Description
This colorful roasted beet and carrot salad features creamy burrata, sautéed beet greens, and a rosemary-infused vinaigrette. A perfect balance of sweet, savory, and tangy flavors.
Ingredients
Salad:
3 red beets, with tops
3 golden beets, with tops
6 carrots, halved lengthwise
Olive oil, as needed
Salt, to taste
Dressing:
3 tablespoons olive oil
2 tablespoons vinegar1 tablespoon honey
1 garlic clove, crushed
1 teaspoon minced rosemary
Salt, to taste
Toppings:
1 ball of burrata cheese
Fresh rosemary, for garnish
Optional: toasted nuts, microgreens
Instructions
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Preheat oven to 400°F. Trim beet tops and scrub beets clean. Halve and slice. Separate red beets from others to prevent color bleeding.
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Toss beets and carrots with olive oil and salt. Spread on a baking sheet in a single layer. Roast for 30 minutes or until tender and browned.
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In a bowl, whisk together olive oil, vinegar, honey, garlic, rosemary, and salt to make the dressing.
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Sauté torn beet greens in olive oil for 2 minutes over medium-high heat.
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Arrange sautéed greens on a serving platter. Top with roasted veggies, torn burrata, and dressing. Garnish with rosemary or nuts if desired.
Notes
- Roast red beets separately to keep color from bleeding.
- Substitute mozzarella or ricotta if burrata is unavailable.
- Add grains or legumes to make it a full meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Sautéing, roasting
- Cuisine: American
