Description
Roasted Beet and Butternut Squash Salad with Burrata
Ingredients
2 medium beets, peeled and diced
2 cups butternut squash, diced
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
1 ball burrata cheese
2 tbsp pine nuts, toasted
Fresh basil leaves, chopped
For the Balsamic Glaze:
1/4 cup balsamic vinegar
1 tbsp honey
Directions
Roast the veggies: Preheat oven to 400°F (200°C). Toss diced beets and butternut squash with olive oil, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
Prepare the balsamic glaze: In a small saucepan, heat balsamic vinegar and honey over medium heat. Simmer until reduced and thickened, about 5-7 minutes. Remove from heat and let cool.
Assemble the salad: Arrange roasted beets and butternut squash in a serving bowl. Place the burrata cheese in the center.
Garnish and drizzle: Sprinkle with toasted pine nuts and fresh basil. Drizzle the balsamic glaze over the salad and serve immediately.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~250 kcal per serving
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