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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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