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Roasted Beets And Carrot Salad With Burrata
Ingredients
- For the Salad:
- 3 red beets, trimmed and peeled
- 3 golden beets, trimmed and peeled
- 6 carrots, halved lengthwise
- Olive oil
- Salt, to taste
- Burrata cheese
- For the Dressing:
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp fresh rosemary, finely chopped
- Salt, to taste
Directions
Preheat Oven:
- Preheat your oven to 400°F (200°C).
Prepare Vegetables:
- Cut the beets into wedges and toss with olive oil and salt. Arrange the beets and carrots on a baking sheet in a single layer. Roast for 30 minutes, or until tender and caramelized.
Sauté Beet Greens:
- While the vegetables are roasting, quickly sauté the beet greens in a pan with a little olive oil until wilted. Set aside.
Make the Dressing:
- In a small bowl, whisk together olive oil, white wine vinegar, honey, minced garlic, rosemary, and a pinch of salt.
Assemble the Salad:
- Once the vegetables are done roasting, let them cool slightly. Combine the roasted beets and carrots with the sautéed beet greens. Top with burrata cheese.
Dress and Serve:
- Drizzle the dressing over the salad. Serve immediately and enjoy!
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