salad season

Shake off the winter doldrums with some colorful, crunchy veggie goodness. Lettuce show you how!

- Marianne Williams

Roasted Beet & Carrot Salad with Burrata

ACTIVE TIME 35 minutes TOTAL TIME 1 hour, 10 minutes SERVES 4

4 small beets, peeled and cut into 6 wedges each (8 wedges, if large)

4 large carrots, peeled and sliced diagonally into 2-inch pieces (about 3 cups)

6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

1½ tsp. kosher salt, divided

½ tsp. freshly ground black pepper

4 Tbsp. chopped toasted hazelnuts or walnuts

2 Tbsp. finely chopped fresh flat-leaf parsley

½ tsp. flaky sea salt, plus more for sprinkling

1 small garlic clove, grated (about ½ tsp.)

1 tsp. grated lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided

2 tsp. honey

1 5-oz. pkg. baby arugula (about 5 cups)

1½ cups cooked quinoa (from one 8.8-oz. pkg.)

2 burrata cheese balls (4 oz. each), torn into large pieces

Place a large rimmed baking sheet in oven; preheat oven to 450°F. Toss beets and carrots with 2 Tbsp. oil, 1 tsp. kosher salt, and the pepper in a large bowl. Carefully spread vegetables in an even layer on hot baking sheet, turning beets cut sides down; set bowl aside. Roast until beets and carrots are caramelized and tender, 35 to 40 minutes, turning vegetables halfway through roasting time. Remove from oven; let cool slightly, about 15 minutes.

Meanwhile, stir together hazelnuts, parsley, flaky sea salt, garlic, lemon zest, and 2 Tbsp. oil in a small bowl.

Whisk together lemon juice, honey, and remaining 2 Tbsp. oil and ½ tsp. kosher salt in reserved bowl. Add arugula and quinoa; toss to coat.