Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

Introduction

For a salad that celebrates vibrant colors and fresh, earthy flavors, this Roasted Beets & Carrots with Creamy Burrata Salad is a show-stopping dish. The combination of roasted red and golden beets, tender carrots, and creamy burrata creates a delightful contrast of textures and flavors. Tossed with a homemade rosemary and honey vinaigrette, this salad is perfect for a light lunch or as a stunning appetizer for your next dinner party.

Why This Recipe is Perfect for You

This recipe is perfect for anyone who enjoys the natural sweetness of roasted vegetables paired with the rich creaminess of burrata. It’s a salad that not only looks gorgeous but also delivers a satisfying and flavorful experience. The balance of roasted beets and carrots with the tangy homemade dressing and luxurious burrata makes this dish both healthy and indulgent.

Ingredients

For the Salad:

• 3 red beets, peeled and sliced
• 3 golden beets, trimmed and peeled
• 6 carrots, halved lengthwise
• Olive oil, for roasting
• Salt, to taste
• Burrata cheese (for topping)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 garlic clove, minced
• 1 teaspoon fresh rosemary, finely chopped
• Salt, to taste

Directions

1. Preheat the Oven

Preheat your oven to 400°F (200°C) to get it ready for roasting the beets and carrots to perfection.

2. Prepare the Vegetables

Peel and slice the red and golden beets into wedges. Toss the beets and halved carrots with olive oil and a pinch of salt, ensuring they’re well-coated. Arrange the vegetables in a single layer on a large baking sheet, ensuring even roasting.

3. Roast the Vegetables

Roast the beets and carrots in the preheated oven for about 30 minutes, or until they’re tender and caramelized around the edges. The roasting brings out their natural sweetness, giving the salad a deep, earthy flavor.

4. Sauté the Beet Greens (Optional)

While the vegetables are roasting, you can sauté the beet greens for an added layer of texture. Heat a small amount of olive oil in a pan over medium heat. Sauté the greens for 2-3 minutes, or until they wilt. Set them aside for later assembly.

5. Make the Dressing

In a small bowl, whisk together 3 tablespoons of olive oil, white wine vinegar, honey, minced garlic, fresh rosemary, and a pinch of salt. This homemade dressing adds the perfect blend of tangy, sweet, and savory to complement the roasted vegetables.

6. Assemble the Salad

Once the roasted beets and carrots are done, allow them to cool slightly. Combine the roasted vegetables with the sautéed beet greens (if using) in a large serving bowl or platter.

7. Add the Burrata

Place the creamy burrata cheese on top of the roasted vegetables. The burrata will begin to melt slightly from the warmth of the vegetables, adding a luxurious, velvety texture to the salad.

8. Dress and Serve

Drizzle the salad generously with the homemade rosemary-honey dressing. Serve immediately while the vegetables are still warm, and enjoy this vibrant, flavorful dish.

Kitchen Equipment Needed

• Large baking sheet
• Small bowl for dressing
• Pan for sautéing greens
• Whisk for the dressing
• Knife and cutting board

Tips and Shortcuts

• Beet Prep: To make peeling beets easier, you can roast them with the skins on and peel them after roasting. The skins will slide off more easily once the beets are cooked.
• Quick Greens: If you’re short on time, you can skip sautéing the beet greens and use fresh arugula or spinach in the salad for a similar earthy flavor.
• Dress It Up: For an even more luxurious presentation, drizzle a little balsamic glaze over the salad just before serving for added sweetness.

Recipe Swaps and Variations

• Cheese Alternatives: Not a fan of burrata? Try substituting it with fresh mozzarella, goat cheese, or feta for a similar creamy texture.
• Vegetable Swap: Feel free to add roasted sweet potatoes, parsnips, or squash to the salad for extra variety and flavor.
• Herb Variation: If you’re not a fan of rosemary, you can swap it with thyme or sage for a different herbal note in the dressing.

How to Store Leftovers

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Burrata is best served fresh, so add the cheese just before serving. To reheat the vegetables, you can pop them back in the oven at 350°F (175°C) until warmed through.

Food and Drink Pairings

This roasted beet and carrot salad pairs beautifully with a crisp white wine like Sauvignon Blanc or a light rosé. For a non-alcoholic option, try serving it with a sparkling water infused with lemon or mint. A simple side of crusty bread or toasted baguette slices is also a great accompaniment for scooping up the creamy burrata and flavorful veggies.

Frequently Asked Questions (FAQ)

Q: Can I make this salad ahead of time?
A: Yes, you can roast the beets and carrots ahead of time and store them in the fridge. Assemble the salad and add the burrata just before serving for the best results.

Q: Can I use store-bought dressing?
A: While the homemade rosemary-honey dressing adds a unique touch, you can certainly use your favorite store-bought vinaigrette in a pinch.

Q: What if I can’t find burrata?
A: Fresh mozzarella is a great substitute for burrata if you can’t find it. You’ll still get that creamy, rich texture.

Q: How do I prevent my beets from staining other vegetables?
A: To avoid red beets staining the golden beets and carrots, you can roast the red beets on a separate baking sheet or keep them on one side of the pan.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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