Description
Indulge in the vibrant flavors of Roasted Beets and Carrots Salad with Burrata. This colorful dish combines earthy roasted beets and carrots, topped with creamy burrata, fresh herbs, and a drizzle of balsamic vinegar. Perfect for any occasion, this salad is not just a meal—it’s an experience that delights the senses. Whether served as a starter or side dish, each bite offers a delightful contrast of textures and tastes that will leave your guests asking for seconds.
Ingredients
Scale
- 2 medium beets (about 1 cup chopped)
- 2 medium carrots (about 1 cup chopped)
- 4 oz fresh burrata cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and peel the beets and carrots, then cut them into uniform pieces.
- Toss the vegetables in olive oil, salt, and pepper; spread out on the baking sheet.
- Roast for 30-35 minutes until fork-tender.
- Allow to cool slightly before combining with chopped herbs in a large bowl.
- Tear burrata into pieces and place on top of the salad; drizzle with balsamic vinegar before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Use seasonal produce for optimal flavor; consider adding toasted nuts for added crunch. Leftover roasted veggies can be stored separately from burrata for freshness in an airtight container.