Print

Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the vibrant blend of flavors and textures in this Roasted Beets and Carrots Salad with Burrata. This dish showcases the earthy sweetness of roasted beets paired with the crisp, caramelized notes of golden and red carrots, all topped with creamy burrata and a tangy vinaigrette. Ideal for any occasion—be it a summer gathering or a cozy winter meal—this colorful salad is not just a feast for the eyes but also a nutritious addition to your table. With each bite, you’ll savor the complexity of flavors that celebrate nature’s bounty. Serve it warm or at room temperature, and watch as it becomes the star of your dining experience.

Ingredients

Scale
  • 3 red beets with tops
  • 3 golden beets with tops
  • 6 carrots, halved lengthwise
  • 6 tablespoons olive oil (3 for roasting, 3 for dressing)
  • 2 tablespoons vinegar (balsamic or citrus)
  • 1 tablespoon honey
  • 1 garlic clove, crushed
  • 1 teaspoon minced rosemary
  • Salt to taste
  • Beet greens (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the beets and carrots by scrubbing them clean, then slice into halves or quarters.
  3. Toss the vegetables in 3 tablespoons of olive oil and season with salt.
  4. Spread on a baking sheet and roast for about 30 minutes until tender.
  5. Meanwhile, whisk together the dressing ingredients: remaining olive oil, vinegar, honey, crushed garlic, minced rosemary, and salt.
  6. Sauté beet greens in a drizzle of olive oil until tender.
  7. Once vegetables are roasted, assemble the salad by layering sautéed beet greens, roasted vegetables, and torn burrata on top.
  8. Drizzle with dressing before serving.

Nutrition

Find it online: https://kitchenmealplan.com/roasted-beets-and-carrots-salad-with-burrata/