Ingredients

The following ingredients have 4 Servings
  • 1 large beet (diced)
  • 1 medium sweet potato (peeled and diced)
  • 1 cup parsnips (peeled and diced)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups arugula
  • 4 ounces buratta cheese
  • 1/4 cup toasted almond slices
  • 1 tablespoon lemon juice
  • shredded basil (optional garnish )

Instruction

  • Pre-heat oven to 400 degrees. Place cubed root vegetables on a large baking sheet and toss well with olive oil, salt and pepper. Roasted until fork tender, turning once, about 30 minutes.
  • To serve, scatter arugula all over a large platter. Top with roasted root vegetables, burrata cheese, toasted almonds, lemon juice and basil. Add additional salt and pepper to taste.