How to Create a Delicious Roasted Vegetable salad with Burrata
Ingredients
For the roasted vegetables:
2 medium beets, peeled and quartered
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
For the dressing:
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Other ingredients:
1 (8-ounce) ball of burrata cheese
1/4 cup toasted pine nuts
1/4 cup fresh arugula
Optional: additional fresh herbs like basil or mint for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, toss the beets and butternut squash with olive oil, oregano, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
- Roast: Roast the vegetables for 45-50 minutes, flipping them halfway through, until they are tender and slightly browned.
- Make the dressing: While the vegetables are roasting, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl.
- Assemble the salad: Let the roasted vegetables cool slightly. Arrange them on a large platter. Top with burrata cheese, arugula, toasted pine nuts, and drizzle with the dressing.
- Serve: Garnish with fresh herbs if desired, and serve immediately.
This flavorful roasted vegetable salad is perfect for the holiday season or any special occasion!
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Enjoy.