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Vibrant colors and delicious flavors come together in this Roasted Beet and Butternut Squash Salad with Burrata. Topped with toasted pine nuts and a drizzle of balsamic glaze, it’s a feast for the eyes and the taste buds.

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    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:

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    * Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    * Prepare 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 for 45-50 minutes, or until the vegetables are tender and slightly browned. Flip the vegetables halfway through cooking.
    * Make dressing: While the vegetables are roasting, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl.

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    * Assemble salad: Once the vegetables are done, let them cool slightly. Arrange the roasted beets and butternut squash on a large platter. Top with the burrata cheese, arugula, toasted pine nuts, and drizzle with the dressing.
    * Serve: Garnish with additional fresh herbs if desired, and serve immediately.
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