Description
This colorful salad features sweet roasted beets and carrots, paired with creamy burrata cheese, fresh herbs, and a tangy balsamic glaze. Perfect as a starter or a light main course.
Ingredients
- 4 medium beets, peeled and cut into wedges
- 4 large carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 8 ounces burrata cheese
- 2 tablespoons balsamic glaze
- 1/4 cup fresh basil leaves, torn
- 1/4 cup fresh mint leaves, torn
- 1/4 cup toasted pine nuts
- Mixed salad greens (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss beets and carrots with olive oil, salt, pepper, and thyme until well coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- Remove from oven and let cool slightly.
- Arrange roasted vegetables on a serving platter. Tear burrata into pieces and place on top.
- Drizzle with balsamic glaze, sprinkle with fresh basil, mint, and toasted pine nuts. Serve immediately.
Notes
You can customize the seasonings to taste. Add a handful of arugula or mixed greens for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American