Warm Beet Burrata Dish (Print Version)
# Ingredients:
→ Roasted Vegetables
01 -
4 medium beets (mix of red or golden works great), cut into thick wedges after peeling
02 -
3 large carrots, cut into sticks after peeling
03 -
2 tablespoons olive oil
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
1/2 teaspoon smoked paprika
07 -
1 teaspoon dried thyme
→ Fresh Salad Components
08 -
1 ball (8 ounces) burrata cheese, fresh
09 -
2 cups arugula or mixed greens, fresh
10 -
1/4 cup pistachios or walnuts, roughly chopped
11 -
2 tablespoons parsley, chopped finely
12 -
2 tablespoons basil leaves, fresh
→ Dressing
13 -
2 tablespoons balsamic glaze
14 -
1 tablespoon olive oil
15 -
1 teaspoon honey (skip if you want)
16 -
1/2 teaspoon Dijon mustard
17 -
Juice from half a fresh lemon
# Instructions:
01 -
Crank your oven to 400°F (200°C) and put down parchment paper on a baking sheet to make cleanup super easy.
02 -
Combine the beet wedges and carrot sticks in a big bowl with the olive oil and all your spices. Toss them around until everything's coated nicely.
03 -
Lay out your veggies flat on the baking sheet. Stick them in the oven for about 35-40 minutes, but don't forget to flip them halfway. They're done when they're soft with some crispy brown edges.
04 -
As your veggies cook, grab a small bowl and mix the balsamic glaze, olive oil, honey, Dijon, and lemon juice together. Try a bit and tweak it if needed.
05 -
First, put down your greens on a nice big plate. Next, add the hot roasted veggies on top. Then break up the burrata into big chunks and place them around. Pour your dressing over everything.
06 -
Toss the chopped nuts all over, then sprinkle with the fresh herbs. Enjoy right away while the veggies are warm and the cheese is just starting to get melty.
# Notes:
01 -
You'll love how the hot veggies and cold creamy cheese play off each other with totally different feels in your mouth.
02 -
Try using different colored beets to make your plate look amazing.