Roasted Beet & Carrot Salad with Burrata
Roasted Beet & Carrot Salad with Burrata is a stunning dish that marries the earthy sweetness of roasted beets and tender carrots with the creamy richness of burrata cheese. Perfect for brunches, dinner parties, or as a delightful side, this salad not only tantalizes the palate but adds vibrant color to your table. With fresh herbs and a drizzle of olive oil, it’s an impressive yet simple recipe that will leave your guests asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium organic beets (about 300g)
- 2 cups baby carrots (or 2 large carrots, sliced thinly)
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 8 oz burrata cheese
- ¼ cup fresh herbs (basil or parsley)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and peel the beets, removing tops and tails; slice into one-inch chunks along with the carrots.
- Toss beets and carrots in a bowl with olive oil, salt, and pepper until evenly coated.
- Spread vegetables on the baking sheet in a single layer; roast for 25–30 minutes until tender and caramelized.
- Allow to cool slightly before transferring to a serving bowl. Tear burrata into pieces and nestle among the veggies.
- Garnish with fresh herbs, drizzle with extra olive oil if desired, and serve immediately.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 10g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg