Description
A colorful and elegant salad featuring sweet roasted beets and carrots paired with creamy burrata cheese, fresh arugula, and a tangy balsamic glaze.
Ingredients
Scale
For the Crust:
- 3 medium beets, peeled and cubed
- 4 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 4 cups fresh arugula
- 8 ounces burrata cheese
- 1/4 cup balsamic glaze
- 1/4 cup toasted walnuts, chopped
- Fresh basil leaves for garnish
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, stirring halfway through.
- Arrange arugula on a serving platter. Top with roasted beets and carrots.
- Tear burrata into pieces and scatter over the vegetables.
- Drizzle with balsamic glaze, sprinkle with walnuts, and garnish with fresh basil before serving.
Notes
You can customize the seasonings to taste.