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jhessica

Roasted Beet and Carrot Salad with Burrata redefined!

A vibrant and flavorful Roasted Beet and Carrot Salad topped with creamy burrata cheese and crunchy walnuts.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. In a large bowl, combine the mixed salad greens, roasted beets, and carrots. Drizzle with balsamic vinegar and honey, tossing gently to combine.
  5. 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.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 10gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 16gCholesterol: 30mgSodium: 300mgFiber: 4gSugar: 10g

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.

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