Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata

📝 Ingredients

For the roasted vegetables:

• 3 medium beets, peeled and cut into wedges

• 3 medium carrots, peeled and sliced into thick sticks

• 2 tbsp olive oil

• 1 tsp honey (optional, for carrots)

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp dried thyme or fresh thyme leaves

For the salad:

• 1 ball fresh burrata (about 4 oz)

• 2 cups arugula or mixed greens

• 2 tbsp toasted walnuts or pistachios (optional, for crunch)

• Fresh basil or mint leaves (for garnish)

For the dressing:

• 3 tbsp olive oil

• 1 tbsp balsamic vinegar (or red wine vinegar)

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt and black pepper to taste

---

👩‍🍳 Instructions

1. Roast the vegetables

   • Preheat oven to 400°F (200°C).

   • Place beets and carrots on a baking sheet. Drizzle with olive oil, honey (just on the carrots if using), salt, pepper, and thyme. Toss well.

   • Roast for 30–35 minutes, flipping halfway, until tender and caramelized.

2. Prepare the dressing

   • In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

3. Assemble the salad

   • Spread arugula (or greens) on a serving plate.

   • Arrange the roasted beets and carrots on top.

   • Place the burrata ball in the center. Gently tear it open so the creamy inside spreads.

   • Drizzle with the dressing.

4. Finish and serve

   • Sprinkle with toasted nuts and garnish with fresh herbs.

   • Serve immediately while veggies are warm and burrata is creamy.

---

✨ Serving tip: This salad pairs beautifully with grilled chicken, crusty bread, or as a starter for a Mediterranean-style dinner.