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Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata Bliss

Enjoy a vibrant Roasted Beets and Carrots Salad with Burrata, blending earthy and sweet flavors for a delightful dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 medium Red Beets Can substitute with golden beets for milder flavor.
  • 4 medium Golden Beets Can substitute with red beets.
  • 4 medium Carrots Consider using baby carrots for quicker prep time.
For the Dressing
  • 1/4 cup Olive Oil Extra virgin olive oil enhances flavor significantly.
  • 2 tablespoons White Wine Vinegar Apple cider vinegar is a great alternative.
  • 1 tablespoon Honey Maple syrup can be a vegan substitute.
  • 1 clove Garlic Freshly minced will pack more punch.
  • 1 tablespoon Fresh Rosemary Thyme or parsley can substitute beautifully.
To Season
  • 1 teaspoon Salt Adjust according to your taste preference.
For the Topping
  • 8 ounces Creamy Burrata Cheese Feel free to swap it with mozzarella or feta.

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • skillet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Trim the tops off the beets and carrots, and scrub them under cool running water. Cut the beets into wedges and the carrots into sticks or rounds.
  3. Drizzle beets and carrots with olive oil and sprinkle generously with salt. Toss until evenly coated, then spread them out on a baking sheet in a single layer. Roast for 30-45 minutes, turning halfway through.
  4. In a mixing bowl, whisk together olive oil, white wine vinegar, honey, crushed garlic, and chopped fresh rosemary. Adjust salt to taste.
  5. If using beet greens, rinse, chop, and sauté in olive oil over medium heat for about 2-3 minutes until wilted.
  6. Once the roasted vegetables have cooled slightly, assemble the salad by layering sautéed beet greens, roasted beets and carrots, and topping with creamy burrata. Drizzle with dressing and garnish with fresh rosemary.
  7. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 250mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 150IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

For best results, roast vegetables ahead of time and assemble salad just before serving.

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