Roasted Beets and Carrots Salad with Burrata
If you’re in search of a dish that brings together vibrant flavors and stunning presentation, the Roasted Beets and Carrots Salad with Burrata is your answer. This colorful salad features earthy roasted beets and sweet carrots, complemented by the creamy richness of burrata cheese. It’s perfect for busy weeknights or elegant gatherings, offering a nutritious option that will impress your family and guests alike. Its versatility allows it to serve as a delightful appetizer, a light main course, or an eye-catching side dish. Plus, with easy preparation and customizable ingredients, this salad is sure to become a staple in your recipe repertoire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Contemporary
Ingredients
Scale
- 3 red beets
- 3 golden beets
- 6 carrots
- olive oil
- salt
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons white grape juice vinegar
- 1 tablespoon honey
- 1 garlic clove
- 1 teaspoon minced rosemary
Instructions
- Preheat your oven to 400°F (200°C).
- Clean and prepare the beets and carrots; cut beet tops off and halve the carrots lengthwise.
- Toss vegetables with olive oil and salt, then spread them on a baking sheet in one layer.
- Roast for about 30 minutes until tender and browned.
- While roasting, whisk together dressing ingredients: olive oil, vinegar, honey, garlic, rosemary, and salt.
- Sauté reserved beet greens for two minutes until lightly wilted just before serving.
- Assemble by layering sautéed beet greens on a platter followed by roasted vegetables and burrata; drizzle with dressing.
Nutrition
- Serving Size: 1 salad serving (200g)
- Calories: 290
- Sugar: 12g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg