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Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata for Vibrant Flavor

This Roasted Beets and Carrots Salad with Burrata is a vibrant, nutrient-packed delight perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets roast whole with skins
  • 4 medium Carrots cut into uniform pieces
  • 1 ball Burrata use dairy-free alternative for vegan
  • 2 cups Greens (e.g., arugula, spinach)
For the Crunch
  • 0.5 cup Nuts (e.g., walnuts, pecans) replace with seeds for nut-free diets
For the Dressing
  • 0.25 cup Balsamic or citrus vinaigrette maple syrup can be used for a vegan option

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Wash the beets thoroughly, trim greens, and roast them in the oven for 30-50 minutes.
  3. Peel and cut carrots into uniform pieces, then add them to the baking sheet with beets after 10-15 minutes of roasting.
  4. Check tenderness of beets and carrots after about 30-50 minutes; they should pierce easily with a fork.
  5. Layer a bed of fresh greens on a serving platter.
  6. Tear or slice the burrata and place it on top of the roasted vegetables.
  7. Drizzle balsamic or citrus vinaigrette over the salad.
  8. Sprinkle toasted nuts over the salad for crunch before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 200mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 2000IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

For best flavor, let burrata come to room temperature before serving. Store any leftover salad in an airtight container for up to 3 days.

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