Savory Delight: Roasted Beets and Carrots Salad with Burrata
A vibrant celebration of roasted beets and carrots combined with creamy burrata and a tangy honey vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 3 red beets with tops
- 3 golden beets with tops
- 6 medium-sized carrots, halved lengthwise
- 3 tablespoons olive oil
- Salt to taste
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Beet greens
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the beets by cutting off the tops, scrubbing them clean, and cutting them into wedges.
- Clean the carrots and halve them lengthwise.
- Toss the beets and carrots in a bowl with olive oil and a pinch of salt.
- Spread them in one layer on a baking sheet and roast for about 30 minutes or until tender.
- While the veggies are roasting, whisk together olive oil, white wine vinegar, honey, crushed garlic, and minced rosemary to make the dressing.
- Heat a skillet and sauté beet greens for about 2 minutes until wilted.
- Transfer sautéed greens to a platter, top with roasted vegetables, add burrata, drizzle with dressing, and garnish with fresh rosemary.
Notes
Fresh, seasonal ingredients will elevate your salad. You can make the vegetables a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
