Roasted Beets and Carrots Salad with Burrata

Roasted beets and carrots with sautéed beet greens tossed with honey rosemary vinaigrette and topped with burrata. A perfect fall vegetable side dish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Side Dish

Cuisine American

Servings servings

Calories 250 kcal

Equipment

oven
Sheet Pan
skillet
whisk

Ingredients

Salad

3 red beets with tops
3 golden beets with tops
6 carrots, halved lengthwise
tablespoons olive oil for roasting
to taste salt

Dressing

3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 clove garlic, crushed
1 teaspoon minced rosemary
to taste salt

Instructions

Preparation

Heat oven to 400 degrees.
Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces.
Set aside. Keep the red beets separate from the rest of the vegetables if you don't want the colors to bleed. Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan. Again keeping red beets separate from the rest of the vegetables if you don't want the colors to bleed.
Roast in the oven for 30 minutes or until tender and browned.
Combine dressing ingredients and whisk until well combined.
Right before the vegetables are ready from the oven heat a skillet over medium-high heat with a drizzle of olive oil.
Quickly sauté the beet greens, about 2 minutes or until lightly wilted. Transfer to platter.
Top with roasted vegetable, burrata and drizzle with dressing. Garnish with fresh rosemary.

Nutrition

Serving: 1saladCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 1500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Keyword Burrata, Carrots, Fall recipe, Roasted Beets, Salad, vegetable

Tried this recipe?Let us know how it was!