Description
A stunning and simple salad featuring sweet, earthy roasted root vegetables paired with rich, creamy burrata cheese and a bright lemon-herb vinaigrette.
Ingredients
Scale
For the Crust:
- 3 medium beets, peeled and cut into 1-inch wedges
- 4 large carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 ball (8 oz) burrata cheese
- 2 cups fresh arugula
- 1/4 cup chopped fresh basil
- 1 tablespoon lemon juice
- 1 teaspoon honey
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). On a large baking sheet, toss the beet and carrot wedges with 1 tablespoon of olive oil, 1/2 teaspoon salt, and black pepper until evenly coated.
- Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized at the edges. Remove from the oven and let cool slightly.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, honey, and remaining 1/2 teaspoon of salt to create the vinaigrette.
- To assemble, create a bed of arugula on a serving platter. Arrange the warm roasted vegetables on top. Place the whole burrata ball in the center.
- Drizzle the vinaigrette over the entire salad. Garnish with chopped fresh basil. Gently break open the burrata at the table to serve.
Notes
You can customize the seasonings to taste.