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Roasted Beets & Carrots with Creamy Burrata Salad

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A vibrant and earthy salad featuring sweet roasted beets and carrots, creamy burrata cheese, and a zesty citrus vinaigrette. This perfect balance of flavors and textures makes for an elegant appetizer, a light lunch, or a delightful side dish!

Ingredients

Scale

(Serves 2-4)

For the Roasted Beets & Carrots:

  • 2 medium beets, peeled & cut into wedges
  • 2 large carrots, peeled & cut into sticks
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or fresh thyme leaves)

For the Salad:

  • 1 ball burrata cheese, torn into pieces
  • 2 cups arugula or mixed greens
  • 1/4 cup chopped toasted pistachios or walnuts
  • 1/4 cup pomegranate seeds (optional, for extra sweetness)
  • Fresh basil or mint leaves for garnish

For the Citrus Vinaigrette:

  • 3 tablespoons olive oil
  • 1 tablespoon fresh orange juice (or lemon juice)
  • 1 teaspoon honey (or maple syrup)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon balsamic vinegar
  • Salt & black pepper to taste

Instructions

  • Roast the Beets & Carrots:

    • Preheat oven to 400°F (200°C).
    • Toss beets and carrots with olive oil, balsamic vinegar, salt, pepper, and thyme on a baking sheet.
    • Roast for 30-35 minutes, stirring halfway, until tender and slightly caramelized.

  • Prepare the Citrus Vinaigrette:

    • In a small bowl, whisk together olive oil, orange juice, honey, Dijon mustard, balsamic vinegar, salt, and pepper until smooth.

  • Assemble the Salad:

    • Arrange arugula or mixed greens on a serving plate.
    • Add roasted beets and carrots on top.
    • Tear the burrata and scatter it over the salad.
    • Sprinkle with toasted pistachios and pomegranate seeds (if using).

  • Drizzle & Garnish:

    • Drizzle the citrus vinaigrette over the salad.
    • Garnish with fresh basil or mint leaves for an added burst of flavor.

  • Serve & Enjoy:

    • Serve immediately with crusty bread or warm pita on the side.

Notes

  • The roasted beets and carrots can be made ahead and stored in the fridge for up to 2 days.
  • If pomegranate seeds aren’t available, try adding dried cranberries for a similar sweetness.

Nutrition

Find it online: https://easyfoodflash.com/roasted-beets-carrots-with-creamy-burrata-salad/