Roasted Beets and Carrots Salad with Burrata
Roasted Beets and Carrots Salad with Burrata is a stunning dish that beautifully combines vibrant colors and rich flavors. The earthy sweetness of roasted beets and tender carrots pairs perfectly with the creamy burrata, creating a delightful harmony in every bite. This salad serves as an elegant appetizer or a refreshing side dish, making it ideal for any occasion. It’s not only visually appealing but also easy to prepare, ensuring that even novice cooks can impress their guests with this gourmet creation. With seasonal variations possible, you can enjoy this salad year-round.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- 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 the dressing
- 2 tablespoons white apple vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the beets and carrots by cutting tops off the beets and scrubbing them clean. Halve the beets and slice.
- Toss the beets and carrots in olive oil and salt, then spread in a single layer on a sheet pan.
- Roast for about 30 minutes until tender and browned.
- In a mixing bowl, whisk together olive oil, white apple vinegar, honey, crushed garlic, minced rosemary, and salt for the dressing.
- Sauté beet greens in a skillet over medium-high heat until just wilted.
- Assemble by layering sautéed beet greens on a platter topped with roasted vegetables and burrata; drizzle with dressing before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg