Description
A colorful and elegant salad featuring sweet roasted beets and carrots paired with creamy burrata, fresh arugula, and a zesty lemon vinaigrette.
Ingredients
Scale
For the Crust:
- 2 medium beets, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- 4 cups fresh arugula
- 1 ball burrata cheese
- 1/4 cup toasted walnuts
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beets and carrots with olive oil, thyme, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until tender and slightly caramelized. Let cool slightly.
- In a small bowl, whisk together lemon juice, honey, and Dijon mustard to make the vinaigrette.
- Arrange arugula on a serving platter, top with roasted vegetables, and place burrata in the center.
- Drizzle with vinaigrette, sprinkle with toasted walnuts, and season with additional salt and pepper if desired.
Notes
You can customize the seasonings to taste.