Description
A vibrant and flavorful Roasted Beet and Carrot Salad topped with creamy burrata cheese and crunchy walnuts.
Ingredients
Scale
- 2 medium beets, peeled and cut into wedges
- 2 large carrots, peeled and sliced into rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed salad greens (such as arugula, spinach, or spring mix)
- 8 ounces burrata cheese
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, toss the beet wedges and carrot rounds with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking. Remove from the oven and let cool slightly.
- In a large bowl, combine the mixed salad greens, roasted beets, and carrots. Drizzle with balsamic vinegar and honey, tossing gently to combine.
- To serve, divide the salad among plates, placing a piece of burrata cheese on top of each serving. Sprinkle with toasted walnuts for added crunch.
Notes
- For added flavor, try marinating the roasted vegetables in a mixture of olive oil, garlic, and herbs before roasting.
- Substitute feta cheese for burrata for a tangier flavor, or add sliced avocado for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg