Roasted Beet and Carrot Salad with Arugula

Ingredients:

Salad

• 3 red beets
• 2 large carrots, peeled and julienned into 1/2” pieces
• olive oil
• salt and pepper to taste
• 3 oz baby arugula

Dressing

• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 garlic clove, minced
• 1 teaspoon minced rosemary
• salt and pepper to taste

Directions:

1. Heat oven to 400 degrees.

2. Cut the tops off the beets. Scrub the beets clean, half and slice.

3. Set aside. Keep the red beets separate from the carrots if you don’t want the colors to bleed. Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan. Again keeping red beets separate from the carrots if you don’t want the colors to bleed.

4. Roast in the oven for 30 minutes or until tender and browned.

5. Combine dressing ingredients and whisk until well combined. Toss half of dressing with arugula.

6. Top with roasted vegetables, burrata and drizzle with remaining dressing.