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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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your beets and squash are cut into uniform 1-inch cubes for even roasting. Preheat your oven thoroughly. On a parchment-lined baking sheet, spread the vegetables in a single layer, ensuring they aren’t crowded to allow for proper caramelization. Roast until fork-tender with crispy edges. While roasting, toast pine nuts in a dry skillet over medium-low heat until fragrant, watching closely to prevent burning. For the glaze, simmer until it coats the back of a spoon. Let the roasted vegetables cool slightly before assembling to prevent the burrata from melting.
Serving Suggestions
This versatile salad can be adapted for any occasion. For a heartier meal, serve it over a bed of peppery arugula or with a side of crusty bread to soak up the glaze and creamy cheese. It makes an elegant starter for a dinner party or a stunning centerpiece for a vegetarian feast. Consider adding a protein like grilled chicken or chickpeas to make it more filling. Pair it with a crisp white wine, such as Sauvignon Blanc.
How-to Summary
In summary, this salad involves three key actions: roasting seasoned vegetables, reducing a sweet balsamic glaze, and assembling with creamy burrata and crunchy toppings. The magic lies in the contrast of warm, sweet vegetables with the cool, rich cheese, all brought together by the tangy glaze.
Frequently Asked Questions
Can I make any components ahead of time? Absolutely. Roast the vegetables and prepare the glaze up to 2 days in advance. Store separately in the refrigerator. Reheat the vegetables slightly before assembling.
What can I use instead of burrata? Fresh mozzarella (bocconcini), creamy goat cheese, or even a dairy-free cashew cheese would be excellent substitutes, though the texture will vary.
How do I prevent the beets from staining everything? Toss and roast the beets in a separate section of the pan or on their own sheet. You can also wear kitchen gloves when handling raw beets.
My glaze is too thin. How can I thicken it? Continue simmering over low heat. For a quicker fix, create a slurry with 1/2 teaspoon of cornstarch and a teaspoon of water, whisk it into the simmering glaze, and cook for another minute.
Is there a nut-free alternative to pine nuts? Yes, toasted pumpkin seeds (pepitas) or sunflower seeds offer a similar crunch without the nuts.
Common Mistakes to Avoid
Avoid these pitfalls for the best salad. Do not overcrowd the baking sheet, as this steams the vegetables instead of roasting them. Do not add the burrata while the vegetables are piping hot, as it will become too runny. Do not burn the balsamic glaze; keep the simmer gentle. Ensure your pine nuts are toasted for maximum flavor, and avoid using pre-shredded basil, which bruises easily—tear the leaves just before serving.
Conclusion
This Roasted Beet and Butternut Squash Salad with Burrata is a celebration of texture and flavor. It masterfully balances earthy, sweet, creamy, and tangy elements into a dish that is as visually stunning as it is delicious. Simple enough for a weeknight yet impressive for guests, this recipe is a testament to how a few quality ingredients can create an extraordinary meal. We hope it becomes a cherished addition to your culinary repertoire.