Description
Roasted beets and carrots paired with creamy burrata make for a vibrant, delicious salad that’s perfect for any meal. This easy-to-prepare dish is full of flavor and visually stunning.
Ingredients
Scale
For the Salad:
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil
- Salt to taste
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Prepare and Roast Vegetables:
- Prepare the beets and carrots by peeling and cutting them as necessary. Toss the vegetables with olive oil and salt.
- Arrange them on a baking sheet and roast for 30 minutes, or until tender and caramelized.
- Sauté Beet Greens:
- While the vegetables are roasting, sauté the beet greens briefly in a pan with a little olive oil until tender.
- Make the Dressing:
- In a small bowl, whisk together olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt to taste.
- Assemble the Salad:
- Combine the roasted beets and carrots with the sautéed beet greens.
- Top with burrata cheese and drizzle with the prepared dressing.
- Serve:
- Serve immediately and enjoy!
Notes
- For an extra bold coffee flavor, use a dark roast brew.
- Garnish with chocolate shavings or coffee beans for added texture and visual appeal.
- Enhance the richness by mixing dark chocolate cake mix with a spoonful of cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270 kcal
- Sugar: 14 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 30 mg