Why Make This Recipe
Roasted beets and carrots salad with burrata is a bright and colorful dish that combines the earthiness of roasted vegetables with creamy burrata cheese. This salad is not only pleasing to the eye but also packed with flavor and nutrients. It’s perfect for a light lunch, a side dish for dinner, or even a festive addition to a holiday table. The combination of sweet beets and carrots with the richness of burrata makes it a delightful treat for everyone.
How to Make Roasted Beets and Carrots Salad with Burrata
Ingredients:
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil
- Salt to taste
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste (for dressing)
Directions:
- Heat the oven to 400 degrees Fahrenheit.
- Cut the tops off the beets, making sure to reserve the beet greens. Scrub the beets clean, then half and slice them.
- Clean the ribs off the beet greens and tear the greens into pieces. Set them aside. If you want to avoid color bleeding, keep the red beets separate from the other vegetables.
- Toss the beets and carrots in olive oil with salt. Spread them out in one layer on a sheet pan. Keep the red beets separate if you prefer.
- Roast the veggies in the oven for about 30 minutes or until they are tender and browned.
- While the vegetables are roasting, combine the dressing ingredients (3 tablespoons of olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and some salt) in a bowl and whisk until well combined.
- About 5 minutes before the vegetables are done, heat a skillet over medium-high heat and add a drizzle of olive oil.
- Quickly sauté the beet greens for about 2 minutes or until they are lightly wilted. Transfer them to a serving platter.
- Once the vegetables are ready, top the beet greens with the roasted beets and carrots. Add burrata cheese and drizzle with the dressing. Garnish with fresh rosemary.
How to Serve Roasted Beets and Carrots Salad with Burrata
Serve this salad warm or at room temperature. It pairs well with crusty bread and a glass of white wine. You can also enjoy it as a main dish or a side to grilled meats.
How to Store Roasted Beets and Carrots Salad with Burrata
To store leftovers, place them in an airtight container in the refrigerator. The salad will stay fresh for about 2-3 days. Keep in mind that the colors may bleed together if stored for a while, so it’s best to enjoy it fresh!
Tips to Make Roasted Beets and Carrots Salad with Burrata
- Use fresh, vibrant vegetables for the best flavor and presentation.
- Adjust the sweetness of the dressing to your taste by adding more or less honey.
- If you can’t find burrata, you can substitute with fresh mozzarella for a similar creamy texture.
- Consider adding some nuts, like walnuts or pistachios, for extra crunch.
Variation
You can customize this salad by adding other vegetables like parsnips or sweet potatoes. For a nutty flavor, try sprinkling some toasted seeds on top.
FAQs
1. Can I use canned beets instead of fresh?
Yes, you can use canned beets, but the roasted flavor will be missing. Fresh beets provide a richer taste.
2. Is this salad vegan?
To make it vegan, skip the burrata or replace it with a plant-based cheese alternative.
3. Can I make the dressing in advance?
Absolutely! You can make the dressing ahead of time and store it in the refrigerator for up to a week. Just give it a good shake before using.
Roasted Beets and Carrots Salad with Burrata
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant, flavorful salad featuring roasted red and golden beets, carrots, sautéed beet greens, and creamy burrata, finished with a honey rosemary dressing.
Ingredients
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil
- Salt to taste
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste (for dressing)
Instructions
- Heat the oven to 400 degrees Fahrenheit.
- Cut the tops off the beets, reserving the beet greens. Scrub beets clean, then halve and slice them.
- Clean the ribs off the beet greens and tear the greens into pieces. Set them aside. Keep red beets separate if avoiding color bleeding.
- Toss the beets and carrots in olive oil with salt. Spread them on a sheet pan in one layer. Keep red beets separate if preferred.
- Roast the vegetables for about 30 minutes or until tender and browned.
- While roasting, whisk together the dressing ingredients: 3 tablespoons olive oil, white wine vinegar, honey, garlic, rosemary, and salt.
- Five minutes before the vegetables are done, heat a skillet over medium-high heat and add a drizzle of olive oil.
- Sauté the beet greens for about 2 minutes until lightly wilted. Transfer to a serving platter.
- Once the vegetables are ready, top the beet greens with roasted beets and carrots. Add burrata and drizzle with dressing.
- Garnish with fresh rosemary and serve warm or at room temperature.
Notes
Use fresh, vibrant veggies for color and flavor. Adjust dressing sweetness to taste. Substitute burrata with fresh mozzarella if needed. Add nuts or seeds for crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Seasonal
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 10g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg
Keywords: beets, carrots, burrata, roasted vegetables, fall salad, vegetarian