Roasted Beets and Carrots Salad with Burrata
A delicious and colorful salad featuring roasted beets and carrots topped with creamy burrata cheese, perfect as a side dish or light lunch.
Ingredients
Roasted Vegetables
- 2 medium beets, peeled and cut into wedges Cut into similar sizes for even cooking
- 4 medium carrots, peeled and cut into sticks Cut into similar sizes for even cooking
- 2 tablespoons olive oil For roasting
- 1 tablespoon balsamic vinegar Can substitute with red wine or apple cider vinegar
- 1 teaspoon honey For sweetness
- 1 teaspoon fresh thyme (or dried) Other herbs like rosemary or parsley can be used
- Salt and pepper, to taste
Final Assembly
- 4 oz burrata cheese Tear into pieces before adding to salad
- Fresh arugula or mixed greens (optional) For serving
- Toasted walnuts or almonds (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the beets and carrots with olive oil, balsamic vinegar, honey, thyme, salt, and pepper.
- Spread the vegetables in a single layer on the baking sheet.
Cooking
- Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and caramelized.
Assembly
- Arrange the roasted vegetables on a serving plate.
- Tear the burrata into pieces and place it on top of the roasted veggies.
- Optionally, serve on a bed of arugula or mixed greens and sprinkle with toasted nuts.
- Drizzle with extra olive oil and balsamic vinegar if desired. Enjoy!
Notes
This salad can be served warm or at room temperature. Store leftovers in an airtight container in the fridge. Keep the burrata separate until serving. Lasts for 2-3 days in the fridge.