Description
A vibrant, earthy salad featuring roasted beets, carrots, and a luscious ball of burrata cheese. It’s a stunning, seasonal dish perfect for both casual lunches and elegant gatherings. Served warm or at room temperature, this dish balances the natural sweetness of roasted veggies with creamy burrata and fresh herbs.
Ingredients
3 medium beets (red or golden), peeled and sliced
4–5 medium carrots, peeled and halved
1 ball burrata cheese
2 tablespoons olive oil
1 tablespoon chopped fresh herbs (parsley or dill)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red chili flakes (optional)
½ teaspoon lemon zest (optional)
Instructions
1. Preheat oven to 400°F (200°C).
2. Prepare vegetables: Peel beets and carrots. Slice beets into wedges and halve carrots lengthwise.
3. Toss veggies in olive oil, salt, and pepper. Keep beets and carrots separate to prevent staining.
4. Spread vegetables on a lined baking sheet and roast for 25–35 minutes, or until fork-tender and caramelized.
5. Arrange roasted vegetables on a serving plate.
6. Place burrata in the center and let it rest for 5 minutes at room temperature.
7. Drizzle with remaining olive oil and garnish with fresh herbs.
8. Add chili flakes or lemon zest if using.
9. Crack additional black pepper on top of burrata before serving.
10. Serve warm or at room temperature.
Notes
Use gloves when handling red beets to prevent staining your hands.
For meal prep, store roasted veggies separately and add burrata just before serving.
If you prefer a smoky twist, try grilling the veggies instead of roasting.