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Close-up of a roasted beet and carrot salad with burrata on a plate, garnished with herbs.
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Roasted Beets and Carrots Salad with Burrata

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 250
This vibrant salad combines roasted beets and carrots with creamy burrata, fresh greens, and a balsamic glaze for a delightful and colorful dish.

Ingredients

Vegetables

  • 3 medium beets (peeled and cut into wedges)
  • 3 large carrots (peeled and sliced)
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • fresh arugula or mixed greens
  • 1 ball burrata cheese
  • optional balsamic glaze
  • as needed fresh herbs (basil or parsley) (for garnish)

Instructions 

  • Preheat oven to 400°F (200°C). Toss beets and carrots with olive oil, salt, and pepper.
  • Spread vegetables on a baking sheet and roast for 30-35 minutes until tender and caramelized.
  • Let vegetables cool slightly, then arrange greens on a platter and top with roasted vegetables.
  • Place torn burrata over the salad, drizzle with balsamic glaze, and garnish with herbs.
  • Serve immediately and enjoy!

Notes

Roasting enhances the natural sweetness of the vegetables.
Calories: 250kcal
Cost: $15
Course: Salad
Cuisine: International
Keyword: Beets, Burrata, Carrots

Nutrition

Calories: 250kcal | Carbohydrates: 40g | Protein: 8g | Fat: 12g | Sodium: 300mg