Description
A vibrant autumn salad featuring roasted beets and carrots, topped with creamy burrata and herbed dressing.
Ingredients
Scale
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- 3 tablespoons olive oil
- Salt to taste
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 clove garlic, crushed
- 1 teaspoon minced rosemary
- Fresh rosemary for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the beets by cutting off their tops, scrubbing, and slicing them into wedges. Keep red beets separate from golden beets.
- Prep the carrots by halving them lengthwise.
- In a large bowl, toss the beets and carrots with olive oil and salt.
- Spread the beets and carrots in a single layer on a sheet pan and roast for about 30 minutes.
- While roasting, whisk together olive oil, white wine vinegar, honey, crushed garlic, and minced rosemary for the dressing.
- In a skillet, sauté the torn beet greens over medium-high heat in olive oil for about 2 minutes until wilted.
- Transfer the sautéed beet greens to a serving platter, top with roasted vegetables, and dollop with burrata. Drizzle with dressing and garnish with fresh rosemary.
- Serve warm for best flavor.
Notes
This salad can be made ahead by roasting vegetables a day in advance and storing them in the refrigerator. Serve warm or cold.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg