Roasted Beets and Carrots Salad with Burrata

A delightful Roasted Beets and Carrots Salad with Burrata, featuring sautéed beet greens and honey rosemary vinaigrette, perfect for fall.

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Prep Time 15

Cook Time 35

Total Time 50

Course Salad

Cuisine American

Servings servings

Calories 250 kcal

Equipment

Oven
sheet pan
Skillet
whisk

Ingredients

Salad

3 beets red beets with tops
3 beets golden beets with tops
6 carrots carrots, halved lengthwise
to taste tablespoons olive oil
to taste teaspoons salt

Dressing

3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 clove garlic, crushed
1 teaspoon minced rosemary
to taste teaspoons salt

Instructions

Heat oven to 400 degrees.
Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces.
Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan, keeping red beets separate if you don't want the colors to bleed.
Roast in the oven for 30 minutes or until tender and browned.
Combine dressing ingredients and whisk until well combined.
Heat a skillet over medium-high heat with a drizzle of olive oil right before the vegetables are done.
Quickly sauté the beet greens for about 2 minutes or until lightly wilted. Transfer to platter.
Top with roasted vegetables, burrata, and drizzle with dressing. Garnish with fresh rosemary.

Notes

Try to keep red and golden beets separate during roasting to avoid color bleeding.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 200mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 12000IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Keyword beet greens, burrata salad, fall salad, Roasted Beets and Carrots Salad with Burrata, roasted vegetables, vegetable side dish

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