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Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata for Fresh Vibrance

This Roasted Beets and Carrots Salad with Burrata is a vibrant feast packed with flavor and nutrients.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets Roast whole with skin on
  • 4 medium Carrots Peel and trim before roasting
  • 1 cup Burrata Substitute with vegan cheese if needed
  • 4 cups Mixed Leafy Greens For serving
  • 1/2 cup Nuts (walnuts or pecans) Use seeds for nut allergies
For the Dressing
  • 1/4 cup Balsamic Vinaigrette Drizzle just before serving

Equipment

  • Oven
  • Aluminum foil
  • Baking sheet
  • Salad spinner

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Wash and scrub the beets thoroughly, wrap them in aluminum foil, and prepare the carrots by peeling and trimming.
  2. Place the wrapped beets directly on the oven rack and roast for 45-60 minutes. About 15 minutes before the beets are finished, roast the prepared carrots on a baking sheet.
  3. Once done, unwrap the foil from the beets, let them cool for about 10 minutes, then peel and slice them.
  4. Wash and dry your mixed leafy greens, then arrange them as a base on a serving plate.
  5. Layer the sliced beets and roasted carrots on top of the mixed greens.
  6. Just before serving, gently tear the burrata and place it in the center of the salad.
  7. Sprinkle toasted nuts over the salad and drizzle balsamic vinaigrette just before serving to tie the flavors together.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 300mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 6000IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

For a vegan option, replace burrata with a dairy-free cheese. Store salad in an airtight container in the fridge for up to 2 days, keeping dressing separate.

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