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1
Preheat the oven to 400.
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2
Place the burrata in a small bowl.
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3
In a small saucepan, toast the fenugreek seeds and peppercorns over moderately low heat until fragrant, 2 to 3 minutes.
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4
Add 14 cup of the olive oil and 3 of the thyme sprigs and bring to a bare simmer; simmer gently for 3 minutes.
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5
Let cool until lukewarm, then pour the infused oil over the burrata.
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6
Let the burrata marinate for 1 hour.
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7
Discard the aromatics.
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8
Meanwhile, in a small roasting pan lined with foil, combine the beets with the bay leaves, vinegar, 2 teaspoons of salt, 12 cup of water, 1 tablespoon of the olive oil and the remaining 2 thyme sprigs.
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9
Cover with foil and roast until the beets are tender, about 30 minutes.
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10
Uncover and let cool briefly.
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11
Peel the beets and cut them into bite-size wedges.
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12
In a small bowl, toss the beets with 1 tablespoon of the olive oil and season with salt.
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13
In a medium bowl, toss the arugula with 1 tablespoon of the olive oil and season with lemon juice.
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14
Arrange the beets on plates.
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15
Tear the burrata into pieces and set them beside the beets.
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16
Top with the arugula and lemon zest.
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17
Sprinkle the salads with fleur de sel and cracked pepper, drizzle with the remaining 2 tablespoons of olive oil and serve.
