Roasted Beets and Burrata with Honey-Balsamic Vinaigrette

My mom recently brought us a huge bag of freshly picked beets and I couldn’t wait to eat them up! Beets have always been one of my favorite veggies – roasted or pickled, they are not only delicious but also very nutritious. In this dish, the sweetness of the beets pairs perfectly with the creamy burrata, crunchy walnuts and tangy vinaigrette. Serve this as an appetizer or as a side dish.

1. Preheat oven to 375. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Rinse the beets well to remove any excess dirt. Trim both ends of each beet, then slice. Place the beets on the prepared baking sheet and drizzle with olive oil; season with salt and pepper. Roast for 40 minutes.

2. In a small bowl, combine balsamic vinegar, honey, both mustards, olive oil, salt and pepper.

3. Allow the beets to cool slightly, then place on a serving platter. Tear burrata into pieces and place on top of the beets. Sprinkle with walnuts and drizzle with vinaigrette. Serve!

Roasted Beets and Burrata with Honey-Balsamic Vinaigrette

Serves 4-6

All you need:

4 medium-sized beets

1 tablespoon olive oil

1/4 teaspoon salt

Freshly ground black pepper, to taste

8 oz. burrata cheese, drained

1/2 cup toasted chopped walnuts

Vinaigrette –

2 tablespoons balsamic vinegar

2 teaspoons honey

1 teaspoon grainy mustard

1 teaspoon Dijon mustard

1/4 cup olive oil

1/4 teaspoon salt

Freshly ground black pepper, to taste

All you do:

1. Preheat oven to 375. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Rinse the beets well to remove any excess dirt. Trim both ends of each beet, then slice. Place the beets on the prepared baking sheet and drizzle with olive oil; season with salt and pepper. Roast for 40 minutes.
3. Allow the beets to cool slightly, then place on a serving platter. Tear burrata into pieces and place on top of the beets. Sprinkle with walnuts and drizzle with vinaigrette. Serve!