Roasted Beets and Carrots Salad with Burrata
Ingredients:
For the Salad:
3 red beets, trimmed and peeled
3 golden beets, trimmed and peeled
6 carrots, halved lengthwise
Olive oil, to taste
Salt, to taste
Burrata cheese, for topping
For the Dressing:
3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp honey
1 garlic clove, minced
1 tsp fresh rosemary, finely chopped
Salt, to taste
Directions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Vegetables: Cut the red and golden beets into wedges. Toss the beets and halved carrots with olive oil and salt. Spread them in a single layer on a baking sheet.
Roast Vegetables: Roast the beets and carrots for 30 minutes, or until they are tender and caramelized, stirring once halfway through.
Sauté Beet Greens (Optional): If desired, sauté the beet greens in a pan with a bit of olive oil until wilted. Set aside.
Make the Dressing: In a small bowl, whisk together the olive oil, white wine vinegar, honey, minced garlic, rosemary, and a pinch of salt until well combined.
Assemble the Salad: Let the roasted vegetables cool slightly. Combine the beets, carrots, and sautéed beet greens on a serving platter. Tear the burrata cheese into pieces and place it on top.
Dress and Serve: Drizzle the dressing over the salad. Serve immediately for a warm, flavorful dish.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal per serving | Servings: 4 servings