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Vibrant Roasted Beets & Carrots with Creamy Burrata Salad Recipe

Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

This salad showcases the vibrant colors of roasted veggies, featuring earthy beets and sweet carrots, topped with creamy burrata. It's perfect for quick weeknight dinners or impressing guests!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 4 medium beets peeled and cut into wedges
  • 4 medium carrots peeled and cut into sticks
  • 2 tbsp olive oil
For the Salad
  • 1 tbsp balsamic vinegar
  • 2 cups arugula or mixed greens
  • 8 oz burrata cheese torn into pieces
  • Fresh herbs for garnish

Equipment

  • Large bowl
  • baking sheet
  • Oven

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a large bowl, toss the beets and carrots with olive oil, salt, and pepper until evenly coated.
  3. Step 3: Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
  4. Step 4: Remove the vegetables from the oven and drizzle with balsamic vinegar; toss to combine.
  5. Step 5: On a serving platter, arrange the arugula or mixed greens. Top with the roasted beets and carrots.
  6. Step 6: Tear the burrata into pieces and place it over the salad.
  7. Step 7: Garnish with fresh herbs and serve immediately.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep the greens and burrata separate until serving for freshness.