Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

🛒 Ingredients (Serves 3–4)

For Roasting:

• 2 medium beets, peeled & cut into wedges

• 3 large carrots, sliced diagonally

• 2 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme or rosemary

• ½ tsp garlic powder

For the Salad Base:

• 3–4 cups mixed greens (arugula, spinach, or baby kale)

• 1 ball burrata cheese

For the Dressing:

• 3 tbsp olive oil

• 1 tbsp balsamic vinegar or lemon juice

• 1 tsp honey or maple syrup

• ½ tsp Dijon mustard (optional)

• Salt & pepper to taste

Optional Toppings:

• Toasted walnuts or pecans

• Pumpkin seeds

• Pomegranate seeds

• Fresh basil or mint

👩‍🍳 Instructions

1. Preheat Oven
   Preheat to 200°C (400°F). Line a baking tray with parchment paper.

2. Roast the Veggies
   Toss beets and carrots with olive oil, salt, pepper, thyme, and garlic powder.
   Spread evenly and roast for 25–30 minutes, flipping halfway, until tender and caramelized.

3. Prepare the Dressing
   Whisk olive oil, balsamic vinegar (or lemon juice), honey, mustard, salt, and pepper.

4. Assemble the Salad
   Spread greens on a serving platter. Add warm roasted beets and carrots on top.

5. Add Burrata
   Tear the burrata into chunks and place over the veggies.

6. Drizzle & Garnish
   Drizzle with dressing and add your favorite toppings.

🍽️ Serving Ideas

• Serve as a light lunch

• Pair with grilled chicken or salmon

• Add quinoa or couscous for a fuller meal

• Perfect for dinner parties

❓ Q & A

Q: Can I make this salad ahead of time?
A: Yes! Roast veggies in advance and store in the fridge. Assemble fresh before serving.

Q: What can I use instead of burrata?
A: Fresh mozzarella, ricotta, or goat cheese work well.

Q: Is this salad eaten warm or cold?
A: Best when veggies are warm and burrata is cool—great contrast!

Q: Can I make it vegan?
A: Yes! Replace burrata with vegan mozzarella or avocado slices.

Q: How long do roasted beets and carrots last?
A: Up to 3–4 days in the fridge in an airtight container.

Q: Can I air-fry the veggies?
A: Yes! Air fry at 190°C (375°F) for 12–15 minutes, shaking halfway.