Description
A vibrant and flavorful Roasted Beet and Carrot Salad topped with creamy burrata cheese, perfect for a refreshing dish.
Ingredients
Scale
- 2 medium beets, peeled and cut into wedges
- 2 large carrots, peeled and sliced into rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 4 ounces burrata cheese
- 1/4 cup fresh arugula or mixed greens
- 1/4 cup chopped walnuts (optional)
- Fresh herbs (such as parsley or basil) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the beet wedges and carrot rounds with olive oil, salt, and black pepper until evenly coated.
- Spread the beets and carrots on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- Remove the vegetables from the oven and let them cool slightly. Drizzle with balsamic vinegar and toss to combine.
- On a serving platter, arrange the roasted beets and carrots. Tear the burrata cheese and place it in the center.
- Top with fresh arugula or mixed greens and sprinkle with chopped walnuts if using. Garnish with fresh herbs.
- Serve immediately or chill for 15-20 minutes before serving for a refreshing dish.
Notes
- For added flavor, try roasting the vegetables with a sprinkle of garlic powder or fresh thyme.
- Substitute the burrata with feta cheese for a tangier taste or use goat cheese for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg