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Roasted Beets and Carrots Salad with Burrata Recipe

Roasted Beets and Carrots Salad with Burrata Recipe
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★★★★★

5 from 11 reviews

A vibrant and nutritious Roasted Beets and Carrots Salad featuring both red and golden beets, tender carrots, and creamy burrata cheese. The salad is enhanced with a fresh garlic-rosemary dressing and sautéed beet greens, making it a colorful and flavorful dish perfect for any season.

Ingredients

Scale

Salad

  • 3 red beets with tops
  • 3 golden beets with tops
  • 6 carrots, halved lengthwise
  • Olive oil, for tossing
  • Salt, to taste
  • 4 oz burrata cheese

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, crushed
  • 1 teaspoon minced rosemary
  • Salt, to taste

Instructions

  1. Prepare the vegetables: Heat the oven to 400°F (200°C). Cut the tops off the beets, reserving the beet greens. Scrub the beets clean, then halve and slice them. Remove the ribs from the beet greens and tear the leaves into pieces. Keep the red beets separate from the golden beets and carrots to avoid color bleeding.
  2. Toss and roast the vegetables: Toss the beets and carrots in olive oil and salt until evenly coated. Spread them in a single layer on a sheet pan, keeping red beets separated from golden beets and carrots. Roast in the oven for about 30 minutes, or until the vegetables are tender and browned.
  3. Make the dressing: In a bowl, whisk together olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt until well combined.
  4. Sauté the beet greens: Just before the vegetables are done roasting, heat a drizzle of olive oil in a skillet over medium-high heat. Add the beet greens and sauté for about 2 minutes until they are lightly wilted. Transfer the greens to a serving platter.
  5. Assemble the salad: Arrange the roasted vegetables over the sautéed beet greens. Top with torn pieces of burrata cheese. Drizzle the salad with the dressing and garnish with additional fresh rosemary if desired.

Notes

  • Keeping red beets separate while roasting helps prevent their deep color from bleeding onto the other vegetables.
  • You can substitute white wine vinegar with apple cider vinegar if preferred.
  • For a vegan version, omit burrata or replace it with a plant-based cheese alternative.
  • Roasted vegetables can be enjoyed warm or at room temperature.
  • Leftover salad can be stored covered in the refrigerator for up to 2 days, but burrata is best added fresh.

Nutrition

Keywords: Roasted beets salad, carrot salad, burrata, roasted vegetables, Mediterranean salad, healthy salad

Find it online: https://mixitwitjoe.com/roasted-beets-and-carrots-salad-with-burrata-recipe/