Sarah
Roasted Beets and Carrots Salad with Burrata and Honey Balsa
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portions27 minutes
temps totalIngrédients
4 medium-sized beets, peeled and cut into wedges
4 medium-sized carrots, peeled and cut into sticks
2 tablespoons olive oil
Salt and pepper to taste
8 oz burrata cheese
Fresh arugula or mixed greens (for serving)
Fresh herbs (such as basil or parsley, for garnish)
For the Honey Balsamic Dressing:
3 tablespoons balsamic vinegar
2 tablespoons honey
1/4 cup olive oil
Salt and pepper to taste
Instructions
STEP 1: ROAST THE VEGETABLES
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Beets and Carrots: In a large bowl, toss the beet wedges and carrot sticks with olive oil, salt, and pepper until well coated.
Roast: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, turning halfway through.
STEP 2: MAKE THE DRESSING
Combine Ingredients: In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper until well combined.
STEP 3: ASSEMBLE THE SALAD
Arrange Greens: On a serving platter, create a bed of fresh arugula or mixed greens.
Add Roasted Vegetables: Once the beets and carrots are roasted and slightly cooled, arrange them over the greens.
Top with Burrata: Tear the burrata cheese into pieces and place it on top of the salad.
Drizzle Dressing: Drizzle the honey balsamic dressing over the salad and garnish with fresh herbs.
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portions27 minutes
temps total