Roasted butternut, burrata and salted 'beet bacon' granola


Ingredients for 10 persons

1.5kg Ardo Butternut squash
300g Ardo Beetroot lardons
15g Ardo Chilli cubes
30g Ardo Basil
60ml Basil oil
300g Seeds & nut mix (sunflower, pumpkin, hazelnut, pine nuts...)
125g Rocket
1 tbsp Olive oil
100g Artichoke tapenade
10 Burrata's


Milk, Nuts


  1. Dry out the beet bacon in the oven or drying tower at 80°C for 5 hours.
  2. Mix the dried beet bacon until they crumble.
  3. Roast the nuts and seeds and mix with the crumbled beet bacon, season with some salt.
  4. Briefly fry the butternut squash together with the chilli in a little olive oil over a high heat, and season with salt and pepper.
  5. Cool and mix with the artichoke tapenade.
  6. Mix the basil with the basil oil.
  7. Arrange the butternut Squash on the Rocket on top of that place the burrata, season with salt and pepper, and drizzle with basiloil.
  8. Finish off with the salted beet bacon granola just before serving.
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