Description
A colorful and vibrant salad featuring roasted red and golden beets with sweet carrots, topped with creamy burrata and finished with a fragrant rosemary dressing. Perfect as a light main course or elegant side dish.
Ingredients
- 3 red beets, trimmed and peeled
- 3 golden beets, trimmed and peeled
- 6 carrots, halved lengthwise
- Olive oil
- Salt, to taste
- Burrata cheese
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp fresh rosemary, finely chopped
- Salt, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the beets into wedges and toss with olive oil and salt. Arrange the beets and carrots on a baking sheet in a single layer.
- Roast for about 30 minutes, or until the vegetables are tender and caramelized.
- While the vegetables roast, sauté the beet greens in a pan with a little olive oil until wilted. Set aside.
- In a small bowl, whisk together olive oil, white wine vinegar, honey, minced garlic, rosemary, and a pinch of salt to prepare the dressing.
- Let the roasted vegetables cool slightly, then combine them with the sautéed beet greens on a serving platter.
- Top with burrata cheese and drizzle the dressing over the salad. Serve immediately.
Notes
- For added texture, sprinkle toasted walnuts or pistachios on top.
- Use pre-cooked beets to reduce roasting time if desired.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Bring burrata to room temperature before serving for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 14 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 35 mg
