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Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata: Pure Bliss in a Bowl

Experience the vibrant Roasted Beets and Carrots Salad with Burrata, a delightful dish that combines earthiness and creaminess for a nourishing meal.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium Beets roast whole with skin on
  • 4 medium Carrots chopped into uniform pieces
  • 8 ounces Burrata substitute with dairy-free cheese for vegan option
  • 5 cups Mixed Greens use a mix of arugula, spinach, or baby greens
For the Toppings
  • 1 cup Nuts (walnuts or pistachios) substitute with seeds if nut-free
  • 1/4 cup Vinaigrette (balsamic or citrus) experiment with honey or maple syrup

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Large Serving Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Wash and trim the beets and carrots, leaving the skin on the beets.
  2. Place the whole beets on a prepared baking sheet and roast for about 45–60 minutes until tender.
  3. Peel off the skins of the beets, chop into bite-sized pieces. Roast chopped carrots for about 25–30 minutes.
  4. In a large bowl, create a bed of mixed greens. Arrange roasted beets and carrots atop the greens.
  5. Tear burrata into pieces and place among the veggies. Sprinkle with nuts and drizzle with vinaigrette before serving.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 15gProtein: 7gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 400IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping burrata separate to maintain its creaminess. This salad is great for meal prep and can be assembled quickly later.

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