When cookie cutter is not only for cookies. This Roasted Golden Beets and Burrata salad is easy and delicious. Not much of a recipe, using only a few simple ingredients make this salad perfect fall side dish! 🎃🎃🎃 Recipe 4 servings 3-4 golden beets 8 oz or 2 burrata rounds A handful if arugula 3 tbsp olive oil 1 tbsp aged balsamic vinegar 1 tbsp pepitas Salt and black pepper to taste Instructions Preheat the oven to 400°F. Place beets on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt. Wrap the beets in the foil and roast for 1 hour or until soft and fork-tender. Remove the beets from the oven and let it cool. When cool to the touch remove the skin. Slice beets in slices and use a pumpkin cookie cutter to cut the shape. Spread arugula in a platter. Arrange the beets. Spread the burrata cheese over the beets. Season with sea salt and black pepper. Sprinkle some pumpkin seeds and drizzle with olive oil and aged balsamic vinegar. #be...