Description
This Roasted Beets and Carrots Salad with Burrata and Honey Balsamic Dressing is a vibrant, earthy, and creamy dish perfect for lunch or as a colorful appetizer. Sweet roasted vegetables, creamy burrata, and a tangy-sweet dressing make this salad a showstopper. Keywords: roasted beets and carrots salad, burrata salad recipe, honey balsamic dressing, roasted vegetable salad.
Ingredients
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For the Salad:
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4 medium-sized beets, peeled and cut into wedges
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4 medium-sized carrots, peeled and cut into sticks
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2 tablespoons olive oil
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Salt and pepper to taste
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8 oz burrata cheese
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Fresh arugula or mixed greens (for serving)
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Fresh herbs (basil or parsley, for garnish)
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For the Honey Balsamic Dressing:
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3 tablespoons balsamic vinegar
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2 tablespoons honey
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1/4 cup olive oil
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Salt and pepper to taste
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Instructions
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Roast the Vegetables:
Preheat oven to 400°F (200°C).
Toss beet wedges and carrot sticks with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, turning halfway through, until tender and caramelized. -
Make the Dressing:
In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper until emulsified. -
Assemble the Salad:
Create a bed of fresh arugula or mixed greens on a serving platter.
Arrange roasted beets and carrots over the greens.
Tear burrata and place it on top.
Drizzle with honey balsamic dressing and garnish with fresh herbs.
Notes
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Serve warm or at room temperature.
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Add toasted nuts or seeds for crunch.
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Pairs well with crusty bread or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American