ThisVibrant Roasted Beets & Carrots with Burrata Saladis a celebration of color, texture, and bold yet balanced flavors. Roasted golden and red beets paired with tender carrots create a naturally sweet, earthy base. Wilted beet greens add depth, while creamy burrata and a tangy rosemary-honey vinaigrette tie it all together in one showstopping salad. Whether served warm or at room temperature, this dish is as nourishing as it is beautiful—perfect as a vegetarian main or stunning side.
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Vibrant Roasted Beets & Carrots with Creamy Burrata Salad
Description
ThisVibrant Roasted Beets & Carrots with Burrata Saladis a celebration of color, texture, and bold yet balanced flavors. Roasted golden and red beets paired with tender carrots create a naturally sweet, earthy base. Wilted beet greens add depth, while creamy burrata and a tangy rosemary-honey vinaigrette tie it all together in one showstopping salad. Whether served warm or at room temperature, this dish is as nourishing as it is beautiful—perfect as a vegetarian main or stunning side.
Ingredients
- 3red beets, peeled and sliced
- 3golden beets, trimmed and peeled
- 6carrots, halved lengthwise
- Olive oil, for roasting
- Salt, to taste
- Burrata cheese, for topping
- Beet greens (optional), chopped
- 3 tablespoonsolive oil
- 2 tablespoonswhite wine vinegar
- 1 tablespoonhoney
- 1garlic clove, minced
- 1 teaspoonfresh rosemary, finely chopped
- Salt, to taste
Instructions
- Preheat oven to400°F (200°C).
- Cut red and golden beets into wedges. Toss beets and carrots with olive oil and salt. Spread on a baking sheet in a single layer. Roast for30 minutes, turning once, until caramelized and tender.
- In a skillet over medium heat, warm a splash of olive oil. Add beet greens and sauté for 2–3 minutes until wilted. Set aside.
- In a small bowl, whisk olive oil, vinegar, honey, minced garlic, rosemary, and salt until combined.
- Let roasted vegetables cool slightly. Arrange roasted beets and carrots on a platter, add sautéed greens, and top with burrata. Tear burrata gently over the vegetables.
- Drizzle with rosemary vinaigrette. Serve warm or at room temperature with a sprinkle of salt or extra herbs, if desired.
Notes
Keep red and golden beetsseparate during roastingto avoid color bleeding.
Burrata is best addedjust before serving.
Fresh rosemarygives the dressing incredible aroma—dried rosemary can be used in a pinch, but reduce the amount.
