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
Scale
- 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