Vibrant Roasted Beets & Carrots with Creamy Burrata Salad
Vibrant Roasted Beets & Carrots with Creamy Burrata Salad is a stunning and flavorful dish featuring caramelized root vegetables, creamy burrata cheese, and a simple herb vinaigrette. It’s perfect as a light lunch or elegant starter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 3 medium beets, peeled and cut into wedges
- 3 large carrots, peeled and sliced on a bias
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups arugula or mixed greens
- 2 burrata balls (4 oz each)
- 2 tablespoons balsamic glaze
- 1 tablespoon chopped fresh parsley or dill (optional)
- 1 tablespoon toasted pistachios or walnuts (optional, for crunch)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss beet wedges and carrot slices with olive oil, salt, and pepper. Spread on the baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway, until vegetables are tender and edges are slightly caramelized.
- Arrange arugula or mixed greens on a serving platter or individual plates.
- Top with warm roasted beets and carrots. Tear burrata and place evenly over the salad.
- Drizzle with balsamic glaze and sprinkle with herbs and nuts if using.
- Serve immediately as a composed salad or gently toss before serving.
Notes
- Use golden and red beets for a colorful presentation.
- Chill burrata slightly before using for easier handling.
- Pairs well with crusty bread or as a side to grilled protein.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 10g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg