Roasted Beet Salad with Burrata

Jason is not a vegetable lover. In fact it's taken me years to get him to try a variety of vegetables and vegetarian dishes that I grew up eating. So, it down right shocked me the first time I saw Jason order and love a Roasted Beet Salad with Burrata cheese and arugula. I mean...beets!? Honestly, I completely get it. Roasted beets are sweet and delcious and such a good match for spicy arugula and creamy burrata cheese. Plus it's incredibly easy to make at home so I am excited to make it for him. Usually I roast up a big batch of beets and eat them all week. Are you a beet lover?

Illustration by Ann Shen

Roasted Beet Salad with Burrata

Vinaigrette
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Salad
Baby Arugula, washed
2 lbs Beets, tops trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 8-oz. rounds of burrata halved or quartered
¼ cup chopped toasted pistachios

Directions:
1. Combine vinegar and lemon juice in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper.
2. Preheat oven to 375°. Toss beets with oil in a large bowl. Season with salt and pepper.
3. Transfer to a 13x9x2" baking dish, cover tightly with foil, and roast beets until tender (a toothpick should slide through easily), about 40 minutes. Uncover and let stand until cool enough to handle, about 10 minutes. Peel beets (use a paper towel to help rub off the peel), then quarter them. Cover and chill.
4. Toss beets with ¼ cup vinaigrette in a medium bowl. Arrange arugula and burrata on a serving plate. Season with salt and pepper. Top with beets and drizzle with remaining vinaigrette. Garnish with pistachios.