Description
A colorful and elegant salad featuring sweet roasted beets and carrots paired with creamy burrata cheese, fresh arugula, and a zesty lemon-herb vinaigrette.
Ingredients
- 2 medium beets, peeled and cut into wedges
- 3 large carrots, peeled and sliced into rounds
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 4 cups fresh arugula
- 1 ball burrata cheese (about 8 oz)
- 1/4 cup chopped fresh herbs (such as parsley or dill)
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 small shallot, minced
Instructions
- Preheat oven to 400°F (200°C). Toss beets and carrots with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While vegetables roast, whisk together remaining 1 tablespoon olive oil, lemon juice, honey, minced shallot, salt, and pepper in a small bowl to make the vinaigrette.
- Arrange arugula on a serving platter. Top with roasted beets and carrots once cooled slightly. Tear burrata over the salad, drizzle with vinaigrette, and garnish with fresh herbs. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American