Description
A vibrant and flavorful roasted beet and carrot salad topped with creamy burrata cheese and a tangy honey-rosemary dressing. This dish combines tender, caramelized root vegetables with sautéed beet greens for a fresh and wholesome meal or side dish.
Ingredients
Scale
Vegetables
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste
Other
- Olive oil (for roasting and sautéing)
- Salt to taste
- Burrata cheese (enough to top 4 servings, about 8 ounces total)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare and Roast Vegetables: Peel and cut the red and golden beets as needed and halve the carrots lengthwise. Toss all the vegetables with olive oil and salt until evenly coated. Spread them out on a baking sheet in a single layer and roast in the oven for about 30 minutes, or until the vegetables are tender and caramelized on the edges.
- Sauté Beet Greens: While the vegetables roast, separate the beet greens from the beet tops, wash them thoroughly, and roughly chop. Heat a little olive oil in a pan and sauté the beet greens until just tender, about 3 to 5 minutes. Season with a pinch of salt and set aside.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, crushed garlic, minced rosemary, and salt to taste until well combined. This dressing provides a sweet and tangy complement to the roasted vegetables.
- Assemble the Salad: In a large serving bowl, gently combine the roasted beets and carrots with the sautéed beet greens to mix the flavors and textures.
- Top with Burrata: Tear or slice the burrata cheese and place it on top of the vegetable mixture evenly across the servings.
- Drizzle with Dressing: Pour the prepared honey-rosemary dressing over the assembled salad to coat all the ingredients lightly.
- Serve: Serve immediately to enjoy the burrata’s creaminess alongside the warm roasted vegetables and fresh greens.
Notes
- You can substitute white wine vinegar with apple cider vinegar or lemon juice if preferred.
- Roasting times may vary depending on vegetable size; check for tenderness by piercing with a fork.
- For a vegan version, omit the burrata or replace it with a vegan cheese alternative.
- Leftovers can be stored in the refrigerator for up to 2 days; add fresh burrata just before serving.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 280
- Sugar: 10g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg
