Description
A vibrant, comforting salad featuring roasted beets and carrots paired with creamy burrata and a bright, balanced dressing.
Ingredients
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Beets: 500 g (1 lb), peeled and cut into wedges
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Carrots: 400 g (14 oz), peeled and sliced lengthwise
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Olive oil: 3 tablespoons
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Salt: 1 teaspoon
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Black pepper: ½ teaspoon
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Burrata cheese: 200 g (7 oz)
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Mixed greens or arugula: 60 g (2 cups), optional
For the Dressing
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Extra-virgin olive oil: 3 tablespoons
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Lemon juice: 2 tablespoons
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Honey: 1 tablespoon
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Dijon mustard: 1 teaspoon
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Salt: ½ teaspoon
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Black pepper: ¼ teaspoon
Instructions
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Preheat oven to 200°C (400°F). Toss beets and carrots with olive oil, salt, and black pepper.
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Roast on a lined baking sheet for 35–40 minutes, turning once, until tender and caramelized.
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Whisk all dressing ingredients in a bowl until smooth.
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Arrange greens on a platter if using, top with roasted vegetables, and tear burrata over the top.
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Drizzle with dressing, garnish if desired, and serve immediately.
Notes
This salad is best served slightly warm so the burrata softens naturally. You can roast the vegetables ahead of time and assemble just before serving for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes