Roasted Beets and Carrots Salad: A Bright & Easy Burrata Delight
This Roasted Beets and Carrots Salad with Burrata combines earthy sweetness, creamy richness, and tangy brightness for a stunning dish.
Equipment
- oven
- sheet pan
- Skillet
- whisk
Ingredients
Salad
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- tablespoons olive oil for tossing
- to taste salt
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 clove garlic, crushed
- 1 teaspoon minced rosemary
- to taste salt
Instructions
Preparation
- Heat oven to 400 degrees.
- Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces.
- Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan.
- Roast in the oven for 30 minutes or until tender and browned.
- Combine dressing ingredients and whisk until well combined.
- Heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens for about 2 minutes until lightly wilted. Transfer to platter.
- Top with roasted vegetable, burrata and drizzle with dressing. Garnish with fresh rosemary.
Notes
Roast beets whole and unpeeled for moisture and flavor. Assemble salad just before serving to maintain freshness.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 300mgPotassium: 600mgFiber: 7gSugar: 10gVitamin A: 10000IUVitamin C: 20mgCalcium: 200mgIron: 2mg
Tried this recipe?Let us know how it was!