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Roasted Beets and Carrots with Burrata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 79 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

A vibrant and flavorful salad featuring roasted red and golden beets, caramelized carrots, and creamy burrata cheese, all enhanced with a fragrant honey-rosemary dressing and sautéed beet greens. This dish offers a delightful balance of earthy, sweet, and tangy flavors, perfect as a light meal or elegant side.

Ingredients

Vegetables

  • 3 red beets with tops
  • 3 golden beets with tops
  • 6 carrots, halved lengthwise
  • Olive oil (for roasting and sautéing)
  • Salt to taste

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, crushed
  • 1 teaspoon minced rosemary
  • Salt to taste

Other

  • Burrata cheese (quantity to top four servings; approximately 8 ounces or 225 grams)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and achieving caramelization.
  2. Prepare and Roast Vegetables: Peel and cut the red and golden beets and carrots as needed. Toss them with olive oil and salt to ensure even roasting and flavor development.
  3. Arrange and Roast: Spread the vegetables evenly on a baking sheet and roast in the oven for about 30 minutes, or until they are tender and caramelized, stirring once halfway through for even cooking.
  4. Sauté Beet Greens: While the vegetables roast, rinse the beet greens. Heat a small amount of olive oil in a pan and sauté the greens briefly until tender, about 3–5 minutes. Season lightly with salt.
  5. Make the Dressing: In a small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of white wine vinegar, 1 tablespoon of honey, crushed garlic clove, minced rosemary, and salt to taste until well combined.
  6. Assemble the Salad: In a large bowl, combine the roasted beets and carrots with the sautéed beet greens, tossing gently to mix flavors.
  7. Add Burrata and Drizzle Dressing: Divide the vegetable mixture onto serving plates, top each portion with creamy burrata cheese, and drizzle the prepared honey-rosemary dressing over the top.
  8. Serve: Serve the salad immediately while the vegetables are warm, enjoying the contrast of the warm roasted veggies and creamy burrata with the fresh dressing.

Notes

  • Use fresh beet greens for the best flavor and texture—they add a lovely bitter contrast.
  • The honey in the dressing can be substituted with maple syrup for a vegan option.
  • For easy peeling, boil the beets briefly before roasting or roast them wrapped in foil.
  • Serve this salad as a starter or alongside grilled meats or fish for a complete meal.
  • Leftover roasted vegetables can be refrigerated for up to 3 days and enjoyed cold or reheated.

Find it online: https://slsrecipes.com/roasted-beets-and-carrots-with-burrata-recipe/