Roasted Beets & Carrots Salad with Burrata — Ingredients
For the salad:
- 3 medium beets, peeled and cut into wedges
- 4–5 carrots, peeled and cut into sticks
- 1–2 tbsp olive oil
- Salt and freshly ground black pepper
- 1 ball (about 4 oz / 115 g) burrata
- 2 cups arugula or mixed greens
- ¼ cup toasted walnuts or pistachios
- 2 tbsp fresh parsley, dill, or mint
- Optional: ¼ cup crumbled feta or goat cheese
For the dressing:
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar or lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove, finely minced
- Salt and black pepper to taste
Optional finishing touches:
- Orange or grapefruit segments
- Pomegranate seeds
- A drizzle of balsamic glaze
- Flaky sea salt