Description
This colorful salad features sweet roasted beets and carrots, creamy burrata cheese, and a tangy balsamic glaze, tossed with fresh arugula and toasted walnuts for a perfect balance of flavors and textures.
Ingredients
- 3 medium beets, peeled and cut into wedges
- 4 medium carrots, peeled and cut into thick slices
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 cups fresh arugula
- 1 (8 ounce) ball burrata cheese
- 1/4 cup toasted walnuts, roughly chopped
- 2 tablespoons balsamic glaze
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss beets and carrots with olive oil, thyme, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 30 minutes or until tender and caramelized, flipping halfway.
- While vegetables roast, prepare the dressing: whisk together balsamic glaze, lemon juice, and honey in a small bowl.
- Once roasted, let the vegetables cool for 5 minutes. In a large salad bowl, combine arugula and roasted vegetables. Drizzle with dressing and toss gently.
- Arrange the salad on a serving platter. Tear the burrata and place on top. Sprinkle with toasted walnuts and drizzle with a bit more balsamic glaze if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For extra flavor, try adding fresh herbs like rosemary or a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian