Description
A delightful salad featuring sweet roasted beets and carrots topped with creamy burrata and a tangy honey-vinegar dressing.
Ingredients
Scale
- 3 red beets with tops (scrubbed)
- 3 golden beets with tops (scrubbed)
- 6 carrots, halved lengthwise
- Beet greens (from beet tops), ribs removed and torn into pieces
- Olive oil (for roasting)
- Salt to taste
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Burrata (room temperature)
Instructions
- Preheat your oven to 400°F and line a baking sheet with foil.
- Cut the tops off the beets, reserving the beet greens for later.
- Scrub the beets clean, halve them, and slice into wedges.
- Clean ribs off the beet greens and tear the greens into pieces; set aside.
- Toss the beets and carrots in olive oil and salt.
- Spread vegetables in one layer on the sheet pan.
- Roast for about 30 minutes, or until tender and browned around the edges.
- Whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, crushed garlic, minced rosemary, and salt until well combined.
- Heat a skillet over medium-high with olive oil and sauté the beet greens for about 2 minutes until lightly wilted.
- Top the wilted greens with the roasted vegetables, tear burrata over the top, and drizzle with the dressing.
Notes
Let burrata come to room temperature before serving for the creamiest texture. For a touch of sweetness, substitute honey with maple syrup in the dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg