Roasted Beets and Carrots Salad with Burrata

This Roasted Beets and Carrots Salad with Burrata features roasted vegetables tossed with honey rosemary vinaigrette, perfect as a fall side dish.

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Prep Time 15

Cook Time 35

Total Time 50

Course Salad

Cuisine American

Servings servings

Calories 250 kcal

Equipment

oven
Skillet
Sheet Pan
Mixing bowl
whisk

Ingredients

Salad

3 beets red beets with tops
3 beets golden beets with tops
to taste olive oil
to taste salt

Dressing

3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 clove garlic crushed
1 teaspoon minced rosemary
to taste salt

Instructions

Preparation

Heat oven to 400 degrees.
Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces.
Set aside. Keep the red beets separate from the rest of the vegetables if you don't want the colors to bleed. Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan.
Roast in the oven for 30 minutes or until tender and browned.
Combine dressing ingredients and whisk until well combined.
Right before the vegetables are ready from the oven, heat a skillet over medium-high heat with a drizzle of olive oil.
Quickly sauté the beet greens, about 2 minutes or until lightly wilted. Transfer to platter.
Top with roasted vegetables, burrata, and drizzle with dressing. Garnish with fresh rosemary.

Notes

This salad can be served warm or chilled, depending on preference.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 800mgFiber: 8gSugar: 12gVitamin A: 2000IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Keyword Burrata Salad, Fall Salad, healthy salad, Roasted Beets and Carrots Salad, Vegetable Side Dish, Vegetarian Recipe

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