Description

A colorful and elegant salad featuring sweet roasted beets and carrots, paired with creamy burrata cheese, a tangy balsamic dressing, and fresh herbs. Perfect as a starter or light main course.

Ingredients

3 medium red beets, peeled and cut into wedges
3 medium golden beets, peeled and cut into wedges
4 large carrots, peeled and cut into diagonal slices
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon dried thyme
1/4 cup balsamic vinegar
1 tablespoon honey
1 shallot, finely minced
2 cloves garlic, minced
1/4 cup extra virgin olive oil
8 ounces burrata cheese, torn into pieces
1/4 cup fresh basil leaves, torn
1/4 cup fresh parsley, chopped
1/4 cup toasted walnuts or pecans

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the beets and carrots with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and dried thyme until well coated.
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized at the edges. Allow to cool slightly.
While vegetables roast, make the dressing: In a small bowl, whisk together balsamic vinegar, honey, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until emulsified.
Arrange the roasted beets and carrots on a serving platter. Drizzle with half of the dressing and toss gently.
Scatter the torn burrata pieces over the vegetables. Sprinkle with basil, parsley, and toasted nuts. Drizzle with remaining dressing before serving.

Notes

You can customize the seasonings to taste. For extra depth, add a pinch of smoked paprika or cumin to the roasting vegetables. Serve immediately for best texture, but the salad can be made ahead and stored in the fridge for up to 2 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Method: Salad
Cuisine: American