Beet & Carrot Salad with Burrata – Fresh, Flavorful & Simply Delicious!
Ingredients (Serves 2–3):
2 beets (cooked or raw, thinly sliced or julienned)
2 carrots (grated or thinly sliced) 1 burrata (about 125 g, torn into pieces)
A handful of arugula or lamb’s lettuce
1 tbsp toasted nuts (e.g., walnuts or pine nuts)
1 tsp honey or maple syrup (optional, for sweetness)
For the Dressing:
3 tbsp olive oil 1 tbsp lemon juice or balsamic vinegar
1 tsp mustard (e.g., Dijon)
Salt & pepper to taste
Instructions:
Prepare the Dressing:
Whisk together olive oil, lemon juice, mustard, honey (if using), salt, and pepper in a bowl.
Prepare the Vegetables:
Thinly slice or julienne the beets and carrots.
Assemble the Salad:
Toss the prepared vegetables with arugula and drizzle the dressing over them.
Final Touch:
Tear the burrata and place it on top of the salad. Sprinkle with toasted nuts.
Enjoy!
Tips:
Extra Flavor? A touch of lemon zest or fresh herbs like basil adds a bright finish. More Crunch? Pomegranate seeds bring a sweet-tart contrast. Bolder Taste? A few drops of truffle oil or a pinch of chili flakes elevate the dish.
Prep Time: ~15 minutes
Enjoy your homemade Beet & Carrot Salad with Burrata!