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–+ servings
Marco

Roasted Beet and Carrot Salad with Burrata Recipe Revealed!

A vibrant and flavorful Roasted Beet and Carrot Salad topped with creamy burrata cheese, perfect for a refreshing dish.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the beet wedges and carrot rounds with olive oil, salt, and black pepper until evenly coated.
  3. 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.
  4. Remove the vegetables from the oven and let them cool slightly. Drizzle with balsamic vinegar and toss to combine.
  5. On a serving platter, arrange the roasted beets and carrots. Tear the burrata cheese and place it in the center.
  6. Top with fresh arugula or mixed greens and sprinkle with chopped walnuts if using. Garnish with fresh herbs.
  7. Serve immediately or chill for 15-20 minutes before serving for a refreshing dish.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 12gCholesterol: 30mgSodium: 300mgFiber: 4gSugar: 6g

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.

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