Step 1

This recipe originated on an episode of Giada Entertains. Episode: Giada’s Dinner Cruise.

Step 2

Preheat the oven to 375 degrees F.

Step 3

Place the scrubbed and trimmed beets in an 8 inch baking dish. To the dish add the vinegar, water, salt and thyme sprigs. Toss well to coat. Cover the pan with aluminum foil and roast for 50 minutes or until tender all the way through. Allow the beets to cool slightly before using a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from steaming. Set aside to cool slightly.

Step 4

For the dressing, add the shallots, Dijon, vinegar and salt to a large bowl. Whisk to combine. Drizzle in the oil whisking constantly until emulsified. Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.