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Roasted Beets and Carrots Salad with Burrata Recipe

Roasted Beets and Carrots Salad with Burrata Recipe
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★★★★★

5.3 from 22 reviews

A vibrant and flavorful Roasted Beets and Carrots Salad with creamy burrata cheese, perfectly complemented by a tangy honey-rosemary dressing and tender sautéed beet greens. This colorful dish is a wholesome and elegant salad ideal for a light lunch or a stunning side dish.

Ingredients

Scale

Salad

  • 3 red beets with tops
  • 3 golden beets with tops
  • 6 carrots, halved lengthwise
  • Olive oil, as needed for tossing and sautéing
  • Salt, to taste

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, crushed
  • 1 teaspoon minced rosemary
  • Salt, to taste

Other

  • 1 ball of burrata cheese (about 8 ounces)
  • Fresh rosemary, for garnish

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Cut the tops off the beets, reserving the beet greens for later use. Scrub the beets thoroughly, halve, and then slice them. Remove the ribs from the beet greens and tear the greens into bite-sized pieces.
  2. Toss Vegetables with Olive Oil and Salt: To prevent color bleeding between red and golden beets, keep the red beets separate from the other vegetables. Toss the beets and carrots in olive oil and season with salt to taste. Spread them out in a single layer on a baking sheet, again keeping the red beets apart from the golden beets and carrots.
  3. Roast the Vegetables: Place the baking sheet in the oven and roast for about 30 minutes, or until the vegetables are tender and nicely browned.
  4. Prepare the Dressing: While the vegetables roast, combine the olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt in a bowl. Whisk vigorously until well emulsified and set aside.
  5. Sauté the Beet Greens: Just before the vegetables are done roasting, heat a skillet over medium-high heat with a small drizzle of olive oil. Quickly sauté the beet greens for about 2 minutes, or until they are lightly wilted but still vibrant.
  6. Assemble the Salad: Transfer the sautéed beet greens to a serving platter. Arrange the roasted beets and carrots over the greens. Tear or slice the burrata cheese and place it on top of the salad.
  7. Dress and Garnish: Drizzle the honey-rosemary dressing evenly over the salad and finish with a garnish of fresh rosemary sprigs. Serve immediately for best flavor and texture.

Notes

  • To avoid color mixing, keep red beets separate from golden beets and carrots while tossing and roasting.
  • Burrata cheese adds a creamy texture, but it can be substituted with fresh mozzarella if preferred.
  • Roasting time may vary depending on the size of the vegetables; check for tenderness with a fork.
  • Leftover dressing can be stored in the refrigerator for up to one week and used on other salads.
  • Beet greens are edible and nutritious, so don’t discard them; sautéing them adds flavor and reduces waste.

Nutrition

Keywords: Roasted Beets Salad, Carrots Salad, Burrata Salad, Honey Rosemary Dressing, Beet Greens, Mediterranean Salad, Vegetarian Salad

Find it online: https://servedbynora.com/roasted-beets-and-carrots-salad-with-burrata-recipe/