Description
A vibrant roasted beets and carrots salad topped with creamy burrata, sautéed beet greens, and a tangy honey vinaigrette. This colorful dish balances earthy sweetness, fresh herbs, and rich cheese for an elegant appetizer or light meal.
Ingredients
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- 2 tablespoons olive oil (for roasting)
- Salt to taste
- 1 ball burrata cheese
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Fresh rosemary for garnish
Instructions
1. Heat oven to 400°F (200°C).
2. Cut the tops from the beets and reserve the beet greens. Scrub the beets clean, then halve and slice them. Remove the thick ribs from the beet greens and tear the leaves into pieces.
3. Keep the red beets separate from the other vegetables if you want to prevent the colors from bleeding.
4. Toss the beets and carrots with olive oil and salt. Spread them in a single layer on a sheet pan, again keeping red beets separate if desired.
5. Roast in the oven for about 30 minutes or until the vegetables are tender and lightly browned.
6. In a small bowl, whisk together olive oil, vinegar, honey, crushed garlic, minced rosemary, and salt to make the dressing.
7. Just before the vegetables are ready, heat a skillet over medium-high heat with a drizzle of olive oil.
8. Quickly sauté the beet greens for about 2 minutes until lightly wilted, then transfer them to a serving platter.
9. Top the greens with the roasted vegetables and torn burrata cheese.
10. Drizzle the dressing over the salad and garnish with fresh rosemary before serving.
Notes
Roast beets whole and unpeeled if desired to lock in moisture and flavor, then peel after roasting.
Cut carrots slightly smaller than the beets so they cook evenly.
Serve burrata at room temperature for the creamiest texture.
Tear burrata into chunks instead of slicing so the creamy center blends into the salad.
A balsamic vinaigrette adds deeper sweetness, while a citrus dressing with orange juice and zest brightens the flavors.
Add grilled chicken, salmon, or chickpeas to turn this salad into a full meal.
Store roasted vegetables separately in the refrigerator for up to 4 days and assemble the salad just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg