Roasted Beets and Carrots Salad with Burrata is a vibrant and flavorful dish that beautifully combines the natural sweetness of roasted beets and carrots with the creamy richness of burrata cheese.
The roasting process enhances the vegetables’ flavors, bringing out their caramelized notes, while the burrata adds a luxurious, creamy texture that complements the salad perfectly.
Tossed with fresh greens and a light vinaigrette, this salad is both visually appealing and deliciously satisfying.
It’s a perfect side dish for any meal or a light, elegant main course.
Ingredients:
For the Salad:
3 red beets, trimmed and peeled
3 golden beets, trimmed and peeled
6 carrots, halved lengthwise
Olive oil
Salt, to taste
Burrata cheese
For the Dressing:
3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp honey
1 garlic clove, minced
1 tsp fresh rosemary, finely chopped
Salt, to taste
Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare Vegetables:
Cut the beets into wedges and toss with olive oil and salt.
Arrange the beets and carrots on a baking sheet in a single layer.
Roast for 30 minutes, or until tender and caramelized.
Sauté Beet Greens:
While the vegetables are roasting, quickly sauté the beet greens in a pan with a little olive oil until wilted.
Set aside.
Make the Dressing:
In a small bowl, whisk together olive oil, white wine vinegar, honey, minced garlic, rosemary, and a pinch of salt.
Assemble the Salad:
Once the vegetables are done roasting, let them cool slightly.
Combine the roasted beets and c
Variations:
Different Root Vegetables:
Swap out the carrots for other root vegetables like parsnips, sweet potatoes, or golden beets for a variety of colors and flavors.
Add Nuts:
Sprinkle toasted nuts like walnuts, pecans, or hazelnuts on top to add crunch and a nutty depth of flavor.
Fruity Twist:
Add fresh or dried fruits like orange segments, pomegranate seeds, or dried cranberries for a burst of sweetness that complements the creamy burrata.
Greens:
Use arugula, spinach, or mixed greens for the base of the salad to introduce a fresh, peppery contrast to the roasted vegetables.
Dressings:
Try a balsamic glaze, lemon-honey vinaigrette, or a tahini dressing for added richness or tang.
Each will pair well with the earthy vegetables and creamy burrata.
Herb Additions:
Add fresh herbs like mint, basil, or parsley for a bright, fragrant lift to the salad.
Vegan Option:
Replace burrata with a plant-based cheese alternative or omit the cheese altogether and sprinkle nutritional yeast for a savory touch.
Tips:
Roast Vegetables Evenly:
Cut the beets and carrots into similar-sized pieces to ensure even roasting.
Toss them in olive oil, salt, and pepper before roasting to enhance their flavor.
Use Fresh Burrata:
Burrata is best when it’s fresh and creamy.
Let it come to room temperature before adding it to the salad for the optimal texture.
Peel Beets Carefully:
After roasting, the skins of the beets should slip off easily.
Use gloves if you want to avoid staining your hands.
Prepare Ahead:
The beets and carrots can be roasted ahead of time and kept in the fridge.
Simply reheat slightly before assembling the salad for the best flavor.
Serve Warm or Cold:
This salad can be enjoyed warm with freshly roasted vegetables or cold as a refreshing salad.
Both options pair well with the creamy burrata.
Here is an approximate nutritional breakdown for Roasted Beets and Carrots Salad with Burrata, based on a recipe serving 4 people.
The values will vary depending on portion sizes and specific ingredients used:
Per Serving:
Calories: ~250-300 kcal
Protein: ~8-10g
Fat: ~15-18g
Saturated Fat: ~6-8g
Carbohydrates: ~22-26g
Fiber: ~5-6g
Sugars: ~10-12g (from beets and carrots)
Cholesterol: ~25mg
Sodium: ~250-350mg
Key Nutritional Contributors:
Burrata Cheese:
Provides protein, fat, and calcium, but also contributes to the saturated fat and calorie content.
Roasted Beets and Carrots:
Rich in fiber, antioxidants (especially betalains in beets and beta-carotene in carrots), and natural sugars.
Olive Oil:
Adds healthy fats (monounsaturated) and contributes to the calorie content.
Greens:
If included, they add minimal calories but offer vitamins like A, C, and K, along with additional fiber.
Health Tips:
Lower Calories:
To reduce calories and fat, use less burrata or a lighter cheese like mozzarella.
Increase Protein:
Add a handful of roasted chickpeas or quinoa for more protein and texture.
Reduce Sodium:
Opt for low-sodium dressings and control the salt used in roasting the vegetables.
This salad offers a balanced mix of vitamins, minerals, fiber, and healthy fats, making it a nutritious and satisfying option.