Description
A colorful and elegant salad featuring earthy roasted beets and sweet carrots, topped with creamy burrata and a drizzle of balsamic glaze. Perfect as a side dish or a light main course.
Ingredients
- 2 medium beets, peeled and cut into wedges
- 3 medium carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme
- 4 cups mixed salad greens (such as arugula or baby spinach)
- 1 ball burrata cheese (about 8 ounces)
- 2 tablespoons balsamic glaze
- 1/4 cup toasted walnuts, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss beets and carrots with olive oil, salt, pepper, and dried thyme until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, until tender and slightly caramelized, stirring halfway through.
- Remove from oven and let cool slightly.
- To assemble, spread mixed greens on a serving platter. Arrange roasted beets and carrots over the greens.
- Tear the burrata into pieces and place on top of the vegetables.
- Drizzle with balsamic glaze and sprinkle with toasted walnuts, if using. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American