Roasted Beets & Carrots with Creamy Burrata Salad
A vibrant salad featuring roasted beets and carrots complemented by creamy burrata, arugula, and a drizzle of balsamic glaze, perfect for any gathering.
Ingredients
For the salad
- 2 medium beets, peeled and cut into wedges Packed with nutrients.
- 3 large carrots, peeled and cut into sticks Adds a delightful crunch and sweetness.
- 2 tablespoons olive oil A good quality olive oil brings everything together beautifully.
- Salt and pepper to taste Enhances the natural flavors of the veggies.
- 1 teaspoon fresh thyme (optional) Fresh herbs can elevate the dish.
- 1 ball burrata cheese The creamy star of this salad.
- 2 cups arugula or mixed greens The peppery taste pairs well with the sweeter elements.
- 1 tablespoon balsamic glaze Completes the salad.
- 1 tablespoon honey Balances the flavors.
- 1 tablespoon lemon juice Brightens the dish.
- 1 tablespoon toasted nuts (like pine nuts or walnuts) Adds crunch.
- Fresh basil leaves for garnish Adds freshness.
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 the olive oil, salt, pepper, and thyme.
- Spread the vegetables in a single layer on your baking sheet.
Roasting
- Roast the veggies in the oven for about 35 to 40 minutes, flipping halfway through.
Assembly
- On a large serving plate, layer the arugula or mixed greens.
- Once the beets and carrots are roasted and slightly cooled, add them on top of the greens.
- Place the burrata cheese in the center of the salad.
- Drizzle with balsamic glaze, honey, and lemon juice.
- Sprinkle with toasted nuts and garnish with fresh basil leaves.
- Serve and enjoy!
Notes
Use fresh ingredients for the best flavor. Experiment with toppings and taste as you go!
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 7gFat: 20gSaturated Fat: 5gSodium: 150mgFiber: 5gSugar: 6g
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