Description
A vibrant and elegant salad featuring creamy burrata cheese, earthy roasted beets, and sweet maple-glazed carrots, all tossed with fresh arugula and a tangy vinaigrette.
Ingredients
Scale
For the Crust:
- 2 medium beets, peeled and cubed
- 4 medium carrots, peeled and sliced
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 ball burrata cheese
- 4 cups arugula
- 1/4 cup walnuts, toasted
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beets and carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
- Drizzle maple syrup over carrots during the last 10 minutes of roasting to glaze them.
- Whisk together balsamic vinegar, Dijon mustard, and a pinch of salt and pepper to make the vinaigrette.
- Arrange arugula on a serving platter. Top with roasted beets, maple-glazed carrots, and torn burrata cheese.
- Drizzle with vinaigrette, sprinkle with toasted walnuts, and serve immediately.
Notes
You can customize the seasonings to taste.