Roasted Beets and Carrots Salad with Burrata

This Roasted Beets and Carrots Salad with Burrata is a colorful, nutritious centerpiece that suits various dietary preferences.

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Prep Time 15

Cook Time 1

Cooling Time 5

Total Time 1 20

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 medium Beets roasted whole or chopped
4 medium Carrots peeled and chopped
8 ounces Burrata can substitute with dairy-free option
4 cups Greens (e.g., arugula or spinach) any salad green of choice

For the Nuts

1 cup Walnuts or Pecans or substitute with seeds for nut-free

For the Dressing

1/4 cup Balsamic or Citrus Vinaigrette adjust sweetness with honey or maple syrup

Equipment

Oven
Baking Sheet
Parchment Paper
Serving platter

Method

Step-by-Step Instructions

Preheat the oven to 400°F (200°C). Wash beets, cut tops and tails. Roast whole for 45-60 minutes or chop for 25-30 minutes. Peel and cut carrots.
Arrange beets on a baking sheet, drizzle with olive oil, season with salt and pepper. If chopped, mix carrots halfway through roasting. Roast until fork-tender.
Remove beets from the oven, cool for a few minutes. Peel skins off. Cut beets into slices or cubes.
On a serving platter, layer greens, then add roasted beets and carrots. Tear burrata over the top for a creamy contrast.
Drizzle with balsamic or citrus vinaigrette before serving. Adjust amount based on preference.
Sprinkle roasted nuts or seeds over salad before serving. Enjoy warm with creamy cheese and fresh greens.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 300mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 5000IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep dressing separate for freshness.

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