Description
A colorful and elegant salad combining sweet roasted beets and carrots with creamy burrata cheese, fresh greens, and a tangy balsamic glaze.
Ingredients
- 3 medium beets, peeled and cut into wedges
- 4 large carrots, peeled and cut into batons
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon dried thyme
- 6 cups mixed salad greens (e.g., arugula, spinach)
- 8 oz burrata cheese, drained
- 1/4 cup balsamic glaze
- 1/4 cup toasted walnuts
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss beet wedges and carrot batons 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, turning halfway, until tender and slightly caramelized. Let cool slightly.
- Arrange mixed salad greens on a serving platter or individual plates.
- Break or place burrata cheese on top of the greens.
- Spoon the roasted vegetables around the cheese.
- Drizzle everything with balsamic glaze and sprinkle with toasted walnuts.
- Garnish with fresh basil leaves. Serve immediately.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of red pepper flakes or a drizzle of honey over the vegetables before roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Salad
- Cuisine: American