Vibrant Roasted Beets and Carrots with Burrata Salad (Print version)
Caramelized roasted beets and carrots meet creamy burrata and a bright rosemary-honey dressing in this stunning 45-minute salad.
# Ingredients:
For the vegetables
01 -
1 lb (450 g) small red beets, peeled and cut into wedges
02 -
1 lb (450 g) small golden beets, peeled and cut into wedges
03 -
1 lb (450 g) carrots, peeled and halved lengthwise
04 -
3 tablespoons extra-virgin olive oil
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon black pepper
For the dressing
07 -
3 tablespoons extra-virgin olive oil
08 -
2 tablespoons white wine vinegar
09 -
1 tablespoon honey
10 -
1 small garlic clove, minced
11 -
1 teaspoon fresh rosemary, finely chopped
12 -
1/4 teaspoon kosher salt
For assembly
13 -
4 cups (120 g) baby arugula
14 -
2 balls burrata cheese (about 8 oz / 225 g total)
15 -
1/4 cup (30 g) toasted pistachios, chopped
16 -
2 tablespoons fresh pomegranate seeds (optional)
# Instructions:
01 -
Peel the beets and cut them into slim wedges. Peel the carrots and halve them lengthwise so they cook through at the same rate as the beets.
02 -
Toss the beets and carrots with olive oil, salt, and pepper. Spread on a large rimmed baking sheet in a single layer. Roast at 400°F (200°C) for 30-35 minutes, flipping once, until tender and browned at the edges.
03 -
In a small bowl, combine the olive oil, white wine vinegar, honey, minced garlic, chopped rosemary, and salt. Whisk until the dressing looks slightly thickened and uniform.
04 -
Spread arugula over a large plate or shallow bowl. Pile the warm roasted beets and carrots on top, letting some fall onto the greens.
05 -
Tear the burrata balls open and nestle them among the vegetables. Drizzle the dressing over everything, scatter pistachios and pomegranate seeds if using, and serve immediately while the burrata is still cool and the vegetables are warm.
# Good to know:
01 -
Serve the vegetables warm so the burrata softens slightly.
02 -
Toast pistachios in a dry skillet for 2-3 minutes until fragrant.