Roasted Beets and Carrots Salad with Burrata
A delightful salad combining the earthy sweetness of roasted beets and carrots with the creamy texture of burrata cheese, perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 medium beets
- 2 medium carrots
- 1 ball of burrata cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh arugula or mixed greens
- Balsamic vinegar (optional)
- Chopped herbs like parsley or basil (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and slice the beets and carrots into bite-sized pieces.
- Toss them in a bowl with olive oil, salt, and pepper.
- Spread them out on a baking sheet and roast for 25-30 minutes, or until tender.
- While the vegetables are roasting, arrange the arugula or mixed greens on a serving plate.
- Once the beets and carrots are done, let them cool slightly and then place them on top of the greens.
- Tear the burrata and place it in the center of the salad.
- Drizzle with balsamic vinegar, if using, and sprinkle with chopped herbs, if desired.
- Serve warm or at room temperature.
Notes
This salad can be stored in a sealed container in the refrigerator for 1-2 days. Keep the burrata separate until serving to maintain its creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg
Keywords: beet salad, carrot salad, burrata, healthy salad, Mediterranean salad