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Roasted Beets and Carrots Salad with Burrata

A vibrant salad featuring roasted beets, sweet carrots, and creamy burrata, perfect as an appetizer or light main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 3 red beets with tops Look for firm beets without blemishes.
  • 3 golden beets with tops Adds sweetness and color contrast.
  • 6 carrots, halved lengthwise Fresh carrots enhance the crunch.
  • 3 tablespoons olive oil For roasting the vegetables.
  • 2 tablespoons vinegar Balsamic or apple cider for tang.
  • 1 tablespoon honey Balances acidity of the vinegar.
  • 1 clove garlic, crushed Adds depth of flavor.
  • 1 teaspoon minced rosemary Brings aromatic earthiness.
  • to taste salt Enhances flavors.

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Cut the tops off the beets, scrub them clean, and slice into wedges. Halve the carrots lengthwise.
  3. Toss the beets and carrots in olive oil seasoned with salt, then spread on a baking sheet.
  4. Whisk together vinegar, honey, garlic, rosemary, salt, and remaining olive oil for the dressing.
  5. Sauté reserved beet greens in olive oil until slightly wilted, about two minutes.
  6. Assemble the salad by layering sautéed beet greens, roasted vegetables, burrata, and dressing.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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