Description
A vibrant salad with roasted beets, carrots, creamy burrata, and a rosemary-honey dressing. Elegant, colorful, and delicious.
Ingredients
Scale
Salad
3 red beets with tops
3 golden beets with tops
6 carrots, halved lengthwise
Olive oil
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
Instructions
Preheat oven to 400°F.
Prepare beets and greens.
Toss beets and carrots with oil and salt, keeping reds separate.
Roast 30 minutes until tender.
Whisk dressing ingredients.
Sauté beet greens 2 minutes.
Assemble salad with vegetables, burrata, dressing, and rosemary garnish.
Notes
- Keep red beets separate to avoid staining.
- Add toasted nuts for crunch.
- Substitute burrata with mozzarella if needed.
- Store burrata separately if making ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American/Italian fusion
Nutrition
- Calories: 285 kcal
- Sugar: 15g
- Sodium: 340mg
- Fat: 17g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg
Keywords: roasted beets and carrots, burrata salad, roasted vegetable salad, beet and carrot salad