Description
A vibrant and nutritious roasted beets and carrots salad topped with creamy burrata cheese and a tangy balsamic vinegar dressing, perfect as a light lunch or elegant side dish.
Ingredients
Scale
Vegetables
- 2 medium beets, peeled and diced
- 2 large carrots, peeled and sliced
Dressing & Seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Other
- 4 ounces burrata cheese
- 2 cups mixed greens
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Toss the diced beets and sliced carrots with olive oil, salt, and pepper ensuring they are evenly coated.
- Roast Vegetables: Spread the coated vegetables on a baking sheet in a single layer and roast for 25-30 minutes or until tender when pierced with a fork.
- Cool Vegetables: Remove the roasted vegetables from the oven and let them cool slightly to room temperature.
- Combine Salad: In a large bowl, combine the mixed greens with the cooled roasted beets and carrots.
- Add Dressing: Drizzle the balsamic vinegar over the salad and toss gently to combine all the ingredients.
- Serve with Burrata: Top the salad with burrata cheese just before serving to enjoy its creamy texture.
Notes
- For extra flavor, consider adding chopped fresh herbs like basil or parsley.
- Burrata can be substituted with fresh mozzarella if preferred.
- The salad can be served warm or at room temperature.
- Use a rimmed baking sheet to avoid juices spilling during roasting.
