Name: Golden Beet, Apple, Burrata, Arugula Salad
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 3 large golden beets; 1 large apple {I used honeycrisp}; 4 cups fresh arugula, or other green; 8 oz. burrata cheese; 1/4 cup freshly squeezed lemon juice; 1/4 cup olive oil; 1 Tbsp honey; freshly ground pepper

Ingredients

Units Scale

3 large golden beets
1 large apple {I used honeycrisp}
4 cups fresh arugula, or other green
8 oz. burrata cheese
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 Tbsp honey
freshly ground pepper

Instructions

Preheat the oven to 400 F. Chop the greens off of the beets as close to the root as you can. Scrub and rinse the beet, but do not remove skin. Wrap each beet individually in foil, and place them on a baking sheet. Bake for 45-55 minutes, or until fork-tender. This will depend on the size of your beets, so check at 35 minutes to assess their progress.
When the beets are done, unwrap and allow to cool considerably. When they're cool enough to handle, use a paper towel to gently wipe off the skin. Discard. Slice the beets into 1/2" sections.
Using a mandolin or a knife, very thinly slice the apple.
Arrange the beets, apple, and burrata (pull apart into smaller pieces) on the arugula. Combine the lemon juice, olive oil, and honey in a separate bowl and mix well before pouring over the salad. Toss, season with fresh ground pepper, and serve immediately.