Description
This Roasted Beets & Carrots with Creamy Burrata Salad is a perfect combination of earthy roasted vegetables, rich and creamy burrata, and a zesty dressing. It’s a satisfying, vibrant dish that works as a side or light main course.
Ingredients
Scale
- 2 medium beets, peeled and sliced into rounds
- 2 large carrots, peeled and sliced into rounds
- 2 tablespoons olive oil (for roasting)
- Salt and pepper to taste
- 2 balls burrata cheese (about 6 oz each)
- 1/4 cup toasted pine nuts (optional, for crunch)
- Fresh parsley or arugula (for garnish)
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (optional, for sweetness)
- 3 tablespoons extra virgin olive oil (for dressing)
Instructions
-
Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
Roast the Beets and Carrots:
- Place the sliced beets and carrots on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized. Set aside to cool slightly.
-
Make the Dressing:
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey (if using), and 3 tablespoons of extra virgin olive oil. Season with salt and pepper to taste.
-
Assemble the Salad:
- On a large serving platter, arrange the roasted beets and carrots. Tear the burrata into pieces and place it over the vegetables.
- Drizzle the dressing over the top, and sprinkle with toasted pine nuts (if using) and fresh parsley or arugula.
-
Serve:
- Serve immediately and enjoy this flavorful and vibrant salad!
Notes
- If you prefer, you can roast the beets and carrots ahead of time and store them in the fridge for up to 2 days.
- You can substitute pine nuts with toasted walnuts or almonds for a different crunch.
- For added freshness, you can add a handful of mixed greens to the salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad, Dessert, Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad plate
- Calories: 290
- Sugar: 14g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg