Roasted Beets and Carrots Salad with Burrata
Roasted Beets and Carrots Salad with Burrata is a stunning dish that celebrates the vibrant colors and flavors of fresh, seasonal ingredients. The earthy sweetness of roasted beets and carrots pairs beautifully with the creamy texture of burrata, creating a delightful balance that is both satisfying and visually appealing. This versatile salad can be enjoyed as a refreshing appetizer, a light main course, or a gourmet side dish for grilled meats. With its simple preparation and bold flavors, it’s perfect for any occasion from casual lunches to elegant dinner gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- olive oil
- salt to taste
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons white grape juice vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
Instructions
- Preheat your oven to 400°F.
- Cut the tops off the beets; scrub clean and slice them. Tear beet greens into pieces.
- Toss red beets separately from other vegetables in olive oil and salt; spread on a baking sheet.
- Roast for about 30 minutes or until tender.
- In a bowl, whisk together dressing ingredients until smooth.
- Sauté beet greens in olive oil until wilted just before serving.
- Assemble by layering sautéed greens, roasted vegetables, and burrata on a platter; drizzle with dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg