Description
A colorful and elegant salad featuring sweet roasted beets and carrots paired with creamy burrata cheese, 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 tablespoons olive oil
- Salt and black pepper to taste
- 4 ounces arugula
- 8 ounces burrata cheese
- 1/4 cup toasted walnuts
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- Fresh basil leaves for garnish
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 and slightly caramelized.
- Whisk together lemon juice, Dijon mustard, honey, and extra virgin olive oil to make the vinaigrette. Season with salt and pepper.
- Arrange arugula on a serving platter. Top with roasted beets and carrots, then place burrata in the center. Drizzle with vinaigrette and garnish with toasted walnuts and fresh basil.
Notes
You can customize the seasonings to taste.