Roasted Root Vegetable Burrata Salad

Ingredients

• 1 large beet, diced
• 1 medium sweet potato, peeled and diced
• 1 cup parsnips, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups arugula
• 4 ounces burrata cheese
• 1/4 cup almond slices, toasted
• 1 tablespoon lemon juice
• shredded basil, optional for garnish

Instructions

1. Pre-heat oven to 400 degrees. Place cubed root vegetables on a large baking sheet and toss well with olive oil, salt and pepper. Roast until fork tender (about 30 minutes), turning once.

2. 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.