Roasted Beet and Carrot Salad with Creamy Burrata
A vibrant salad featuring roasted beets and carrots, creamy burrata cheese, and mixed greens, drizzled with balsamic dressing.
Equipment
- baking sheet
- mixing bowl
- Vegetable peeler
- knife
- oven
Ingredients
Roasted Vegetables
- 4 medium Beets Peeled and cut into wedges.
- 4 medium Carrots Peeled and cut into sticks.
- 2 tablespoons Olive oil For roasting vegetables.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- Fresh thyme leaves Thyme For garnish.
Salad Ingredients
- 8 oz Burrata cheese For creaminess.
- 4 cups Mixed salad greens For a refreshing crunch.
- 1/4 cup Walnuts Toasted for crunch.
- 1 tablespoon Balsamic vinegar For dressing.
- 1 tablespoon Olive oil For dressing.
- to taste Salt For dressing.
- to taste Pepper For dressing.
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the beets and cut them into wedges. Place them in a large bowl.
- Peel the carrots and cut them into sticks. Add them to the bowl with the beets.
- Drizzle with olive oil, and sprinkle salt and pepper over the vegetables. Toss until well coated.
- Spread the beet and carrot mixture in a single layer on a baking sheet. Roast for about 30-35 minutes, stirring halfway through, until tender and caramelized.
- In a large serving bowl, combine the mixed salad greens and toasted walnuts.
- Once the roasted beets and carrots have cooled slightly, add them to the bowl.
- Drizzle with balsamic vinegar and olive oil, then season with salt and pepper. Toss gently to combine.
- Tear the burrata cheese into pieces and place it on top of the salad. Garnish with fresh thyme leaves.
- Serve immediately and enjoy!
Notes
This salad is versatile; feel free to customize with different vegetables, nuts, or dressings.