Description
This vibrant roasted beets and carrots salad combines sweet, caramelized root vegetables with creamy burrata cheese and fresh mixed greens, all tossed in a honey-balsamic dressing. Perfect as a colorful appetizer or light main course, it balances earthiness, creaminess, and tangy sweetness in every bite.
Ingredients
Scale
Vegetables
- 2 medium beets, peeled and cut into wedges
- 3 medium carrots, peeled and cut into wedges
Seasonings & Dressing
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh parsley, chopped
Greens & Cheese
- 2 cups mixed greens
- 1 ball burrata cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Peel Vegetables: Peel the beets and carrots using a vegetable peeler for a smooth finish and better texture.
- Cut Beets: Cut the peeled beets into evenly sized wedges to ensure uniform roasting.
- Cut Carrots: Similarly, cut the peeled carrots into wedges matching the size of the beet pieces.
- Toss Vegetables with Oil and Seasoning: Place beet and carrot wedges into a large bowl, drizzle with olive oil, then sprinkle salt, black pepper, dried thyme, and smoked paprika. Toss gently to coat all pieces evenly.
- Arrange for Roasting: Spread the coated vegetables out in a single, even layer on the prepared baking sheet to promote caramelization.
- Roast Vegetables: Roast in the preheated oven for 30–35 minutes, turning halfway through, until vegetables are tender and nicely caramelized.
- Prepare Dressing: While vegetables roast, whisk together honey and balsamic vinegar in a small bowl to create a sweet and tangy dressing.
- Cool Roasted Vegetables: Once roasted, remove the vegetables from the oven and let them cool for about 5 minutes.
- Arrange Salad Base: Lay out mixed greens evenly on a large platter or individual plates as the salad foundation.
- Add Roasted Vegetables: Place the roasted beets and carrots on top of the greens, distributing evenly.
- Add Burrata Cheese: Tear the burrata cheese into pieces and scatter over the salad for a creamy texture.
- Drizzle Dressing: Pour the honey-balsamic dressing evenly over the entire salad, ensuring all ingredients get a flavor boost.
- Garnish with Parsley: Sprinkle chopped fresh parsley over the salad for brightness and visual appeal.
- Serve: Serve immediately to enjoy the contrast of warm roasted vegetables and cool creamy burrata with fresh greens.
Notes
- You can substitute burrata with fresh mozzarella if burrata is unavailable.
- Roasting time may vary depending on oven and vegetable size—check tenderness with a fork.
- For extra flavor, add a sprinkle of toasted nuts or seeds.
- Leftovers can be refrigerated for up to 2 days; add burrata fresh when serving again.
- Gluten-free and vegetarian friendly.
