Ingredients:
For the Salad:
3 red beets with tops
3 golden beets with tops
6 carrots, halved lengthwise
Olive oil, for roasting
Salt, to taste
1 burrata cheese ball
For the Dressing:
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 garlic clove, crushed
1 teaspoon minced rosemary
Salt, to taste
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare and Roast the Vegetables:
Trim the tops off the red and golden beets, reserving the greens. Scrub the beets clean and cut them into wedges. Toss the beets and halved carrots with olive oil and salt to taste.
Spread the vegetables on a baking sheet in a single layer and roast for 30 minutes, or until the beets and carrots are tender and slightly caramelized, stirring halfway through.
Sauté the Beet Greens:
While the vegetables are roasting, rinse the beet greens thoroughly and chop them. Heat a small amount of olive oil in a skillet over medium heat and sauté the greens briefly until wilted, about 3-4 minutes. Season with a pinch of salt.
Prepare the Dressing:
In a small bowl, whisk together the olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt to taste. Adjust the seasoning as needed.
Assemble the Salad:
On a serving platter or individual plates, arrange the roasted beets, carrots, and sautéed beet greens. Tear the burrata cheese into pieces and place them on top of the vegetables.
Drizzle with Dressing:
Drizzle the prepared dressing over the salad, ensuring an even coating over the vegetables and burrata.
Serve and Enjoy:
Serve the salad immediately while the vegetables are warm and the burrata is creamy. This dish pairs well with crusty bread for a complete meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: Approximately 250 kcal per serving