If you’re looking for a salad that’s both stunning to look at and bursting with flavor, this Roasted Beets and Carrots Salad with Burrata is your go-to! The earthy sweetness of the roasted vegetables pairs beautifully with the creamy burrata, creating a dish that feels fancy but is easy to make. Whether for a dinner party or a light lunch, this salad will impress.
Ingredients:
- 4 medium-sized beets (red and/or golden)
- 4 large carrots, peeled and cut into thick slices
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 teaspoon honey (optional for a touch of sweetness)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 ball of burrata cheese
- 2 cups arugula or mixed greens
- 1/4 cup toasted nuts (walnuts or hazelnuts work great)
- 2 tablespoons fresh basil leaves, torn
- Balsamic glaze for drizzling
Method:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the beets: Wash the beets thoroughly and pat them dry. Wrap each beet individually in aluminum foil and place them on the baking sheet.
- Prepare the carrots: In a bowl, toss the carrot slices with 1 tablespoon of olive oil, salt, pepper, and thyme. Spread them out on the same baking sheet as the beets.
- Roast the vegetables: Roast the carrots for 25-30 minutes until they’re tender and caramelized. The beets may take 45-60 minutes, depending on their size. You’ll know they’re done when a knife easily pierces through them.
- Peel the beets: Once the beets have cooled slightly, peel off the skins using your fingers or a paper towel. They should slip off easily. Slice the beets into wedges or rounds.
- Assemble the salad:
- In a large bowl or serving platter, arrange the arugula or mixed greens.
- Add the roasted carrots and beet slices on top.
- Tear the burrata ball and gently place it in the center or around the salad.
- Add finishing touches:
- Drizzle the salad with the remaining 1 tablespoon of olive oil and balsamic vinegar (or a balsamic glaze for extra richness).
- Sprinkle with toasted nuts for crunch and fresh basil for a burst of flavor.
- For a sweeter touch, drizzle a little honey over the roasted vegetables before serving.
- Serve immediately: This salad is best enjoyed fresh when the burrata is soft and creamy. Serve with crusty bread for a complete meal.
Tips:
- Make it vegan: Simply omit the burrata and replace it with a vegan cheese option or add avocado for a creamy element.
- Use different greens: If arugula isn’t your favorite, try baby spinach, kale, or a mixed greens blend.
- Roasting in advance: You can roast the beets and carrots ahead of time and store them in the fridge. Assemble the salad right before serving to keep the greens fresh and vibrant.
Why This Salad is a Winner:
- Colorful and visually stunning: The deep purple and orange of the roasted vegetables against the bright greens make this salad a feast for the eyes.
- Texture and flavor contrast: The creaminess of the burrata perfectly complements the earthy, roasted veggies and the slight bitterness of the arugula.
- Healthy yet indulgent: Packed with nutrients, this salad feels like a luxury thanks to the burrata and balsamic glaze, yet it’s full of wholesome ingredients.
Final Thoughts:
This Roasted Beets and Carrots Salad with Burrata strikes the perfect balance between elegance and simplicity. The creamy burrata paired with the earthy sweetness of roasted beets and carrots makes it a delightful dish for any occasion. Whether served as a side or the main attraction, this salad is sure to wow your guests and satisfy your taste buds.
Enjoy!
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