Description
This Roasted Beets and Carrots with Burrata Salad is a vibrant, flavorful vegetarian dish made with caramelized root vegetables, creamy burrata cheese, and a tangy balsamic glaze. Perfect for lunch, light dinner, or a stunning holiday side. Healthy, easy, and elegant.
Ingredients
2 medium beets
3 large carrots
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme or rosemary
1 ball burrata cheese
2 tablespoons balsamic glaze
2 cups arugula or baby greens (optional)
Instructions
1. Preheat oven to 400°F. Peel and chop the beets and carrots into similar-sized chunks.
2. Place vegetables on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and fresh herbs.
3. Roast for 30-40 minutes, turning halfway, until tender and caramelized.
4. If using, spread arugula or baby greens on a serving platter.
5. Add warm roasted vegetables over the greens.
6. Tear burrata and place it gently on top of the veggies.
7. Drizzle generously with balsamic glaze.
8. Serve immediately while warm or at room temperature.
Notes
This salad is best served slightly warm or at room temp.
Use golden or red beets—or both—for a colorful presentation.
Balsamic reduction or glaze adds a perfect touch of acidity.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 290
- Sugar: 9g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 35mg