Ingredients
Scale
- 2 medium beets, peeled and cut into wedges
- 3 medium carrots, peeled and sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 4 oz burrata cheese
- 2 cups mixed greens (e.g., arugula, spinach, or baby kale)
- ¼ cup walnuts or pistachios, toasted
- Fresh herbs (optional: thyme, rosemary, or basil)
- Balsamic glaze for drizzling (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the beet wedges and carrot slices with olive oil, salt, and pepper until evenly coated.
- Spread the beets and carrots in a single layer on a baking sheet lined with parchment paper. Roast for 30–35 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- While the vegetables roast, prepare the dressing by whisking together the balsamic vinegar and honey (or maple syrup) in a small bowl. Set aside.
- Once the vegetables are roasted, remove them from the oven and let them cool slightly.
- In a large bowl, toss the mixed greens with a small amount of the balsamic dressing.
- Arrange the roasted beets and carrots on top of the greens. Tear the burrata into pieces and place it on top of the vegetables.
- Drizzle the remaining balsamic dressing over the salad and sprinkle with toasted walnuts or pistachios.
- Optionally, drizzle with balsamic glaze and garnish with fresh herbs like thyme, rosemary, or basil.
- Serve immediately and enjoy your fresh, flavorful salad!