Description
A vibrant and colorful salad featuring roasted red and golden beets, carrots, and creamy burrata cheese, drizzled with a flavorful rosemary vinaigrette. This dish is both visually stunning and delicious, perfect for a light lunch or impressive side dish.
Ingredients
Scale
For the Salad:
- 3 red beets, peeled and sliced
- 3 golden beets, trimmed and peeled
- 6 carrots, halved lengthwise
- Olive oil, for roasting
- Salt, to taste
- Burrata cheese, for topping
- Beet greens (optional), chopped
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon fresh rosemary, finely chopped
- Salt, to taste
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Prepare the Vegetables: Cut red and golden beets into wedges. Toss beets and carrots with olive oil and salt. Spread on a baking sheet in a single layer. Roast for 30 minutes, turning once, until caramelized and tender.
- Sauté the Beet Greens: In a skillet over medium heat, warm a splash of olive oil. Add beet greens and sauté for 2–3 minutes until wilted. Set aside.
- Make the Dressing: In a small bowl, whisk olive oil, vinegar, honey, minced garlic, rosemary, and salt until combined.
- Assemble the Salad: Let roasted vegetables cool slightly. Arrange roasted beets and carrots on a platter, add sautéed greens, and top with burrata. Tear burrata gently over the vegetables.
- Dress and Serve: Drizzle with rosemary vinaigrette. Serve warm or at room temperature with a sprinkle of salt or extra herbs, if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 35mg
