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–+ servings

Roasted Beets and Carrots Salad with Burrata

A vibrant salad featuring roasted beets and carrots topped with creamy burrata, drizzled with a balsamic reduction.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 medium beets peeled and cut into wedges
  • 4 medium carrots peeled and sliced
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
Dressing
  • 2 tablespoons balsamic vinegar for dressing
  • 1 tablespoon honey optional for sweetness
  • 1 teaspoon Dijon mustard for flavor
  • 3 tablespoons olive oil for dressing
Toppings
  • 8 ounces burrata cheese for topping
  • 1/4 cup fresh basil for garnish
  • 1/4 cup walnuts toasted, for crunch

Method
 

Roast the Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, toss the beets and carrots with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet in a single layer.
  4. Roast in the preheated oven for 30-35 minutes, or until tender and caramelized.
Prepare the Dressing
  1. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil until well combined.
Assemble the Salad
  1. Once the vegetables are roasted, let them cool slightly.
  2. On a serving platter, arrange the roasted beets and carrots.
  3. Tear the burrata and place it on top of the vegetables.
  4. Drizzle the dressing over the salad and sprinkle with fresh basil and toasted walnuts.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 10gFat: 25gSaturated Fat: 8gFiber: 6gSugar: 10g

Notes

This salad can be served warm or at room temperature. Adjust the sweetness of the dressing according to your taste.

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