Roasted Beets and Carrot Salad with Burrata

Roasted Beets and Carrot Salad with Burrata

Ingredients:

For the Salad:

3 red beets, trimmed and peeled
3 golden beets, trimmed and peeled
6 carrots, halved lengthwise
Olive oil
Salt, to taste
Burrata cheese
For the Dressing:

3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp honey
1 garlic clove, minced
1 tsp fresh rosemary, finely chopped
Salt, to taste
Instructions:

Preheat Oven:
Preheat your oven to 400°F (200°C).

Prepare Vegetables:
Cut the beets into wedges and toss with olive oil and salt. Arrange the beets and carrots on a baking sheet in a single layer. Roast for 30 minutes, or until tender and caramelized.

Sauté Beet Greens:
While the vegetables are roasting, quickly sauté the beet greens in a pan with a little olive oil until wilted. Set aside.

Make the Dressing:
In a small bowl, whisk together olive oil, white wine vinegar, honey, minced garlic, rosemary, and a pinch of salt.

Assemble the Salad:
Once the vegetables are done roasting, let them cool slightly. Combine the roasted beets and carrots with the sautéed beet greens. Top with burrata cheese.

Dress and Serve:
Drizzle the dressing over the salad. Serve immediately and enjoy!

This recipe combines vibrant, roasted vegetables with creamy burrata and a tangy dressing for a delicious and visually appealing salad.