Roasted Beets and Carrots Salad with Burrata Recipe
A vibrant and nutritious salad featuring oven-roasted red and golden beets along with carrots, topped with creamy burrata cheese and dressed with a tangy rosemary-infused vinaigrette. This dish balances earthy roasted vegetables with fresh beet greens sautéed to perfection, making it a wholesome and colorful option for a hearty salad.
- 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
Salad
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil, for tossing and sautéing
- Salt, to taste
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt, to taste
Additional
- Burrata cheese, amount as desired for topping
- Fresh rosemary, for garnish
Instructions
- Preheat Oven: Heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the vegetables.
- Prepare Beets and Greens: Cut the tops off the beets, reserving the beet greens separately. Scrub the beets clean, then halve and slice them. Remove the ribs from the beet greens and tear the leaves into pieces, setting them aside.
- Toss Vegetables: Toss the red beets, golden beets, and halved carrots separately in olive oil and season with salt to taste. Keeping red beets separate helps prevent color bleeding onto the other vegetables.
- Roast Vegetables: Spread the vegetables in a single layer on a sheet pan, maintaining separation as desired, and roast in the preheated oven for about 30 minutes or until they are tender and nicely browned.
- Make Dressing: While vegetables roast, whisk together olive oil, white wine vinegar, honey, crushed garlic clove, minced rosemary, and salt until well combined to create the dressing.
- Sauté Beet Greens: Just before the roasted vegetables are ready, heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens for about 2 minutes until they are lightly wilted, then transfer them to a serving platter.
- Assemble Salad: Arrange the roasted vegetables over the sautéed beet greens. Add dollops or slices of burrata cheese on top.
- Finish and Garnish: Drizzle the prepared dressing over the salad and garnish with fresh rosemary for an aromatic finish.
Notes
- Keeping red beets separate from golden beets and carrots during roasting helps prevent the red color from bleeding onto the other vegetables.
- You can substitute the burrata cheese with fresh mozzarella if burrata is not available.
- Beet greens are edible and nutritious; sautéing them adds a pleasant texture and flavor contrast.
- Use a sharp knife for safely cutting beets as they can be quite hard.
- Allow the roasted vegetables to cool slightly before adding burrata to maintain the creamy texture of the cheese.
Keywords: roasted beets salad, burrata salad, roasted carrots, Mediterranean salad, beet greens, healthy salad, vegetarian salad, roasted vegetable salad
