Roasted Beets and Carrots Salad with Burrata

Description

This colorful salad pairs the earthy sweetness of roasted beets and carrots with creamy, luscious burrata cheese. Drizzled with a tangy honey-balsamic dressing and sprinkled with fresh herbs, it’s both visually stunning and flavor-packed. Perfect for a light lunch, elegant starter, or side dish for dinner parties.

Ingredients for Roasted Beets and Carrots Salad with Burrata

• 3 medium beets (red or golden), peeled and cut into wedges

• 3 medium carrots, peeled and cut into sticks

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp fresh thyme leaves (or ½ tsp dried)

For the Dressing:

• 3 tbsp extra virgin olive oil

• 1½ tbsp balsamic vinegar

• 1 tsp honey or maple syrup

• ½ tsp Dijon mustard

• Salt & pepper to taste

For the Salad:

• 8 oz (225g) burrata cheese (2–3 balls)

• 2 cups arugula or baby spinach

• ¼ cup toasted walnuts or pistachios (optional)

• Fresh basil or mint leaves for garnish

Instructions

1. Preheat oven to 200°C (400°F).

2. Prepare vegetables – Place beet wedges and carrot sticks on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and thyme. Toss well.

3. Roast – Bake for 25–30 minutes, turning halfway, until tender and caramelized.

4. Make the dressing – Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper. Adjust sweetness and tang to your liking.

5. Assemble salad – Spread arugula on a serving plate, top with roasted beets and carrots. Tear burrata gently and place on top.

6. Garnish & serve – Drizzle with dressing, sprinkle with nuts, and garnish with fresh basil or mint leaves. Serve immediately while vegetables are slightly warm.

Notes

• Use both red and golden beets for a striking presentation.

• If using red beets, keep them separate during roasting to avoid staining carrots.

• Burrata is best served at room temperature for maximum creaminess.

Tips

• For extra flavor, drizzle vegetables with a little orange juice before roasting.

• If burrata is unavailable, fresh mozzarella or goat cheese works well.

• This salad can be served warm or at room temperature, but not chilled (cold burrata loses its texture).

• Servings

• Makes 4 servings as a side salad or 2 servings as a main salad.

Nutritional Information (per serving, side portion)

• Calories: ~260 kcal

• Protein: 9g

• Fat: 18g

• Carbohydrates: 18g

• Fiber: 4g

• Sugars: 12g

• Sodium: 350mg

Health Benefits

• Beets: Rich in antioxidants, folate, and nitrates that support heart health.

• Carrots: High in beta-carotene, good for eye and skin health.

• Burrata: Provides protein and calcium for bone health.

• Olive oil & nuts: Healthy fats that support brain and heart function.

• Greens: Adds vitamins A, C, and K for immunity and bone strength.

Q&A

Q: Can I prepare this salad ahead of time?
A: You can roast the vegetables up to a day in advance and store them in the fridge. Assemble with burrata and dressing just before serving.

Q: What wine pairs well with this salad?
A: A crisp Sauvignon Blanc or a light Pinot Noir complements the earthy-sweet vegetables and creamy cheese.

Q: Can I make it vegan?
A: Yes! Swap burrata for vegan cheese or avocado, and use maple syrup instead of honey in the dressing.

Q: How do I store leftovers?
A: Store roasted vegetables separately in the fridge for up to 3 days. Burrata should be consumed fresh.