Delicious Roasted Beet and Carrot with Creamy Burrata Salad
This Roasted Beet and Carrot Salad with Creamy Burrata is a vibrant and satisfying dish perfect for any occasion. The earthy sweetness of roasted beets and carrots complements the rich, creamy texture of burrata, creating a delightful combination of flavors and textures. Packed with nutrients and easy to prepare, this salad can be served as a side dish or a light main course. Whether you’re hosting a dinner party or enjoying a weeknight meal, this salad is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 medium beets
3 large carrots
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
1 ball of burrata (for serving)
Instructions
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Prepare the Vegetables:
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Preheat the oven to 400°F (200°C).
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Peel the beets and carrots. Cut the carrots into 2-inch pieces and the beets into 1-inch cubes.
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Roast the Vegetables:
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In a large bowl, toss the beets and carrots with olive oil, salt, pepper, and dried thyme, ensuring they’re evenly coated.
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Spread the vegetables on a baking sheet in a single layer.
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Roast for 35-40 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.
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Assemble the Salad:
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Once the vegetables are done, remove them from the oven and let them cool for a few minutes.
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On a large platter, arrange the roasted beets and carrots.
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Tear the burrata into pieces and place it over the vegetables.
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Serve:
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Optionally, drizzle with extra olive oil and balsamic glaze. Serve warm or at room temperature.
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Notes
For added freshness, you can toss in arugula or spinach.
Add toasted nuts like walnuts or pistachios for a crunchy contrast.
Fresh rosemary or basil can replace thyme for an alternative flavor.
For a citrus twist, drizzle with orange or lemon zest.
