Description
This vibrant and flavorful Roasted Beets & Carrots with Creamy Burrata Salad combines the natural sweetness of roasted root vegetables with the rich creaminess of burrata cheese. Enhanced with a tangy balsamic Dijon dressing and optional toasted pine nuts for crunch, this salad is perfect as a light lunch or an elegant side dish.
Ingredients
Scale
Roasted Vegetables
- 2 medium beets, peeled and sliced into rounds
- 2 large carrots, peeled and sliced into rounds
- 2 tablespoons olive oil (for roasting)
- Salt and pepper to taste
Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (optional, for sweetness)
- 3 tablespoons extra virgin olive oil (for dressing)
- Salt and pepper to taste
Toppings and Garnish
- 2 balls burrata cheese (about 6 oz each)
- 1/4 cup toasted pine nuts (optional, for crunch)
- Fresh parsley or arugula (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast the Beets and Carrots: Arrange the sliced beets and carrots on the baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and caramelized. Allow to cool slightly.
- Make the Dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey if using, and 3 tablespoons of extra virgin olive oil. Season with salt and pepper to taste to create a balanced, tangy dressing.
- Assemble the Salad: On a large serving platter, arrange the roasted beets and carrots evenly. Tear the burrata cheese into pieces and place it over the vegetables for a creamy texture contrast.
- Add Toppings and Garnish: Drizzle the prepared dressing over the salad. Sprinkle with toasted pine nuts for crunch and garnish with fresh parsley or arugula to add freshness and color.
- Serve: Serve immediately to enjoy the salad at its best when the burrata is creamy and the vegetables are warm or room temperature.
Notes
- Be sure not to overcook the beets and carrots; they should be tender but still hold their shape.
- To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes.
- Honey in the dressing is optional but helps balance the acidity of the vinegar.
- This salad is best served fresh to enjoy the creamy texture of burrata.
- For a vegan version, substitute burrata with a plant-based cheese alternative or omit it entirely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
