Description
A vibrant and flavorful Roasted Beets & Carrots Salad topped with creamy burrata cheese, toasted pine nuts, and a tangy balsamic mustard dressing. This easy-to-make recipe highlights roasted root vegetables with a luscious creamy texture from burrata, perfect for a light lunch or elegant side dish.
Ingredients
Scale
Roasted Vegetables
- 2 medium beets, peeled and sliced into rounds
- 2 large carrots, peeled and sliced into rounds
- 2 tablespoons olive oil (for roasting)
- Salt and pepper to taste
Salad & Dressing
- 2 balls burrata cheese (about 6 oz each)
- 1/4 cup toasted pine nuts (optional, for crunch)
- Fresh parsley or arugula (for garnish)
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (optional, for sweetness)
- 3 tablespoons extra virgin olive oil (for dressing)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Roast the Beets and Carrots: Arrange the sliced beets and carrots evenly on the lined baking sheet. Drizzle with 2 tablespoons olive oil, and season with salt and pepper to taste.
- Roast Until Tender: Place the baking sheet in the oven and roast for 25-30 minutes, flipping the vegetables halfway through cooking to ensure even caramelization. Roast until the vegetables are tender and slightly caramelized. Remove and set aside to cool slightly.
- Make the Dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey (if using), and 3 tablespoons extra virgin olive oil until emulsified. Season with salt and pepper to taste.
- Assemble the Salad: Arrange the roasted beets and carrots on a large serving platter. Tear the burrata cheese into pieces and distribute it over the roasted vegetables evenly.
- Add Toppings and Dressing: Drizzle the prepared dressing over the salad. Sprinkle with toasted pine nuts if using, and garnish with fresh parsley or arugula for added freshness and color.
- Serve Immediately: Serve the salad immediately to enjoy the contrast of warm roasted vegetables and cool creamy burrata, along with the crunchy pine nuts and fresh herbs.
Notes
- For extra flavor, you can sprinkle some fresh thyme or rosemary on the vegetables before roasting.
- Toast pine nuts carefully over low heat to avoid burning and achieve best crunch.
- Burrata is best served fresh; add it just before serving to maintain its creamy texture.
- This salad can be served warm or at room temperature.
- Honey in the dressing is optional and can be omitted for a less sweet vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
