Roasted Beets and Carrots Salad with Burrata Recipe
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4.5 from 21 reviews
A vibrant and flavorful Roasted Beets and Carrots Salad featuring a mix of red and golden beets, tender roasted carrots, sautéed beet greens, creamy burrata cheese, and a tangy rosemary-infused honey vinaigrette dressing.
Total Time:50 minutes
Yield:4 servings
Ingredients
Salad
3 red beets with tops
3 golden beets with tops
6 carrots, halved lengthwise
2 tablespoons olive oil (for roasting)
salt to taste
Dressing
3 tablespoons olive oil
2 tablespoons vinegar
1 tablespoon honey
1 garlic clove, crushed
1 teaspoon minced rosemary
salt to taste
Additional
1 tablespoon olive oil (for sautéing beet greens)
1 ball burrata cheese (about 8 ounces)
fresh rosemary for garnish
Instructions
Prepare Vegetables: Heat the oven to 400 degrees Fahrenheit. Cut the tops off the beets, reserving the beet greens. Scrub the beets clean, halve, and slice them. Remove the ribs from the beet greens and tear the greens into pieces. Keep red beets separate from the golden beets and carrots to avoid color bleeding.
Roast Vegetables: Toss the beets and carrots with olive oil and salt to taste. Spread them in a single layer on a sheet pan, maintaining separation between the red beets and other vegetables. Roast in the oven for 30 minutes or until the vegetables are tender and browned.
Make Dressing: While the vegetables roast, combine olive oil, vinegar, honey, crushed garlic, minced rosemary, and salt in a bowl. Whisk thoroughly until well combined to form a tangy and aromatic dressing.
Sauté Beet Greens: Just before the vegetables are done roasting, heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens for about 2 minutes or until lightly wilted. Transfer the greens to a serving platter.
Assemble Salad: Top the sautéed beet greens with the warm roasted vegetables. Tear or place the burrata cheese over the top. Drizzle the entire salad with the prepared rosemary dressing and garnish with fresh rosemary sprigs for an appealing finish.
Notes
Keep red beets separate during roasting to prevent the color from bleeding onto other vegetables.
If burrata is unavailable, fresh mozzarella can be used as a substitute.
Use balsamic vinegar as an alternative for a sweeter dressing variation.
Be sure not to overcook beet greens; a quick sauté preserves their vibrant color and texture.
Roasting time may vary slightly depending on the thickness of vegetable slices—test for tenderness with a fork.
