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–+ servings

Roasted Beets and Carrots Salad with Burrata

A vibrant salad featuring roasted beets and carrots topped with creamy burrata, perfect for a fresh and healthy meal.
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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 cut into wedges
  • 4 medium carrots peeled and sliced into sticks
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
Dressing
  • 2 tablespoons balsamic vinegar for dressing
  • 1 tablespoon honey optional for sweetness
  • 1 teaspoon Dijon mustard for flavor
  • 3 tablespoons olive oil for dressing
  • 1 pinch salt to taste
Toppings
  • 8 ounces burrata cheese for topping
  • 1 handful fresh basil for garnish
  • 1 tablespoon pumpkin seeds for crunch

Method
 

Roasting Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, toss the beets and carrots with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet in a single layer.
  4. Roast in the preheated oven for 30-35 minutes, or until tender and caramelized, stirring halfway through.
Preparing Dressing
  1. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, and a pinch of salt until well combined.
Assembling 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, tossing gently to coat.
  3. Transfer the salad to a serving platter and top with burrata cheese, fresh basil, and pumpkin seeds.
  4. Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 22gProtein: 10gFat: 24gSaturated Fat: 8gFiber: 6gSugar: 10g

Notes

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

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