Easy Roasted Beets & Carrots Salad With Burrata Magic

Discover the Easy Roasted Beets & Carrots Salad With Burrata, a vibrant and nutrient-packed dish perfect for gatherings.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 4 servings

Course: Appetizers

Cuisine: Gluten-Free

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Veggies

4 medium Beets Choose firm, smooth bulbs for the best earthy sweetness.
4 medium Carrots Opt for fresh, vibrant carrots to ensure that natural sweetness and crunch shine through.

For the Salad Base

4 cups Mixed Leafy Greens Use a variety of greens to add freshness and visual appeal.

For the Creamy Topping

8 oz Burrata Enjoy its luscious texture, or substitute with vegan cheese for a delightful dairy-free option.

For the Crunch

1/2 cup Nuts (walnuts or pecans) Add these for a crunchy element; swap with seeds like pumpkin or sunflower for nut allergies.

For the Dressing

1/4 cup Balsamic Vinaigrette This flavorful dressing ties the dish together beautifully, adding just the right amount of zest.

Equipment

Oven
Baking Sheet
Aluminum Foil
Salad spinner

Method

Preparation Steps

Preheat your oven to 400°F (200°C).
Scrub the beets under cold water. Wrap each beet in aluminum foil and seal tightly.
Peel and trim the carrots.
Place the wrapped beets on the oven rack and roast for 45-60 minutes until tender.
After 30 minutes, spread the carrots on a baking sheet, drizzle with olive oil, and season. Roast for additional 25-30 minutes.
Allow beets to cool for 10 minutes before peeling and slicing into bite-sized pieces.
Wash and dry the mixed leafy greens thoroughly.
Layer roasted beets and carrots atop the greens on a serving platter.
Tear and scatter burrata over the salad, sprinkle with chopped nuts, and drizzle with balsamic vinaigrette before serving.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 20gProtein: 8gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 180mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 4500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Store leftover salad in an airtight container for up to 3 days. Avoid freezing the assembled salad with burrata.

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