Description
This vibrant roasted beets and carrots salad is a colorful and flavorful dish combining tender, caramelized beets and carrots with sautéed beet greens, topped with creamy burrata cheese and finished with a zesty honey and rosemary dressing. Perfect as a light main course or a stunning side, this recipe brings together earthy roasted vegetables and fresh, creamy textures for a wholesome, delicious salad.
Ingredients
Scale
Vegetables
- 3 red beets, peeled and sliced
- 3 golden beets, trimmed and peeled
- 6 carrots, halved lengthwise
- Beet greens (from the beets), washed and chopped
For Roasting
- Olive oil, for roasting (about 2–3 tablespoons)
- Salt, to taste
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon fresh rosemary, finely chopped
- Salt, to taste
Topping
- Burrata cheese (amount according to preference, typically 8 ounces or 225 grams)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare vegetables: Cut the red and golden beets into wedges and halve the carrots lengthwise. Toss all the vegetables together in olive oil and salt to evenly coat.
- Roast vegetables: Arrange the vegetables in a single layer on a baking sheet and roast in the oven for about 30 minutes, or until they are tender and caramelized, stirring halfway if desired.
- Sauté beet greens: While the vegetables are roasting, heat a tablespoon of olive oil in a pan over medium heat. Add the chopped beet greens and sauté until wilted and tender, then set aside.
- Make the dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, minced garlic, finely chopped rosemary, and salt to taste until well combined.
- Combine vegetables and greens: When the roasted vegetables have slightly cooled, mix them gently with the sautéed beet greens in a large bowl.
- Add burrata cheese: Place fresh burrata cheese on top of the vegetable mixture, either whole or torn into pieces as preferred.
- Dress and serve: Drizzle the prepared dressing over the entire salad and serve immediately to enjoy the blend of warm vegetables and creamy burrata.
Notes
- You can use other fresh herbs such as thyme instead of rosemary for a variation in flavor.
- To save time, beet greens can be substituted with spinach or kale if preferred.
- For a vegan version, omit the burrata or substitute with a plant-based cheese alternative.
- Leftover roasted vegetables can be stored in the refrigerator for up to 3 days and enjoyed cold or reheated.
- Adjust salt and honey in the dressing to taste based on your preference for sweetness or acidity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted beets, roasted carrots, burrata salad, beet greens, honey rosemary dressing, vegetarian salad, Mediterranean salad, healthy side dish
