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 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- 4 cups fresh arugula
- 1 ball burrata cheese
- 2 tbsp lemon juice
- 1 tbsp honey
- 1/4 cup toasted walnuts
- 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. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Whisk together lemon juice and honey to make the vinaigrette. Season with salt and pepper.
- Arrange arugula on a serving platter. Top with roasted beets and carrots, then tear the burrata over the salad.
- Drizzle with the lemon-honey vinaigrette and garnish with toasted walnuts and fresh basil. Serve immediately.
Notes
You can customize the seasonings to taste.