Roasted Beets Carrots Burrata Salad (Print Version)
Sweet beets, carrots, burrata, and greens with tangy vinaigrette for a vibrant, satisfying seasonal salad.
# Ingredients:
→ Salad
01 -
3 red beets with tops, scrubbed, halved and sliced
02 -
3 golden beets with tops, scrubbed, halved and sliced
03 -
6 carrots, halved lengthwise
04 -
30 ml olive oil
05 -
Salt, to taste
06 -
Reserved beet greens, ribs removed and torn into pieces
07 -
Fresh burrata cheese, at room temperature for serving
08 -
Fresh rosemary, for garnish
→ Dressing
09 -
45 ml olive oil
10 -
30 ml white wine vinegar
11 -
15 ml honey
12 -
1 garlic clove, crushed
13 -
5 ml fresh rosemary, minced
14 -
Salt, to taste
# Steps:
01 -
Preheat oven to 200°C. Trim beet tops, reserving the greens. Scrub beets thoroughly. Halve and slice beets and carrots. Remove ribs from beet greens and tear greens into pieces.
02 -
Keep red beets separate from golden beets and carrots to prevent color bleeding. Toss sliced beets and carrots with 30 ml olive oil and salt. Arrange in a single layer on a baking tray, maintaining separation of red beets.
03 -
Roast vegetables in the oven for 30 minutes, or until tender and caramelized at the edges.
04 -
In a small bowl, whisk together 45 ml olive oil, 30 ml white wine vinegar, 15 ml honey, crushed garlic, minced rosemary, and salt until fully emulsified.
05 -
Heat a skillet over medium-high heat with a drizzle of olive oil. Sauté beet greens for 2 minutes, until just wilted. Transfer greens to a serving platter.
06 -
Arrange roasted vegetables over sautéed beet greens. Tear burrata cheese and distribute over the top. Drizzle with dressing and finish with fresh rosemary.
# Notes:
01 -
Roast beets whole and unpeeled to retain moisture, then peel after roasting for easier handling.
02 -
Keep burrata in its liquid until serving, and use at room temperature for optimal creaminess.
03 -
Cut carrots slightly smaller than beets to ensure even roasting.
04 -
Assemble salad just before serving to preserve freshness and texture.
05 -
Dressing can be made ahead and refrigerated for up to a week.