Description
This Roasted Beets and Carrots Salad with Burrata is a vibrant, Mediterranean-inspired dish featuring tender roasted beets and caramelized carrots, paired with creamy burrata cheese, crunchy toasted nuts, and a tangy balsamic dressing. Perfect as a refreshing starter or light side, this salad combines earthy sweetness and fresh greens for a wholesome and visually stunning meal.
Ingredients
Scale
Vegetables and Cheese
- 3 medium beets (red or golden)
- 3 large carrots (peeled and sliced)
- 5 ounces arugula or mixed greens
- 2 balls fresh burrata cheese (torn or halved)
Roasting and Salad Seasoning
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- ¼ cup chopped toasted walnuts or pistachios
- 1 tablespoon chopped fresh mint or basil (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat oven and prepare vegetables: Preheat your oven to 400°F (200°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper, then spread them out on the same or a separate baking sheet.
- Roast carrots and beets: Roast the carrots in the oven for 25 to 30 minutes until they are tender and lightly caramelized. Roast the foil-wrapped beets for 45 to 50 minutes or until you can easily pierce them with a fork. Remove from the oven and allow the beets to cool before peeling and slicing into wedges.
- Make the dressing: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon balsamic vinegar, Dijon mustard, honey, and seasoning with salt and pepper to taste. Blend until smooth and emulsified.
- Assemble the salad: In a mixing bowl, toss the arugula or mixed greens with half of the dressing to lightly coat. Spread the dressed greens on a platter or individual plates. Arrange the roasted carrots and beet wedges on top. Tear or halve the burrata cheese and add over the salad. Sprinkle with chopped toasted walnuts or pistachios.
- Finish and garnish: Drizzle the remaining dressing over the assembled salad and garnish with chopped fresh mint or basil if desired. Serve immediately, either warm or at room temperature.
Notes
- Golden beets add a lovely color contrast and do not stain other ingredients as much as red beets.
- Roast the vegetables ahead of time to serve the salad warm or chilled.
- This salad works well as a starter or an elegant side dish.
- For a heartier main course, add grilled chicken or another protein of choice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
