Roasted Beets and Carrots Salad with Burrata 🥗🥕🧀
Ingredients:
2 medium beets, peeled and diced
3 medium carrots, peeled and sliced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon balsamic vinegar
1 teaspoon honey (or maple syrup for a vegan option)
4 cups mixed greens (arugula, spinach, or your choice)
8 oz burrata cheese
Fresh herbs for garnish (basil or parsley)
Instructions:
Roast the Vegetables:
Preheat your oven to 400°F (200°C).
Toss the diced beets and sliced carrots in a bowl with olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Prepare the Dressing:
In a small bowl, whisk together balsamic vinegar, honey, and a pinch of salt and pepper. Adjust to taste.
Assemble the Salad:
In a large bowl, combine the roasted beets and carrots with mixed greens.
Drizzle the dressing over the salad and toss gently to combine.
Serve:
Divide the salad among plates. Tear the burrata into pieces and place it on top of each serving.
Garnish with fresh herbs.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4
This Roasted Beets and Carrots Salad with Burrata is a beautiful and flavorful dish, perfect as a starter or a light main course! Enjoy!
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