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Roasted Beets and Carrots Salad with Burrata Delights You!

Roasted Beets and Carrots Salad with Burrata | Earthy, Creamy & Stunningly Delicious!
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A vibrant and flavorful salad combining roasted beets and carrots, topped with creamy burrata and a tangy 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
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, crushed
  • 1 teaspoon minced rosemary
  • salt to taste

Instructions

  1. Heat oven to 400 degrees.
  2. Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces. Set aside. Keep the red beets separate from the rest of the vegetables if you don’t want the colors to bleed.
  3. Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan, again keeping red beets separate from the rest of the vegetables.
  4. Roast in the oven for 30 minutes or until tender and browned.
  5. Combine dressing ingredients and whisk until well combined.
  6. Right before the vegetables are ready from the oven, heat a skillet over medium-high heat with a drizzle of olive oil.
  7. Quickly sauté the beet greens, about 2 minutes or until lightly wilted. Transfer to platter.
  8. Top with roasted vegetables, burrata and drizzle with dressing. Garnish with fresh rosemary.

Notes

  • For a milder flavor, use less garlic in the dressing.
  • Can substitute burrata with mozzarella if desired.
  • Best served immediately for optimal freshness.

Nutrition

Find it online: https://www.spiritsdrink.com/roasted-beets-carrots-salad-burrata-recipe/