Description
A vibrant and delicious Roasted Beets and Carrots Salad featuring sweet caramelized vegetables paired with creamy burrata cheese and fresh greens, dressed with balsamic vinegar and olive oil for a perfect balance of flavors. Ideal as a healthy appetizer or light main course.
Ingredients
Scale
Vegetables
- 2 medium-sized beets, peeled and cut into wedges
- 3 medium-sized carrots, peeled and sliced
For Roasting and Dressing
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Salad Assembly
- 1 ball of burrata cheese
- Fresh arugula or mixed greens (about 3 cups)
Optional Toppings
- Chopped nuts (walnuts or pecans)
- Fresh herbs (basil or parsley)
- Drizzle of honey or balsamic glaze
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the Vegetables: In a mixing bowl, combine the peeled and cut beet wedges and sliced carrots. Drizzle them with olive oil and season with salt and pepper. Toss thoroughly to coat evenly.
- Roast the Vegetables: Arrange the coated beets and carrots in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, turning halfway through to ensure even caramelization and tenderness.
- Cool the Vegetables: After roasting, remove the baking sheet from the oven and let the vegetables cool for 10-15 minutes, allowing their flavors to settle.
- Mix with Greens: Place a bed of fresh arugula or mixed greens in a large bowl. Add the roasted beets and carrots on top.
- Add Burrata: Tear the burrata cheese into pieces and distribute it evenly over the salad.
- Dress the Salad: Drizzle the salad with balsamic vinegar and additional olive oil if desired. Toss gently to combine all ingredients without breaking the burrata pieces excessively.
- Garnish: Sprinkle optional chopped nuts and fresh herbs over the salad. Add a drizzle of honey or balsamic glaze if preferred for a touch of sweetness.
- Serve Immediately: Enjoy the salad while the roasted vegetables are still warm, enhancing their natural sweetness and the overall flavor experience.
Notes
- Be sure to toss the vegetables halfway through roasting to ensure even cooking and caramelization.
- If burrata is not available, fresh mozzarella can be a substitute, though the creamy texture will vary.
- Adjust seasoning and dressing to taste; some may prefer more balsamic vinegar or a pinch of freshly cracked black pepper.
- Optional toppings add texture and flavor but can be omitted for a simpler salad.
- This salad is best served fresh but can be refrigerated for up to 1 day; add burrata just before serving to maintain its creaminess.
