Description
A vibrant salad combining sweet roasted beets and carrots with creamy burrata cheese, perfect as a side or main dish.
Ingredients
Scale
- 2 medium beets, peeled and cut into wedges
- 4 medium carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon fresh thyme (or 1⁄2 tsp dried)
- Salt and pepper, to taste
- 4 oz burrata cheese
- 1 cup fresh arugula or mixed greens (optional)
- 2 tablespoons toasted walnuts or almonds (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread the beets and carrots evenly on the sheet.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, thyme, salt, and pepper.
- Drizzle the mixture over the vegetables and toss to coat.
- Roast in the oven for 25–30 minutes, flipping halfway, until tender and slightly caramelized.
- Arrange a bed of arugula or mixed greens on a serving plate, if using.
- Spoon the roasted vegetables over the greens.
- Tear the burrata into pieces and place on top.
- Sprinkle with toasted walnuts or almonds for crunch.
- Serve warm or at room temperature with an extra drizzle of balsamic if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If using greens, store them separately to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg
Keywords: beets, carrots, salad, burrata, healthy, vegetarian