Roasted Beets and Carrots Salad with Burrata
Indulge in a vibrant Roasted Beets and Carrots Salad with Burrata, where earthy sweetness meets creamy richness. This dish combines tender roasted beets and crunchy carrots, topped with luxurious burrata cheese, creating an eye-catching centerpiece for any meal. Perfect for gatherings or a refreshing lunch, this salad offers a delightful balance of flavors that will impress your guests and tantalize your taste buds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium beets (about 250g), peeled and diced
- 2 medium carrots (about 200g), peeled and sliced
- 1 cup burrata cheese (about 150g)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wash and peel the beets and carrots, cutting them into even pieces.
- Toss the diced beets and sliced carrots in a large bowl with olive oil, salt, and pepper until coated.
- Spread the vegetables on a baking sheet lined with parchment paper. Roast for about 30-35 minutes until tender and slightly caramelized, stirring halfway through.
- Once done, let the vegetables cool slightly before arranging them on a serving platter.
- Tear pieces of burrata over the roasted veggies. Drizzle with balsamic vinegar and additional olive oil if desired. Serve warm or at room temperature.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 290
- Sugar: 9g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg