Description
This Roasted Beets and Carrots Salad with Burrata is a vibrant and flavorful dish combining the earthy sweetness of roasted beets and carrots, the creamy richness of burrata cheese, and a tangy, herbaceous vinaigrette. Enhanced with sautéed beet greens and fresh rosemary, this salad offers a perfect balance of textures and flavors, ideal as an appetizer, light main course, or side dish for any meal.
Ingredients
Salad
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil, as needed
- Salt, to taste
Dressing
- 3 tablespoons olive oil
- 2 tablespoons vinegar (such as red wine or balsamic)
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt, to taste
Instructions
- Preheat Oven: Heat the oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Beets and Greens: Cut the tops off the beets, reserving the greens. Scrub beets clean and halve, then slice them. Remove ribs from beet greens and tear greens into pieces. Keep red beets separate from other vegetables if you want to avoid color bleeding.
- Toss Vegetables: Toss beets and carrots in olive oil and salt, keeping the red beets separate from other vegetables to prevent color bleed. Spread them in a single layer on a sheet pan.
- Roast Vegetables: Roast the beets and carrots in the oven for about 30 minutes or until they are tender and browned, ensuring even roasting and flavor development.
- Make Dressing: While vegetables roast, whisk together olive oil, vinegar, honey, crushed garlic, minced rosemary, and salt until well combined to create a flavorful vinaigrette.
- Sauté Beet Greens: Right before vegetables finish roasting, heat a skillet over medium-high heat with a drizzle of olive oil, then quickly sauté beet greens for about 2 minutes or until lightly wilted. Transfer greens to a serving platter.
- Assemble Salad: Remove roasted vegetables from oven and arrange over the sautéed beet greens. Tear burrata cheese into chunks and place on top. Drizzle the salad with the prepared dressing and garnish with fresh rosemary for an aromatic finish.
Notes
- Roast beets whole and unpeeled to retain moisture and flavor; peel after roasting for easier handling.
- Cut carrots slightly smaller than beets to ensure even cooking.
- Toss vegetables with olive oil, salt, and pepper before roasting to enhance their flavor.
- Keep burrata in its liquid until use and serve at room temperature for the best creamy texture; tear into chunks rather than slicing.
- Dressing can be varied using balsamic vinegar for deeper sweetness or citrus (orange juice and zest) for brightness; sweeten with honey or maple syrup if desired.
- To make it a full meal, add grilled chicken, salmon, or chickpeas for protein and serve with crusty sourdough bread or a light pasta.
- Store roasted vegetables separately in the refrigerator for up to 4 days to maintain freshness; assemble salad just before serving.
- Dressing can be made ahead and refrigerated for up to one week.
