Description
A vibrant salad showcasing roasted beets and carrots with creamy burrata, drizzled with balsamic glaze and topped with fresh herbs.
Ingredients
Scale
- 4 medium-sized fresh beets
- 4 sweet, crunchy carrots (rainbow carrots preferred)
- 1 ball of burrata cheese
- 3 tablespoons balsamic glaze
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Fresh herbs (basil, parsley, or chives)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the beets and carrots into uniform one-inch chunks.
- Toss the beets and carrots in a mixing bowl with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes until tender.
- Allow to cool slightly on the baking sheet.
- Arrange the roasted beets and carrots on a serving plate.
- Tear the burrata and place it on top of the veggies.
- Drizzle with balsamic glaze and sprinkle with fresh herbs.
- Serve warm or at room temperature.
Notes
For a make-ahead option, roast the vegetables a day in advance and store in the refrigerator until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg