Description
A festive and colorful holiday salad featuring roasted beets and butternut squash arranged in a nest-like presentation, topped with creamy burrata 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
- Pomegranate seeds for garnish
- Chopped walnuts for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed beets and butternut squash with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While vegetables roast, prepare the hot honey drizzle: In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar. Heat over low for 5 minutes, stirring occasionally, until warm and infused. Remove from heat and let cool slightly.
- Arrange a bed of fresh arugula on a serving platter. Once roasted vegetables are done, let cool for 5 minutes, then arrange them in a circular nest shape on top of the arugula.
- Place the burrata in the center of the vegetable nest. Drizzle the hot honey over the burrata and vegetables. Garnish with pomegranate seeds and chopped walnuts. Serve immediately.
Notes
You can customize the seasonings to taste.