This burrata and roasted beet salad is a creamy, rich, decadent, powerhouse salad. It is packed full of vitamins and nutrients and embraces a wonderful array of flavors. Just remember: autumn doesn't have to mean heavier foods.Try this seasonal spin on the classic caprese salad from Chef Megan, Executive Chef and Owner of Creative Cuisine.
One container of Burrata
3 golden and/or red beets
1 medium butternut squash
3 to 4 cipollini onions
2 Tbsp vegetable oil or canola oil
2 garlic cloves
1 small package of Arugula
Preheat oven to 400°F. Peel the butternut squash, dice half of the squash, and cut the rest into thin strips. Roast the beets whole for 45 minutes to an hour. The skin will come loose from the flesh of the beet when it is cooked all the way thru. On the same sheet pan, roast the squash. Take the thin strips of squash and sautée them in oil. Cut the cipollini onions into rings and sautée them until crispy. Cool down the vegetables on a paper towel. Peel the beets and cut them into thin slices using a mandolin if you have one. If not, a sharp knife will work just fine.
Take the burrata out of the container and drain well. Pull the burrata apart into four pieces. Put beets on a plate, add Arugula on top, and top with the burrata, salt and pepper.