Description
This vibrant Roasted Beets and Carrots Salad with Burrata combines earthy roasted root vegetables with creamy burrata cheese and a tangy honey vinaigrette. Enhanced by sautéed beet greens and fresh rosemary, it’s a flavorful and elegant salad perfect for a wholesome lunch or a stunning side dish.
Ingredients
Scale
Vegetables
- 3 red beets, trimmed and cleaned
- 3 golden beets, trimmed and cleaned
- 6 carrots, peeled and trimmed
- Beet greens from the beets, reserved
Dressing
- 3 tablespoons olive oil, divided
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon fresh rosemary, chopped
- Salt, to taste
Other
- Creamy burrata cheese, enough to top salad (about 4 balls, approximately 130g each)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables, ensuring it reaches the right temperature before placing the veggies inside.
- Prepare the vegetables: Trim and thoroughly clean the red and golden beets along with the carrots. Slice or cut them into even-sized pieces to ensure they roast evenly.
- Roast the vegetables: Toss the beets and carrots in olive oil and add salt to taste. Spread them evenly on a baking sheet and roast in the oven for about 30 minutes or until the vegetables are tender and caramelized at the edges.
- Make the dressing: In a mixing bowl, whisk together the remaining olive oil, white wine vinegar, honey, crushed garlic, chopped fresh rosemary, and a pinch of salt until well combined and emulsified.
- Sauté beet greens: Heat a skillet over medium heat and quickly sauté the reserved beet greens in a small amount of olive oil until wilted but still vibrant, about 2-3 minutes.
- Assemble the salad: On a serving platter, layer the sautéed beet greens first, then top with the warm roasted beets and carrots. Add balls of creamy burrata cheese on top. Drizzle the prepared honey vinaigrette dressing evenly over the salad and garnish with additional fresh rosemary if desired.
Notes
- Roasting time may vary slightly depending on the size of the vegetable pieces; check for tenderness by piercing with a fork.
- For a vegan version, substitute burrata cheese with a plant-based creamy cheese alternative.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.
- Use fresh rosemary rather than dried for maximum flavor impact.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted beets salad, carrot salad, burrata salad, Mediterranean salad, roasted vegetable salad, vegetarian salad, honey vinaigrette dressing
