Description
A vibrant and healthy roasted beets and carrots salad topped with creamy burrata cheese, lightly sautéed beet greens, and a flavorful honey-rosemary vinaigrette. This dish combines the earthy sweetness of roasted root vegetables with fresh, tangy dressing, perfect for a wholesome appetizer or side.
Ingredients
Scale
Vegetables
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Salt to taste
For Roasting and Sautéing
- Olive oil (for tossing and sautéing, approx. 4 tablespoons)
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste
Finishing Touches
- Fresh rosemary for garnish
- 4 servings of burrata cheese (about 4 balls, one per serving)
Instructions
- Preheat Oven: Heat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Beets and Greens: Cut off the tops of the beets, reserving the beet greens separately. Scrub the beets clean, then halve and slice them. Remove ribs from beet greens and tear them into bite-sized pieces.
- Toss Vegetables: Toss red beets, golden beets, and carrots separately in olive oil and salt to taste, keeping red beets separate if color bleeding is a concern. Spread each in a single layer on a sheet pan.
- Roast Vegetables: Roast the beets and carrots in the oven for approximately 30 minutes, until tender and slightly browned at the edges.
- Make Dressing: In a small bowl, whisk together olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt until well combined.
- Sauté Beet Greens: Just before the vegetables are done roasting, heat a skillet over medium-high heat with a drizzle of olive oil. Add beet greens and sauté for about 2 minutes until lightly wilted. Transfer greens to a serving platter.
- Assemble Salad: Arrange the roasted beets and carrots on top of the sautéed beet greens. Place burrata cheese evenly across the salad.
- Finish and Serve: Drizzle the honey-rosemary dressing over the salad and garnish with fresh rosemary. Serve warm or at room temperature.
Notes
- Keeping the red beets separate during roasting helps prevent color bleeding into other vegetables.
- If fresh rosemary is unavailable, dried rosemary can be used in the dressing, but reduce the amount to 1/2 teaspoon.
- Burrata cheese is delicate; add it just before serving to maintain its creamy texture.
- This salad can be served warm or at room temperature and pairs nicely with crusty bread.
- For a vegan version, omit the burrata or substitute with a plant-based cheese alternative.
