Roasted Beets and Carrots Burrata (Print Version)
# Ingredients:
→ For the Salad
01 -
3 red beets, trimmed and peeled
02 -
3 golden beets, trimmed and peeled
03 -
6 carrots, halved lengthwise
04 -
Olive oil for roasting
05 -
Salt, to taste
06 -
1-2 balls burrata cheese
→ For the Dressing
07 -
3 tbsp olive oil
08 -
2 tbsp white wine vinegar
09 -
1 tbsp honey
10 -
1 garlic clove, minced
11 -
1 tsp fresh rosemary, finely chopped
12 -
Salt, to taste
# Instructions:
01 -
Preheat your oven to 200°C (400°F).
02 -
Cut the red and golden beets into even-sized wedges. Toss beets and carrot halves with olive oil and salt. Spread in a single layer on a baking sheet and roast for 30 minutes until tender and caramelized.
03 -
Rinse and chop beet greens. Heat olive oil in a pan over medium heat. Sauté the greens for 3-5 minutes until wilted and tender. Set aside.
04 -
Whisk together olive oil, white wine vinegar, honey, minced garlic, chopped rosemary, and salt in a small bowl until emulsified.
05 -
Combine roasted beets, carrots, and sautéed beet greens in a large serving dish. Gently tear the burrata cheese and place on top of the vegetables.
06 -
Drizzle the rosemary dressing evenly over the vegetables and cheese. Serve immediately while vegetables are still warm.
# Notes:
01 -
The warmth of the roasted vegetables will slightly melt the burrata, creating a delicious creamy texture.
02 -
This salad combines earthy root vegetables with creamy cheese and a bright dressing for a balanced flavor profile.