Roasted Beets and Carrots Salad with Burrata
Experience vibrant flavors with our Roasted Beets and Carrots Salad with Burrata—a visually stunning dish that’s perfect for any occasion. Try it today!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting
- Cuisine: Contemporary
Ingredients
Scale
- 3 red beets
- 3 golden beets
- 6 carrots
- 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
Instructions
- Preheat oven to 400°F (200°C).
- Clean and cut beets into halves or quarters; halve carrots lengthwise. Toss in olive oil and salt.
- Spread vegetables on a sheet pan and roast for about 30 minutes until tender.
- While roasting, whisk together olive oil, vinegar, honey, garlic, rosemary, and salt in a bowl for the dressing.
- Sauté beet greens in a skillet with olive oil for about 2 minutes until wilted.
- Assemble the salad by placing sautéed greens on a platter, followed by roasted vegetables and pieces of burrata on top.
- Drizzle with dressing before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg