Description
This salad balances sweet roasted beets and carrots with creamy burrata, making it an easy and elegant dish perfect for weeknights or entertaining.
Ingredients
Scale
- 3 medium beets, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces burrata cheese
- Fresh arugula or mixed greens
- Balsamic vinegar or dressing of choice
Instructions
- Preheat the oven to 400°F (200°C). Peel the beets and carrots. Dice the beets into roughly 1/2-inch pieces and slice the carrots.
- In a large bowl, toss the diced beets and sliced carrots with 2 tablespoons olive oil. Season with salt and pepper.
- Spread the vegetables in a single layer on a baking sheet. Roast in the oven for about 25–30 minutes, stirring halfway through until tender and slightly caramelized.
- Let the vegetables cool slightly for 5 minutes. Arrange a bed of arugula or mixed greens on a serving platter, top with the warm roasted beets and carrots, and tear the burrata over the top. Drizzle with balsamic vinegar just before serving.
Notes
Store leftover roasted vegetables separate from burrata to maintain texture. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 16g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5.5g
- Protein: 11g
- Cholesterol: 0mg