Roasted Beets and Carrots Salad with Burrata
Elevate your dining experience with this Roasted Beets and Carrots Salad with Burrata. This visually stunning dish combines the earthy sweetness of vibrant roasted beets and carrots, topped with creamy burrata for a delightful contrast in texture. Drizzled with a zesty vinaigrette, this salad is perfect as an elegant appetizer, a light main course, or a side dish alongside grilled favorites. Its versatility allows you to easily adjust ingredients based on what’s in season or available in your kitchen. Enjoy making this colorful salad for special gatherings or simple weeknight dinners—it’s sure to impress!
- 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 dressing)
- 2 tablespoons vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the beets by cutting off the tops, scrubbing them clean, and slicing them in half. Halve the carrots lengthwise.
- Toss the beets and carrots in olive oil and salt. Place on a sheet pan in one layer.
- Roast for about 30 minutes until tender and slightly browned.
- While roasting, mix dressing ingredients in a bowl until blended.
- Sauté beet greens in olive oil until wilted just before vegetables are done.
- Assemble the salad by layering sautéed beet greens, roasted vegetables, and burrata on a platter; drizzle with dressing.
Nutrition
- Serving Size: 1/4 salad (approximately 230g)
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 15mg