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Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

A delightful dish bursting with color, flavor, and nutrition, featuring sweet, roasted beets and carrots topped with creamy burrata.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 medium medium-sized beets, peeled and cut into wedges Look for firm beets without soft spots.
  • 2 large large carrots, sliced into thin rounds Select firm carrots for best flavor.
  • 2 tablespoons olive oil Extra virgin olive oil is preferred.
  • to taste Salt Use kosher salt for best results.
  • to taste pepper Freshly ground black pepper adds flavor.
  • 1 ball burrata cheese (about 7 ounces) Fresh mozzarella can be used as a substitute.
  • 1 tablespoon balsamic vinegar (optional for drizzling) Adds an extra layer of flavor.
  • to taste Fresh herbs (such as basil or parsley) for garnish Experiment with herbs like dill or mint for a unique twist.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the beet wedges and carrot slices with olive oil, salt, and pepper until evenly coated.
Cooking
  1. Spread the beets and carrots on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized.
  2. Flip them halfway for even cooking.
Assembly
  1. Once roasted, remove the veggies from the oven and let them cool for a few minutes.
  2. On a serving platter, arrange the roasted beets and carrots, then place the burrata in the center.
  3. Drizzle with balsamic vinegar (if using) and garnish with fresh herbs.
Serving
  1. Enjoy warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat veggies in the oven but keep the burrata separate to maintain its creamy texture.