Description
A colorful and elegant salad featuring roasted golden and red beets, sweet carrots, and creamy burrata cheese, drizzled with a tangy balsamic vinaigrette.
Ingredients
- 2 large golden beets, peeled and cut into wedges
- 2 large red beets, peeled and cut into wedges
- 4 medium carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces burrata cheese, at room temperature
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/3 cup extra virgin olive oil
- 1 garlic clove, minced
- 2 tablespoons fresh lemon juice
- 1/2 cup fresh arugula (optional, for garnish)
- 2 tablespoons toasted pine nuts
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a bowl, toss the beet wedges and carrot sticks with 2 tablespoons olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized. Let cool for 10 minutes.
- While vegetables roast, prepare the vinaigrette: In a small jar, combine balsamic vinegar, honey, extra virgin olive oil, minced garlic, and lemon juice. Shake well to emulsify. Season with salt and pepper.
- Arrange the roasted beets and carrots on a serving platter. Gently tear the burrata cheese into pieces and scatter over the vegetables.
- Drizzle the balsamic vinaigrette over the salad. Garnish with fresh arugula (if using) and toasted pine nuts. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-inspired