Roasted Beets and Carrots Salad
A delightful salad featuring roasted beets and carrots, enhanced with a tangy dressing and creamy burrata cheese. A healthy choice for any meal!
Ingredients
Vegetables
- 2 large beets, peeled and diced
- 3 large carrots, peeled and sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons balsamic vinegar
Toppings
- 4 ounces burrata cheese Add just before serving for creaminess.
- Fresh herbs (such as parsley or thyme) for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the diced beets and sliced carrots with olive oil, salt, and pepper.
Roasting
- Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
Dressing
- In a bowl, whisk together balsamic vinegar, Dijon mustard, and honey to make the dressing.
Combine
- Once the veggies are roasted, let them cool slightly, then combine them in a serving bowl.
- Add the dressing and toss to coat.
- Top with burrata cheese and garnish with fresh herbs before serving.
Notes
Serve this salad warm or at room temperature. It pairs well with grilled meats or can be enjoyed on its own. Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider adding nuts for extra crunch or other veggies for variety.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 5gSodium: 150mgFiber: 7gSugar: 5g
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