Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

Written By Skylar Saba

INGREDIENTS:

Baking & Spices

  • 1/2 tsp Black pepper

  • 1/4 tsp Paprika, smoked

  • 1 tsp Salt

Dairy

  • 1 ball Burrata cheese

Produce

  • 2 Beets, medium wedges

  • 3 Carrots, medium wedges

  • 2 cups Greens, mixed

  • 1 tbsp Parsley, fresh

  • 1/2 tsp Thyme, dried

Oils & Vinegars

  • 2 tbsp Olive oil

Condiments

  • 1 tbsp Balsamic vinegar

  • 1 tbsp Honey

DIRECTIONS:

  • Preheat your oven to 400°F (200°C). While the oven heats up, prepare your vegetables.

  • Peel the beets and carrots. Cut the beets into roughly 1-inch cubes and slice the carrots into thin rounds or diagonals for a more elegant presentation.

  • Spread the beets and carrots on a baking sheet. Drizzle with olive oil, making sure each piece is lightly coated. Sprinkle with salt and pepper to taste. Toss everything together with your hands to ensure an even coating.

  • Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Be sure to flip them halfway through for even cooking and that delicious golden-brown color on the edges.

  • While the veggies are roasting, prepare the burrata. Once the vegetables are ready, take them out of the oven and let them cool slightly for about 5 minutes.

  • Tear or cut the burrata into chunks. Arrange the roasted beets and carrots on a serving platter, then place the burrata pieces in the center, letting the creamy interior spill out slightly.

  • Drizzle the roasted vegetables and burrata with balsamic vinegar for a sweet and tangy finish. Feel free to add a little more olive oil if desired.

  • Sprinkle the fresh herbs (basil or mint) over the salad for a burst of freshness and color. If you’re adding toasted nuts or seeds, now’s the time to scatter them on top.

Serve & enjoy

Skylar Saba