Description
Indulge in the sweet, earthy flavors of roasted beets and carrots, perfectly complemented by the creamy richness of burrata cheese in this simple yet sophisticated salad.
Ingredients
– 3 medium beets, peeled and cut into 1-inch chunks
– 3 medium carrots, peeled and cut into 1-inch chunks
– 2 tablespoons olive oil
– Salt and black pepper, to taste
– 8 ounces burrata cheese
– 2 tablespoons balsamic glaze
– 2 tablespoons chopped fresh parsley
Instructions
1. – Preheat your oven to 400°F (200°C).
2. – In a large baking sheet, toss the beet and carrot chunks with the olive oil, salt, and black pepper until well coated.
3. – Roast the vegetables for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
4. – Remove the roasted vegetables from the oven and let them cool slightly.
5. – Arrange the roasted beets and carrots on a serving platter or bowl.
6. – Gently tear the burrata cheese and place it on top of the vegetables.
7. – Drizzle the balsamic glaze over the salad and garnish with the chopped parsley.
8. – Serve immediately and enjoy!
Notes
For a variation, you can add crumbled feta or goat cheese instead of burrata. This salad can also be served as a side dish or a light main course.
- Prep Time: 10
- Cook Time: 25
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean