Description
A colorful and nutritious salad featuring roasted beets and carrots, topped with creamy burrata cheese and drizzled with a rosemary-honey vinaigrette.
Ingredients
Scale
- 3 red beets, peeled and cut into wedges
- 3 golden beets, peeled and cut into wedges
- 6 carrots, halved lengthwise
- Olive oil, for roasting
- Salt, to taste
- 1 ball burrata cheese
- 1 cup beet greens, washed and chopped
- For the Dressing:
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp finely chopped fresh rosemary
- Salt, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chopped red and golden beets along with the halved carrots. Drizzle with olive oil and season with salt to taste. Toss everything together until the vegetables are evenly coated with oil and salt. Spread the mixture in a single layer on your prepared baking sheet.
- Place the baking sheet in the preheated oven and roast for about 30 minutes until tender and golden.
- While the root vegetables are roasting, heat a small skillet over medium heat with a splash of olive oil and sauté the chopped beet greens until wilted.
- In a separate bowl, whisk together the olive oil, white wine vinegar, honey, minced garlic, finely chopped rosemary, and a pinch of salt.
- Once the vegetables are done roasting, arrange them on a serving platter with the sautéed beet greens. Tear the burrata cheese over the salad and drizzle with the vinaigrette.
Notes
Ensure all vegetables are cut uniformly for even cooking. This salad can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: 320 kcal
- Sodium: 200 mg
- Protein: 10 g