Description
This colorful and creamy salad with burrata, roasted beets, and carrots is a fresh and elegant dish perfect for entertaining or a healthy gourmet meal. Earthy, sweet, and tangy with luscious burrata on top, it’s both visually stunning and nutrient-rich.
Ingredients
For the Salad:
3 medium carrots, peeled and sliced diagonally
3 medium beets, peeled and quartered
2 tablespoons olive oil (for roasting)
Salt and pepper, to taste
1 ball burrata cheese (about 4 oz)
2 cups baby arugula or mixed greens
1 tablespoon chopped chives or fresh parsley
Optional: toasted almonds or pumpkin seeds for crunch
For the Dressing:
2 tablespoons olive oil
1 tablespoon white wine vinegar or apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon honey or maple syrup
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Toss sliced carrots and quartered beets in olive oil, salt, and pepper. Roast on a lined baking sheet for 25–30 minutes, flipping halfway through, until tender.
Make the dressing: Whisk olive oil, vinegar, Dijon mustard, honey, salt, and pepper in a bowl or jar until emulsified.
Assemble the salad: Arrange arugula or greens on a platter. Add roasted vegetables. Tear burrata and place in the center. Drizzle with vinaigrette.
Finish with fresh herbs and optional toasted nuts or seeds. Serve warm or at room temperature.
Notes
Let burrata come to room temperature for the best creamy texture.
Vegetables can be roasted up to 2 days in advance.
Swap in roasted sweet potatoes or squash for seasonal variation.