Roasted Beets and Carrots Salad with Burrata
Roasted Beets and Carrots Salad with Burrata is a vibrant, flavorful dish that beautifully balances earthy sweetness and creamy richness. This delightful salad features tender roasted beets and carrots, fresh greens, and luscious burrata cheese, all drizzled with a tangy balsamic dressing. Perfect for dinner parties or a light lunch, it’s not just a feast for the eyes but also a nutritious choice that can elevate any meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium-sized beets (about 300g), peeled and cubed
- 2 medium-sized carrots (about 200g), peeled and sliced
- 150g fresh burrata cheese
- 100g mixed greens (arugula, spinach, or baby kale)
- 2 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss the cubed beets and sliced carrots with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables on the prepared baking sheet and roast for 30–35 minutes until tender and caramelized, stirring halfway through.
- Allow the roasted veggies to cool slightly before combining them with mixed greens in a large bowl.
- Tear the burrata cheese into pieces and add it atop the salad. Drizzle with balsamic vinegar just before serving.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 330
- Sugar: 10g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg