Description
A colorful and elegant salad featuring oven-roasted beets and carrots, served over a bed of arugula with creamy burrata cheese and a tangy balsamic dressing.
Ingredients
- 3 medium beets, peeled and cut into wedges
- 3 large carrots, peeled and sliced diagonally
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 4 cups fresh arugula
- 8 ounces burrata cheese, at room temperature
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/3 cup extra-virgin olive oil
- 1 shallot, finely minced
- 1/4 cup toasted walnuts
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss beet wedges and carrot slices with olive oil, salt, pepper, and dried thyme until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning once halfway, until tender and slightly caramelized. Let cool slightly.
- Meanwhile, prepare the dressing: In a small bowl, whisk together balsamic vinegar, honey, minced shallot, and extra-virgin olive oil until emulsified. Season with salt and pepper to taste.
- To assemble: Arrange arugula on a serving platter or individual plates. Top with roasted vegetables. Tear or place burrata cheese over the salad.
- Drizzle the balsamic dressing over everything. Garnish with toasted walnuts and chopped parsley. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American