Description
This Roasted Beets and Carrots with Burrata Salad is not just a feast for the eyes but also a stunning way to showcase the flavors of simple ingredients.
Ingredients
Scale
- 3 medium beets, peeled and sliced
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 ball fresh burrata cheese (about 4 oz)
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon balsamic glaze or honey (optional)
- Zest of ½ lemon (optional)
Instructions
- Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting, as it allows the natural sugars in the beets and carrots to caramelize nicely, enhancing their flavors. While the oven warms up, you can prepare your vegetables.
- Take a sharp knife and carefully peel and slice the beets and carrots into uniform ½-inch rounds or pieces. This uniformity is key; it will help them roast evenly. Place the sliced vegetables into a mixing bowl. Toss them with 2 tablespoons of olive oil, and season generously with salt and freshly ground black pepper. This step not only adds flavor but also prevents the veggies from drying out during roasting.
- Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables in a single layer on the baking sheet. If needed, you can keep the red beets separate to prevent color bleeding. Roast in the preheated oven for about 30–35 minutes. Remember to flip them halfway through to ensure that they caramelize beautifully on all sides. You’ll know they’re ready when they are golden and tender to the fork.
- Once the roasted vegetables are done, transfer them onto a serving plate or shallow bowl. Now, it’s time to add the star of the show: the burrata! Place the burrata in the center of the roasted vegetables. Let it soften at room temperature for a few minutes—it’s at this time that its creamy texture will shine.
- For added flavor, drizzle the dish with a little more olive oil and, if desired, a balsamic glaze or honey. Sprinkle lemon zest over the top for a refreshing burst of citrus. Finally, garnish with freshly chopped parsley and a crack of black pepper to elevate the look and taste. Serve the salad warm, and encourage everyone to break open the burrata just before eating—it’s a delightful experience!
Notes
Make sure to wear gloves while handling beets to avoid staining your hands. Leftover roasted beets and carrots can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Salad
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 120 mg
- Protein: 10 g