Description
This Roasted Beets & Carrots with Creamy Burrata Salad is a delightful and colorful dish that combines the earthy sweetness of roasted beets and carrots with the creamy richness of burrata cheese. Tossed with fresh herbs and nuts, and finished with a drizzle of balsamic glaze or honey, this salad is a perfect balance of flavors and textures.
Ingredients
Scale
For the Roasted Vegetables:
- 3 medium beets, peeled and cut into wedges
- 3 large carrots, peeled and sliced into thick coins
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar
For the Salad:
- 4 cups mixed greens or arugula
- 2 balls burrata cheese
- 2 tablespoons chopped fresh herbs (such as parsley or dill)
- ¼ cup chopped walnuts or pistachios (optional)
- Drizzle of honey or balsamic glaze (optional for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Roast Vegetables: Place beet wedges and carrot slices on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized. Drizzle with balsamic vinegar.
- Assemble Salad: Arrange greens on a platter. Top with roasted vegetables, torn burrata, herbs, and nuts if using. Drizzle with honey or balsamic glaze.
- Serve: Serve immediately and enjoy!
Notes
- Golden beets can be used for less staining and a milder flavor.
- This salad can be served warm or at room temperature.
- To add protein, top with grilled chicken or lentils.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 330
- Sugar: 10g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
