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Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata

A delightful Roasted Beets and Carrots Salad with Burrata, perfect for fall.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Sides
Cuisine American
Servings 4 servings
Calories 232 kcal

Equipment

  • oven
  • Sheet pan
  • skillet
  • whisk

Ingredients
  

Salad

  • 3 pieces red beets with tops
  • 3 pieces golden beets with tops
  • 6 pieces carrots, halved lengthwise
  • to taste olive oil
  • to taste salt

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 clove garlic, crushed
  • 1 teaspoon minced rosemary
  • to taste salt

Instructions
 

Preparation

  • Heat oven to 400 degrees.
  • Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces.
  • Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan.
  • Roast in the oven for 30 minutes or until tender and browned.
  • Combine dressing ingredients and whisk until well combined.
  • Heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens, about 2 minutes or until lightly wilted. Transfer to platter.
  • Top with roasted vegetables, burrata and drizzle with dressing. Garnish with fresh rosemary.

Notes

Keep red beets separate from the rest of the vegetables if you don't want the colors to bleed.

Nutrition

Serving: 1servingCalories: 232kcalCarbohydrates: 19gProtein: 2g
Keyword Burrata Salad, fall salad, Healthy Salad, Roasted Beets and Carrots Salad, vegetable side dish, Vegetarian
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