Description
A cozy, earthy salad where caramelized roasted carrots and beets meet the indulgent creaminess of burrata. Finished with fresh herbs and good olive oil, it’s simple, satisfying, and elegant enough for entertaining.
Ingredients
3 medium golden beets, peeled and sliced
3 medium red beets, peeled and sliced
4 large carrots, peeled and halved or left whole if small
2 tablespoons olive oil
1 teaspoon sea salt
1 ball burrata cheese
2 tablespoons fresh parsley, chopped
1 teaspoon lemon zest (optional)
1 pinch chili flakes (optional)
Fresh cracked black pepper, to taste
Instructions
1. Preheat oven to 425°F (220°C).
2. Slice beets into thick rounds and carrots into halves or leave whole if small.
3. Toss vegetables with olive oil and salt.
4. Spread out on a parchment-lined baking sheet without crowding.
5. Roast for 25–30 minutes, flipping once, until edges are caramelized and fragrant.
6. Remove from oven and let cool for 5 minutes.
7. Arrange roasted vegetables on a serving plate.
8. Tear burrata over the center of the vegetables.
9. Drizzle with olive oil, sprinkle with parsley, pepper, and optional lemon zest or chili flakes.
10. Serve immediately while the vegetables are warm and burrata begins to melt.
Notes
Always roast the vegetables at high heat for the best caramelization.
Add burrata just before serving so it melts slightly into the vegetables.
Store leftover vegetables separately and add fresh burrata before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 10g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg
Keywords: roasted beet salad, burrata salad, root vegetable salad