Roasted Beets Carrot Burrata Salad (Print Version)
# Ingredients:
→ Salad
01 -
3 red beets, trimmed, peeled, and cut into wedges
02 -
3 golden beets, trimmed, peeled, and cut into wedges
03 -
6 carrots, halved lengthwise
04 -
Olive oil, for roasting
05 -
Salt, to taste
06 -
Beet greens, cleaned and chopped
07 -
Burrata cheese, for serving
→ Dressing
08 -
3 tablespoons olive oil
09 -
2 tablespoons white wine vinegar
10 -
1 tablespoon honey
11 -
1 garlic clove, minced
12 -
1 teaspoon fresh rosemary, finely chopped
13 -
Salt, to taste
# Instructions:
01 -
Preheat the oven to 200°C.
02 -
Toss red and golden beet wedges with olive oil and salt. Arrange the beets and halved carrots in a single layer on a baking sheet. Roast for 30 minutes, or until the vegetables are tender and caramelised.
03 -
While vegetables roast, sauté beet greens in a pan with a drizzle of olive oil until just wilted. Set aside.
04 -
In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, minced garlic, rosemary, and a pinch of salt.
05 -
Allow roasted vegetables to cool slightly. Combine roasted beets, carrots, and sautéed beet greens in a serving bowl. Top with generous pieces of burrata cheese.
06 -
Drizzle with prepared dressing just before serving.
# Notes:
01 -
For best flavor, serve the salad while the vegetables are still slightly warm, allowing the burrata to gently melt.