Roasted Beets and Carrots Salad with Burrata for Pure Bliss

This Roasted Beets and Carrots Salad with Burrata is a vibrant and versatile dish celebrating seasonal ingredients.

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Prep Time 20

Cook Time 1

Cooling Time 10

Total Time 1 30

Servings: 4 servings

Course: Salad

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 medium Beets Can use pre-cooked beets for convenience.
4 medium Carrots Rainbow carrots add beautiful color.
8 ounces Burrata For a vegan option, swap with a dairy-free cheese alternative.
4 cups Mixed Greens Select from spinach, arugula, or kale based on your preference.

For the Topping

1 cup Nuts Such as almonds or walnuts; replace with seeds if allergic.

For the Dressing

1/4 cup Dressing Balsamic vinaigrette or citrus vinaigrette recommended.

Equipment

Oven
Baking dish
Knife
Cutting Board

Method

Preparation Steps

Preheat your oven to 400°F (200°C). Wash and trim the beets, then coat with olive oil, salt, and pepper.
Roast the beets for about 40-60 minutes until tender. Let cool and peel.
Slice cleaned carrots and roast them alongside the beets for about 30-40 minutes until tender.
Assemble the salad on a large platter with mixed greens, topped by roasted beets and carrots.
Tear burrata into pieces and place on top of the salad.
Sprinkle nuts over the salad for added crunch and flavor.
Drizzle dressing over the salad just before serving, then toss gently.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 320mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 200mgIron: 1.5mg

Notes

Store salad components separately in the fridge for up to 3 days to maintain freshness.

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