Description

A stunning and flavorful salad featuring sweet roasted beets and carrots, creamy burrata cheese, peppery arugula, and a tangy balsamic vinaigrette. Perfect as a vibrant side or light main course.

Ingredients

Scale

4 medium beets (red, golden, or a mix), peeled and cut into wedges
4 large carrots, peeled and cut into sticks
3 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
8 ounces fresh burrata cheese, at room temperature
4 cups baby arugula
1/4 cup toasted walnuts, roughly chopped
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small shallot, finely minced
Fresh basil leaves, for garnish

Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
On one sheet, toss beet wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer.
On the other sheet, toss carrot sticks with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer.
Roast beets and carrots for 30-40 minutes, stirring halfway, until tender and lightly caramelized. Let cool slightly.
Meanwhile, make the vinaigrette: In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, minced shallot, and remaining 1 tablespoon olive oil. Season with salt and pepper to taste.
To serve, arrange arugula on a large platter or individual plates. Top with roasted beets and carrots.
Tear or spoon burrata cheese over the vegetables. Drizzle with vinaigrette.
Garnish with toasted walnuts and fresh basil leaves. Serve immediately.

Notes

For best flavor, use a mix of red and golden beets. The roasted vegetables can be prepared up to 2 days in advance and stored in the refrigerator; bring to room temperature before serving. For a dairy-free version, substitute burrata with vegan cashew cheese.

Prep Time: 15 minutes
Cook Time: 40 minutes
Method: Salad
Cuisine: Italian-Inspired

Nutrition

Calories: 380
Sugar: 14 g
Fat: 28 g
Carbohydrates: 24 g
Protein: 12 g