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