Roasted Beet and Carrot Salad with Creamy Burrata
Roasted Beet and Carrot Salad with Creamy Burrata is a vibrant dish that bursts with flavor and color. Earthy roasted beets combine beautifully with sweet heirloom carrots, all elevated by the creamy indulgence of burrata cheese. Drizzled with balsamic vinegar and adorned with fresh herbs, this salad is not just a feast for the eyes but also a delightful addition to any meal. Perfect for casual dinners or festive gatherings, it’s both nourishing and pleasing to the palate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Ingredients
Scale
- 2 medium beets, peeled and cubed
- 2 medium heirloom carrots, peeled and sliced
- 4 oz burrata cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss beets and carrots with 2 tbsp olive oil, salt, and pepper until evenly coated. Spread on the baking sheet.
- Roast for 30-35 minutes until tender. Let cool slightly.
- Transfer roasted vegetables to a serving bowl and tear burrata over the top.
- Drizzle with remaining olive oil and balsamic vinegar; garnish with fresh herbs before serving.
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 220
- Sugar: 8g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg