Description
A vibrant roasted beet and carrot salad topped with creamy burrata and a tangy honey vinaigrette. This dish combines earthy roasted vegetables, fresh greens, and rich cheese for a beautiful appetizer, side dish, or light meal.
Ingredients
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil
- Salt to taste
- 1 ball burrata
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste (for dressing)
- Fresh rosemary for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. Cut the tops off the beets, reserving the beet greens. Scrub the beets clean, slice them in halves and then into wedges. Remove thick ribs from the beet greens and tear the leaves into pieces.
3. Keep red beets separate from the other vegetables if you want to prevent color bleeding.
4. Toss the beets and carrots with olive oil and salt, then spread them in a single layer on a sheet pan, keeping red beets separate if desired.
5. Roast in the oven for about 30 minutes or until the vegetables are tender and lightly browned.
6. In a bowl, whisk together olive oil, vinegar, honey, crushed garlic, minced rosemary, and salt until well combined to make the dressing.
7. Just before the roasted vegetables are ready, heat a skillet over medium-high heat with a drizzle of olive oil.
8. Quickly sauté the beet greens for about 2 minutes until lightly wilted, then transfer them to a serving platter.
9. Top the greens with the roasted beets and carrots, place burrata over the vegetables, and drizzle with the dressing.
10. Garnish with fresh rosemary and serve immediately.
Notes
Roast beets whole and unpeeled if you prefer deeper flavor, then peel after roasting.
Cut carrots slightly smaller than the beets so they cook evenly.
Keep burrata in its liquid until ready to serve and allow it to come to room temperature for the best creamy texture.
For dressing variations, try balsamic vinaigrette or add orange juice and zest for a citrus twist.
Add grilled chicken, salmon, or chickpeas to turn the salad into a full meal.
Store roasted vegetables separately in the refrigerator for up to 4 days and assemble the salad just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 35mg