Roasted Beets and Carrots Salad with Burrata
Roasted Beets and Carrots Salad with Burrata is a vibrant, flavorful dish that beautifully blends earthy roasted vegetables with the creamy richness of burrata cheese. Tossed in a tangy vinaigrette, this salad is not just a feast for the eyes but also a delightful explosion of taste. Perfect as an elegant appetizer, light lunch, or side dish to grilled meats, this recipe brings together seasonal ingredients to create a stunning medley of colors and textures. Impress your guests or enjoy it as a wholesome meal at home; either way, this salad is sure to be a hit.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 3 red beets
- 3 golden beets
- 6 carrots
- Olive oil
- Burrata cheese
- Fresh rosemary
- Honey
- Garlic
- Vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the beets by trimming tops, scrubbing clean, and slicing. Halve the carrots lengthwise.
- Toss all vegetables with olive oil and salt; spread on a sheet pan.
- Roast for about 30 minutes until tender and caramelized.
- While roasting, whisk together olive oil, vinegar, honey, garlic, rosemary, and salt for the dressing.
- Sauté beet greens in olive oil for about 2 minutes until wilted.
- On a serving platter, layer sautéed greens topped with roasted vegetables and burrata; drizzle with dressing.
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 320
- Sugar: 12g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 15mg