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 cheese, burrata
- 1/4 cup almond slices, toasted
- 1 tablespoon lemon juice
- shredded basil, optional for garnish
Nutrition Information
Serving size: servings
Calories: 270
Carbohydrate: 19g (6%)
Protein: 9g (18%)
Total Fat: 18g (28%)
Saturated Fat: 5g (25%)
Trans Fat: 0g
Cholesterol: 20mg (7%)
Sodium: 720mg (30%)
Dietary Fiber: 5g (20%)
Calcium: 25%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
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.
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