Description
Our Vibrant Roasted Beets & Carrots with Creamy Burrata Salad is a feast for the eyes and palate!
Ingredients
Scale
- 3 red beets, peeled and sliced into wedges
- 3 golden beets, peeled and sliced into wedges
- 6 carrots, halved lengthwise
- Olive oil, for roasting
- Salt, to taste
- 1 ball burrata cheese
- Beet greens, washed and chopped
- 3 tbsp olive oil (for dressing)
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp fresh rosemary, finely chopped
- Salt, to taste (for dressing)
Instructions
- Begin by preheating your oven to 400°F (200°C).
- Next, take your red and golden beets as well as the carrots and place them in a large mixing bowl. Drizzle them generously with olive oil and sprinkle salt to taste. Toss everything together.
- Now, let your oven do its magic! Roast the vegetables for about 30 minutes, or until they are tender and golden brown.
- While the beets and carrots are roasting, heat a small amount of olive oil in a sauté pan and sauté the washed and chopped beet greens until just wilted.
- To create the dressing, whisk together olive oil, white wine vinegar, honey, minced garlic, and fresh rosemary in a small bowl.
- Once the roasted vegetables have cooled slightly, combine them with the sautéed beet greens on a serving platter.
- Finally, drizzle the rosemary honey vinaigrette over the assembled salad and serve immediately.
Notes
If burrata is hard to find, fresh mozzarella or goat cheese are great alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: 320 kcal
- Sodium: 180 mg
- Protein: 10 g