Vibrant Roasted Beets & Carrots with Creamy Burrata Salad
A delightful salad featuring roasted beets and carrots topped with creamy burrata, dressed with a tangy vinaigrette.
Equipment
- Oven
- Baking sheet
- pan
- Small bowl
Ingredients
For the Salad
- 3 red beets peeled and sliced
- 3 golden beets trimmed and peeled
- 6 carrots halved lengthwise
- olive oil for roasting
- salt to taste
- burrata cheese for topping
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 clove garlic minced
- 1 teaspoon fresh rosemary finely chopped
- salt to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the red and golden beets into wedges. Toss the beets and carrots with olive oil and a pinch of salt. Arrange them in a single layer on a baking sheet.
- Roast for 30 minutes, or until the vegetables are tender and caramelized.
- While the vegetables are roasting, heat a little olive oil in a pan over medium heat. Sauté the beet greens until they wilt, about 2-3 minutes. Set aside.
- In a small bowl, whisk together the olive oil, white wine vinegar, honey, minced garlic, fresh rosemary, and a pinch of salt until the dressing is well combined.
- Once the roasted vegetables are done, allow them to cool slightly. Combine the roasted beets and carrots with the sautéed beet greens. Add the burrata cheese on top.
- Drizzle the homemade dressing over the salad. Serve immediately and enjoy the beautiful combination of earthy roasted vegetables, creamy burrata, and tangy dressing.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 200mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 100IUVitamin C: 40mgCalcium: 150mgIron: 3mg
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