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–+ servings

Roasted Beets and Carrots Salad with Burrata

A vibrant salad featuring roasted beets and carrots, topped with creamy burrata and a tangy vinaigrette.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 medium beets peeled and cut into wedges
  • 4 medium carrots peeled and cut into sticks
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
Dressing
  • 3 tablespoons balsamic vinegar for dressing
  • 1 tablespoon honey optional for sweetness
  • 1 teaspoon Dijon mustard for flavor
  • 1 tablespoon olive oil for dressing
Toppings
  • 8 ounces burrata cheese for serving
  • 1 cup arugula for garnish
  • 2 tablespoons fresh basil chopped, for garnish

Method
 

Roasting the Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the beets and carrots with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet in a single layer.
  4. Roast for 30-35 minutes, or until tender and caramelized, stirring halfway through.
Making the Dressing
  1. In a mixing bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil.
  2. Season with salt and pepper to taste.
Assembling the Salad
  1. Once the vegetables are roasted, let them cool slightly.
  2. On a serving platter, arrange the roasted beets and carrots.
  3. Drizzle with the dressing and top with burrata cheese, arugula, and basil.
  4. Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 6gFiber: 8gSugar: 10g

Notes

This salad can be served warm or at room temperature. Feel free to add nuts or seeds for extra crunch.

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