2. How can I make this recipe vegan-friendly?

To make the Roasted Beets and Carrots Salad with Burrata vegan, simply omit the burrata cheese and replace it with avocado slices or a vegan cheese alternative. You can also top it with roasted nuts or seeds for added texture.

3. Can I use a different cheese instead of burrata?

Yes, if burrata is not available, you can use fresh mozzarella, goat cheese, or even feta. Each option will provide a different flavor and texture, but the salad will still be delicious!

4. What can I serve this salad with?

This salad pairs beautifully with grilled meats like chicken or steak, but it can also be served alongside a vegetarian main dish such as quinoa or roasted chickpeas. It's a great side dish or light main course.

Roasted Beets and Carrots Salad with Burrata

Name: Roasted Beets and Carrots Salad with Burrata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 3 red beets, trimmed and peeled; 3 golden beets, trimmed and peeled; 6 carrots, halved lengthwise; Olive oil, to taste (about 3 tbsp for roasting); Salt, to taste; Burrata cheese, for topping (about 4 oz); 3 tbsp olive oil for dressing; 2 tbsp white wine vinegar; 1 tbsp honey; 1 garlic clove, minced; 1 tsp fresh rosemary, finely chopped; Salt, to taste

Description

This Roasted Beets and Carrots Salad with Burrata is a vibrant and healthy dish that combines earthy roasted beets and sweet carrots with the creamy indulgence of burrata cheese. Perfect for a light meal or as a side dish, this salad features a homemade honey-rosemary dressing to tie it all together.

Ingredients

Scale

3 red beets, trimmed and peeled
3 golden beets, trimmed and peeled
6 carrots, halved lengthwise
Olive oil, to taste (about 3 tbsp for roasting)
Salt, to taste
Burrata cheese, for topping (about 4 oz)
3 tbsp olive oil for dressing
2 tbsp white wine vinegar
1 tbsp honey
1 garlic clove, minced
1 tsp fresh rosemary, finely chopped
Salt, to taste

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Instructions

Preheat the oven to 400°F (200°C).
Cut the red and golden beets into wedges. Toss the beets and halved carrots with olive oil and salt. Spread them in a single layer on a baking sheet.
Roast the beets and carrots for 30 minutes, or until tender and caramelized, stirring once halfway through.
Optional: Sauté beet greens in a pan with olive oil until wilted. Set aside.
For the dressing: In a small bowl, whisk together olive oil, white wine vinegar, honey, garlic, rosemary, and a pinch of salt until well combined.
Once the vegetables have cooled slightly, combine the roasted beets, carrots, and sautéed beet greens on a serving platter.
Tear the burrata cheese into pieces and place it on top of the vegetables.
Drizzle the dressing over the salad and serve immediately for a warm dish.

Notes

For a vegan option, omit the burrata cheese and top with avocado slices or a vegan cheese alternative.
If burrata is unavailable, fresh mozzarella or goat cheese can be used instead.
This salad can be made ahead by roasting the vegetables and storing them in the fridge for up to 3 days. Reheat before assembling.
For added texture, sprinkle with roasted nuts or seeds, like sunflower or pumpkin seeds.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting, Sautéing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 15g
Sodium: 240mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 8g
Cholesterol: 25mg