Description

A colorful and flavorful salad made with oven-roasted beets and carrots, paired with creamy burrata cheese, fresh herbs, and a simple vinaigrette. Perfect as a starter or light vegetarian meal.

Ingredients

3 medium beets, peeled and cut into wedges
4 large carrots, peeled and sliced into sticks
2 tbsp olive oil
Salt and pepper, to taste
1 tbsp balsamic vinegar
1 tbsp honey
1 ball of burrata cheese
2 cups arugula or mixed greens
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1/4 cup toasted pistachios (optional)

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Instructions

Preheat the oven to 400°F (200°C).
In a bowl, toss the beets and carrots with olive oil, salt, and pepper. Spread them on a baking sheet.
Roast for 30–35 minutes, turning halfway, until tender and slightly caramelized.
In a small bowl, whisk together balsamic vinegar and honey to create a light dressing.
Arrange arugula or mixed greens on a serving platter. Top with the roasted vegetables.
Gently place the burrata in the center of the salad.
Drizzle with the balsamic-honey dressing.
Sprinkle with chopped parsley, basil, and optional toasted pistachios.
Serve immediately while the burrata is fresh and creamy.

Notes

You can roast the vegetables ahead of time and assemble the salad just before serving.
Try adding a splash of lemon juice for extra brightness.
Use heirloom carrots for an even more colorful presentation.