Description
A vibrant and healthy salad featuring oven-roasted red and golden beets, carrots, and sautéed beet greens, topped with creamy burrata cheese and a tangy honey-rosemary dressing. This dish offers a perfect balance of earthy roasted vegetables, fresh greens, and rich burrata, making it a delightful appetizer or light main course.
Ingredients
Scale
Vegetables
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil (for tossing and sautéing), about 3-4 tablespoons
- Salt to taste
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste
Additional
- Burrata cheese (quantity to top 4 servings, approx. 8 ounces)
- Fresh rosemary for garnish
Instructions
- Preheat Oven: Heat the oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Beets and Greens: Cut the tops off the beets, reserving the beet greens. Scrub the beets clean, halve, and slice them. Remove the ribs from the beet greens and tear the greens into bite-sized pieces.
- Toss Vegetables: To avoid color bleeding, keep the red beets separate from the golden beets and carrots. Toss both groups of beets and carrots separately in olive oil and salt, ensuring they are evenly coated.
- Roast Vegetables: Spread the vegetables in a single layer on a sheet pan, keeping the red beets separate if desired. Roast in the oven for 30 minutes or until they are tender and have a lovely browned exterior.
- 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 roasted vegetables are done, heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens for about 2 minutes until they are lightly wilted, then transfer them to a serving platter.
- Assemble Salad: Top the sautéed beet greens with the roasted beets and carrots. Place pieces of burrata cheese over the top, drizzle generously with the prepared dressing, and garnish with fresh rosemary.
Notes
- Keeping the red beets separate from the golden beets and carrots during roasting helps prevent color bleeding and preserves the visual appeal.
- You can substitute honey with maple syrup for a vegan alternative.
- Use fresh burrata for the best creamy texture and flavor in this salad.
- This salad can be served warm or at room temperature.
- Leftover roasted vegetables can be stored in the refrigerator for up to 3 days.
