Roasted Beets and Carrots Salad with Burrata
A vibrant and earthy roasted beet and carrot salad, paired with creamy burrata, drizzled with olive oil, and sprinkled with fresh herbs. A perfect blend of sweetness, creaminess, and freshness in every bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: Roasted, Assembled
- Cuisine: Mediterranean, Farm-to-Table
- Diet: Vegetarian
Ingredients
Scale
- 3 medium beets, peeled and sliced
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 ball burrata cheese
- 1 tablespoon fresh thyme or microgreens (for garnish)
- 1 tablespoon honey (optional, for added sweetness)
Instructions
-
Preheat & Prep:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
-
Roast the Vegetables:
- Toss the sliced beets and carrots with olive oil, balsamic vinegar, salt, pepper, and dried thyme.
- Spread evenly on the baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
-
Assemble the Salad:
- Arrange the roasted vegetables on a serving plate.
- Place the burrata in the center.
- Drizzle with extra olive oil and sprinkle with fresh thyme or microgreens.
- (Optional) Drizzle with honey for a touch of sweetness.
-
Serve & Enjoy:
- Serve warm or at room temperature.
Notes
- For extra crunch, add toasted walnuts or pistachios.
- Swap balsamic vinegar for lemon juice for a brighter taste.
- Serve with crusty bread to soak up the flavors!