Ingredients
- 5 medium beets, peeled and thinly sliced
- 4 carrots, peeled and thinly sliced
- 1 Tbsp white wine vinegar
- 1 Tbsp finely chopped dill, plus more for serving
- 2 tsp Dijon mustard
- 1 tsp sumac
- 1/2 tsp salt, plus more for seasoning
-
1/4 cup [60 ml] McEvoy Ranch Extra Virgin Olive Oil
- Freshly ground black pepper
- 8 oz [230 g] burrata (optional)
- Crackers, for serving (optional)
Instructions
In a large bowl, toss together the sliced beets and carrots and set aside.
In a small mixing bowl, whisk together the vinegar, dill, mustard, sumac, and salt. Continue to whisk while pouring the olive oil into the bowl until emulsified. Season with salt and pepper.
Drizzle the dressing over the beet and carrot mixture and toss to coat. Taste and season with more salt and pepper before transferring to a shallow serving bowl.
If serving this salad on its own, tear and arrange the burrata over the salad and serve with crackers.
