Vibrant Roasted Beets & Carrots with Creamy Burrata Salad: A Feast for the Senses!

 

This colorful salad combines sweet, earthy roasted beets and carrots with creamy burrata, fresh greens, and a tangy vinaigrette. Perfect for a special dinner or as a stunning centerpiece for your table.

 

Ingredients:

 

For the Roasted Veggies:

 

• 3 medium beets (red or golden), peeled and cut into wedges
• 4 medium carrots, peeled and cut into sticks
• 2 tbsp olive oil
• Salt and pepper to taste

For the Salad:

 

• 2 cups arugula or mixed greens
• 1 ball of burrata cheese
• 1/4 cup toasted walnuts or pecans
• 2 tbsp fresh basil leaves, chopped
• Optional: drizzle of honey for extra sweetness

For the Vinaigrette:

 

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

 

1. Roast the Veggies:

 

Preheat oven to 400°F (200°C). Toss beets and carrots with olive oil, salt, and pepper.

Spread them out on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized.

2. Make the Vinaigrette:

 

Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.

3. Assemble the Salad:

 

On a large serving plate, spread the greens as the base. Arrange the roasted beets and carrots on top.

Tear the burrata into pieces and nestle them among the veggies. Sprinkle with toasted nuts and fresh basil.

4. Finish and Serve:

 

Drizzle the vinaigrette over the salad just before serving. For a touch of sweetness, drizzle with honey if desired.

This Roasted Beets & Carrots with Creamy Burrata Salad is a vibrant, flavorful dish that’s as visually stunning as it is delicious. A perfect blend of textures and pepper