Description

Indulge in the vibrant flavors of Roasted Beet Burrata Salad, a visually stunning dish that combines warm roasted beets and carrots with creamy burrata cheese, fresh greens, and crunchy nuts. Drizzled with a tangy balsamic dressing, this salad is perfect for any occasion, transforming simple ingredients into an elegant culinary experience.

Ingredients

Scale

4 medium beets (red or golden), peeled and cut into wedges
3 large carrots, peeled and sliced into sticks
2 tablespoons olive oil
1 ball (8 ounces) fresh burrata cheese
2 cups fresh arugula or mixed greens
1/4 cup chopped pistachios or walnuts
Balsamic glaze for dressing

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss beet wedges and carrot sticks in olive oil, salt, pepper, smoked paprika, and dried thyme until well coated.
Spread vegetables on the baking sheet in a single layer and roast for 35–40 minutes, flipping halfway through until tender.
Whisk together balsamic glaze, olive oil, honey (if using), Dijon mustard, and lemon juice in a bowl to make the dressing.
On a serving platter, lay down arugula or mixed greens as a base. Top with warm roasted veggies and torn burrata.
Drizzle with dressing and sprinkle with chopped nuts before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 350mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 12g
Cholesterol: 25mg

Keywords: Choose fresh vegetables for optimal flavor. Experiment by adding seasonal fruits like pears or strawberries for variety. Serve immediately to enjoy the contrast of warm roasted vegetables against cold greens.