Golden Beet and Burrata Salad with Candied Walnuts

Ingredients

• 4 medium golden beets (about 1.5 lbs)
• 2 balls fresh burrata (4 oz each)
• 4 cups baby arugula
• 1/2 cup walnut halves
• 2 tablespoons brown sugar
• 1 tablespoon butter
• 1 orange, zested and juiced (about 3 tablespoons juice)
• 2 tablespoons white balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• Flaky sea salt and freshly cracked black pepper
• Fresh mint or basil leaves for garnish

Instructions

1. 1

   Preheat oven to 400°F. Scrub beets and wrap individually in foil. Roast for 45-60 minutes until a knife pierces them easily. Let cool, then rub off skins with paper towels. Slice into wedges.

2. 2

   Make candied walnuts: melt butter in a small skillet over medium heat. Add walnuts and brown sugar. Stir constantly for 3-4 minutes until sugar caramelizes and coats the nuts. Pour onto parchment paper to cool. Break apart once set.

3. 3

   Make citrus vinaigrette: whisk together orange juice, zest, white balsamic, Dijon, and honey. Slowly whisk in olive oil until emulsified. Season with salt and pepper.

4. 4

   Toss arugula with half the vinaigrette and arrange on a large platter.

5. 5

   Arrange golden beet wedges over the arugula. Tear burrata balls and nestle pieces among the beets.

6. 6

   Scatter candied walnuts over the top. Drizzle remaining vinaigrette over the burrata.

7. 7

   Finish with flaky sea salt, cracked pepper, and fresh mint or basil leaves. Serve immediately.