Description
A vibrant and healthy Roasted Beets and Carrots Salad with creamy burrata, complemented by a tangy honey rosemary dressing and sautéed beet greens. This salad combines earthy roasted vegetables with fresh, rich burrata, making it a perfect dish for any season.
Ingredients
Scale
Salad Ingredients
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil, for tossing and sautéing
- Salt, to taste
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt, to taste
Additional Toppings
- Fresh burrata cheese
- Fresh rosemary for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and to mingle the flavors well while caramelizing the edges.
- Prepare Beets and Greens: Cut the tops off the beets, reserving the beet greens. Scrub beets thoroughly and slice them in half, then into thinner slices. Clean the ribs from the beet greens and tear the leafy parts into bite-sized pieces.
- Separate Vegetables: Keep red beets separate from golden beets and carrots if you prefer to avoid color bleeding. Toss the beets and carrots with olive oil and salt to ensure they roast beautifully and develop flavor.
- Roast Vegetables: Spread the vegetables in a single layer on a sheet pan, maintaining separation of red beets if desired. Roast in the preheated oven for about 30 minutes or until the vegetables are tender and have a golden brown exterior.
- Make Dressing: While vegetables roast, whisk together olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt until the dressing is well combined and flavorful.
- Sauté Beet Greens: Just before the vegetables are done, heat a skillet over medium-high heat with a drizzle of olive oil. Sauté the beet greens for about 2 minutes or until they are lightly wilted, then transfer them to a serving platter.
- Assemble Salad: Place the roasted beets and carrots over the sautéed greens. Add fresh burrata on top for creaminess and drizzle the entire salad with the prepared dressing. Garnish with fresh rosemary to enhance aroma and appearance.
Notes
- Keep the red and golden beets separate during roasting to preserve their distinct colors and prevent bleeding.
- Use fresh burrata cheese for the best creamy texture and mild flavor contrast with the roasted vegetables.
- The beet greens add a wonderful texture and earthy flavor; don’t discard them.
- Adjust honey amount in the dressing if you prefer a sweeter or more tangy taste.
- This salad can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approximately 1/4 of prepared salad)
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Roasted Beets Salad, Carrots Salad, Burrata Salad, Roasted Vegetable Salad, Mediterranean Salad, Healthy Salad Recipe
