Roasted Beets and Carrots Salad with Burrata
- Prep Time: 15min
- Cook Time: 40min
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
Scale
-
3 medium beets, peeled and cut into wedges
-
4 medium carrots, peeled and cut into sticks
-
2 tablespoons olive oil
-
Salt and black pepper, to taste
-
8 oz burrata cheese (about 2 balls)
-
2 tablespoons balsamic glaze
-
Fresh herbs (parsley, dill, or basil)
Instructions
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
Toss beets and carrots with olive oil, salt, and pepper. Spread on the baking sheet.
-
Roast 35–40 minutes, flipping halfway, until vegetables are tender and caramelized.
-
Arrange roasted vegetables on a platter. Place burrata on top.
-
Drizzle with balsamic glaze, sprinkle herbs, and serve warm or at room temperature.
Notes
-
Use rainbow carrots for extra color.
-
Add toasted nuts for crunch.
-
For a lighter salad, serve over arugula or mixed greens.
Nutrition
- Calories: 250
- Fat: 16g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g