Roasted Beets and Carrots Salad with Burrata
Enjoy a vibrant Roasted Beets and Carrots Salad with Burrata that balances flavors perfectly. Try this recipe today for a delightful meal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Ingredients
Scale
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- 3 tablespoons olive oil
- 2 tablespoons vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste
Instructions
- Preheat the oven to 400°F.
- Clean the beets and carrots; slice them while reserving beet greens.
- Toss beets and carrots in olive oil, sprinkle with salt, and roast on a sheet pan for about 30 minutes until tender.
- Prepare the dressing by whisking together olive oil, vinegar, honey, garlic, rosemary, and salt.
- Sauté beet greens in a skillet for about two minutes until wilted.
- Assemble by placing sautéed greens on a platter, followed by roasted vegetables and burrata. Drizzle with dressing before serving.
Nutrition
- Serving Size: 1/4 of the salad (approximately 200g)
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg