Description
A stunning autumnal salad featuring creamy burrata cheese, earthy roasted beets, and sweet maple-glazed carrots atop a bed of peppery arugula, all drizzled with a tangy balsamic reduction.
Ingredients
Scale
For the Crust:
- 2 medium golden beets, peeled and quartered
- 4 large carrots, peeled and cut into 1/2-inch rounds
- 2 tbsp olive oil, divided
- 2 tbsp pure maple syrup
- 1 tsp fresh thyme leaves
- 5 oz baby arugula
- 8 oz burrata cheese
- 1/4 cup balsamic glaze
- 1/4 cup toasted pecans, chopped
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beets with 1 tbsp olive oil, salt, and pepper. Place on a parchment-lined baking sheet. In a separate bowl, toss carrots with remaining 1 tbsp olive oil, maple syrup, thyme, salt, and pepper. Place on another section of the baking sheet.
- Roast for 25-30 minutes, or until the vegetables are tender and caramelized, stirring the carrots halfway through. Remove from oven and let cool slightly.
- Arrange the arugula on a large serving platter. Top with the roasted beets and carrots. Gently place the burrata in the center and tear it open slightly.
- Drizzle the entire salad with the balsamic glaze and sprinkle with the toasted pecans. Season with an extra crack of black pepper and serve immediately.
Notes
You can customize the seasonings to taste.