Description

A vibrant and flavorful Roasted Beets & Carrots salad topped with creamy burrata cheese, toasted pine nuts, and a tangy balsamic Dijon dressing. This dish perfectly balances the earthiness of roasted root vegetables with the rich creaminess of burrata, enhanced by a light, refreshing dressing and fresh herbs, making it an ideal appetizer or side for any meal.

Ingredients

Scale

Vegetables

2 medium beets, peeled and sliced into rounds
2 large carrots, peeled and sliced into rounds
Salt and pepper to taste

Roasting

2 tablespoons olive oil (for roasting)

Dressing

1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey (optional, for sweetness)
3 tablespoons extra virgin olive oil
Salt and pepper to taste

Salad Components

2 balls burrata cheese (about 6 oz each)
1/4 cup toasted pine nuts (optional, for crunch)
Fresh parsley or arugula (for garnish)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Roast the Beets and Carrots: Arrange the sliced beets and carrots evenly on the prepared baking sheet. Drizzle them with 2 tablespoons of olive oil, then season with salt and pepper to enhance their natural flavors.
Roast Until Tender: Place the baking sheet in the oven and roast the vegetables for 25-30 minutes, flipping them halfway through. Roast until they become tender and slightly caramelized, bringing out their sweetness. Remove from the oven and let cool slightly.
Prepare the Dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey (if using), and 3 tablespoons of extra virgin olive oil. Season the dressing with salt and pepper to taste, balancing acidity and sweetness.
Assemble the Salad: On a large serving platter, arrange the roasted beets and carrots. Tear the burrata cheese into bite-sized pieces and distribute them evenly over the vegetables for creamy texture.
Add Garnishes and Dressing: Drizzle the prepared dressing over the salad. Sprinkle with toasted pine nuts if desired for crunch, and garnish with fresh parsley or arugula for a vibrant finish.
Serve: Serve the salad immediately while the burrata is soft and the vegetables are still slightly warm. Enjoy this fresh and comforting dish as a delightful appetizer or side.

Notes

To toast pine nuts, heat them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently to prevent burning.
If you prefer a milder flavor, substitute arugula with fresh parsley or baby spinach.
For a vegan version, omit the burrata and add roasted chickpeas or avocado slices for creaminess.
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
The honey in the dressing is optional and can be adjusted according to your preferred sweetness level.