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–+ servings

Roasted Beets and Carrots Salad with Burrata

A vibrant and flavorful salad featuring roasted beets and carrots, topped with creamy burrata cheese and a light vinaigrette.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 medium beets peeled and diced
  • 4 medium carrots peeled and sliced
Dressing
  • 3 tablespoons olive oil extra virgin
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper freshly ground
Toppings
  • 8 ounces burrata cheese fresh
  • 1/4 cup fresh basil chopped
  • 1/4 cup walnuts toasted and chopped

Method
 

Roasting the Vegetables
  1. Preheat the oven to 400?F (200?C).
  2. Place the diced beets and sliced carrots on a baking sheet.
  3. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat.
  4. Roast in the oven for 30-35 minutes, or until tender, stirring halfway through.
Preparing the Dressing
  1. In a mixing bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper.
Assembling the Salad
  1. Once the vegetables are roasted, let them cool slightly.
  2. In a large bowl, combine the roasted beets and carrots with the dressing, and toss gently.
  3. Transfer to a serving platter, top with burrata, chopped basil, and walnuts.
  4. Serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 10gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 30mgSodium: 300mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 8000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This salad can be served warm or at room temperature. Feel free to add other toppings like feta cheese or arugula for extra flavor.

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