Roasted Beets and Carrots Salad with Burrata
A delightful Roasted Beets and Carrots Salad with Burrata, combining earthy flavors and creamy texture, perfect as a fall vegetable side dish.
Equipment
- oven
- skillet
- sheet pan
Ingredients
Salad
- 3 medium red beets with tops
- 3 medium golden beets with tops
- 6 medium carrots, halved lengthwise
- tablespoons olive oil for tossing vegetables
- 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.
- Keep the red beets separate from the rest of the vegetables to prevent color bleeding. 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 right before the vegetables are ready from the oven.
- Quickly sauté the beet greens for about 2 minutes or until lightly wilted. Transfer to a platter.
- Top with roasted vegetables, burrata, and drizzle with the dressing. Garnish with fresh rosemary.
Notes
Roasting enhances the sweetness of the beets and carrots, while the burrata adds a creamy richness to the dish.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 200mgPotassium: 600mgFiber: 6gSugar: 12gVitamin A: 3000IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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