Modenese Burrata Salad

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.