Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata

Ingredients:

For the roasted vegetables:

3 medium beets (red, golden, or a mix), peeled and cut into wedges

4-5 carrots, peeled and cut into sticks or chunks

2 tbsp olive oil

Salt and pepper to taste

1 tsp fresh thyme (or ½ tsp dried)

For the salad:

1 ball of burrata (or more depending on servings)

A handful of arugula, baby spinach, or mixed greens

2 tbsp chopped fresh parsley (optional)

1 tbsp toasted pine nuts, pistachios, or walnuts (optional)

Balsamic glaze or reduction (for drizzling)

For the vinaigrette (optional, if not using balsamic glaze):

2 tbsp olive oil

1 tbsp balsamic vinegar or red wine vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

Salt & pepper to taste

Instructions:

Roast the Veggies:

Preheat oven to 400°F (200°C).

Toss beets and carrots with olive oil, salt, pepper, and thyme.

Spread on a lined baking sheet and roast for about 30–40 minutes, tossing halfway, until tender and caramelized. Let cool slightly.

Assemble the Salad:

On a serving platter or large bowl, arrange your greens as a base.

Add the roasted beets and carrots on top.

Gently tear the burrata and place it in the center or scatter around.

Dress and Finish:

Drizzle with balsamic glaze or the vinaigrette.

Top with chopped parsley and toasted nuts if using.

Finish with a pinch of flaky sea salt and freshly cracked pepper.

Tips:

Use a mix of golden and red beets for color contrast.

If you want to serve it cold, roast the veggies ahead and refrigerate them — just let them come to room temp before serving.

You can add roasted garlic or pickled red onions for an extra flavor punch