red onion, and honey to the bowl of beets, and toss to combine. Fold in the slivered almonds, and serve, topped with the minced chives. Enjoy warm or at room temperature.