Modenese Burrata Salad
Serves 420 mins prep85 mins cook
This Modenese Fall Burrata Salad combines fresh burrata cheese with marinated beets and a mustard dressing infused with Aceto Balsamico di Modena. The earthy sweetness of beets is complemented by the creamy cheese, while spaghetti squash adds a satisfying texture. Finished with arugula and a drizzle of balsamic vinegar, this Italian specialty is perfect for Fall.
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What you need
Instructions
1: Preheat oven to 400° F. 2: Place beets face up on a sheet pan, drizzle with oil, and season with salt and pepper. Cover the sheet pan tightly with aluminum foil and roast for 1 hour until beets are fork tender. 3: Drizzle a second sheet pan with oil. Spread squash slices onto the pan, brush with oil, and season with salt and pepper. Bake for 20-25 minutes, flipping halfway. 4: While veggies roast, add Aged Balsamic Vinegar of Modena, oil, mustard, garlic, honey, salt, and pepper to a small bowl. Whisk and set aside. 5: Allow beets to cool for a few minutes, then peel the skins away and slice into wedges. Place in a bowl and add onions, thyme, salt, and pepper. Toss. 6: Use a fork to separate squash from the skins. Discard the skins. 7: Add arugula, squash, and beets to a plate with the dressing. Tear open burrata and add dollops on top, then drizzle with Aged Balsamic Vinegar of Modena.View original recipe