Description
A colorful and nourishing roasted beet and carrot salad paired with rich, creamy burrata. Finished with a rosemary honey vinaigrette.
Ingredients
• 3 red beets, peeled and sliced
• 3 golden beets, trimmed and peeled
• 6 carrots, halved lengthwise
• Olive oil, for roasting
• Salt, to taste
• Burrata cheese (for topping)
• Beet greens (from the beets), washed and chopped
• 3 tablespoons olive oil (for dressing)
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 garlic clove, minced
• 1 teaspoon fresh rosemary, finely chopped
• Salt, to taste (for dressing)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut red and golden beets into wedges. Toss with halved carrots in olive oil and salt.
3. Arrange in a single layer on a baking sheet and roast for 30 minutes until tender and caramelized.
4. While roasting, heat olive oil in a pan and sauté beet greens until wilted. Set aside.
5. In a small bowl, whisk olive oil, vinegar, honey, garlic, rosemary, and salt to make dressing.
6. Once roasted vegetables are slightly cooled, combine them with sautéed greens.
7. Place burrata cheese over the top of the salad.
8. Drizzle dressing over everything and serve immediately.
Notes
– You can substitute beet greens with spinach or Swiss chard.
– Burrata should be served at room temperature for best texture.
– Prep veggies in advance and assemble right before serving.
– Use goat cheese as an alternative to burrata if needed.
– Not recommended for freezing.
- Prep Time: 15
- Cook Time: 30
- Method: Roasted
- Cuisine: Seasonal