Description
A festive and colorful salad featuring roasted beets and butternut squash arranged in a nest shape, topped with creamy burrata cheese and a spicy-sweet hot honey drizzle.
Ingredients
Scale
For the Crust:
- 2 medium beets, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 8 ounces burrata cheese
- 1/4 cup honey
- 1 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
- Fresh arugula for serving
- 1/4 cup toasted walnuts, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beets and butternut squash with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 25-30 minutes until tender.
- While vegetables roast, make hot honey: In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar. Heat over low until warm and slightly thinned, about 5 minutes. Remove from heat and let cool.
- Arrange a bed of arugula on a serving platter. Place roasted beets and squash in a circular nest shape on top.
- Gently place burrata in the center of the nest. Drizzle with hot honey and sprinkle with toasted walnuts. Serve immediately.
Notes
You can customize the seasonings to taste.