Roasted Beets and Carrots Salad with Burrata
Ingredients:
4 medium beets, peeled and cut into wedges
4 medium carrots, peeled and sliced into rounds
3 tablespoons olive oil
Salt and pepper to taste
1 cup arugula or mixed greens
8 ounces burrata cheese
2 tablespoons balsamic vinegar (optional)
Fresh herbs for garnish (optional)
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Vegetables: In a large bowl, toss the beet wedges and carrot rounds with olive oil, salt, and pepper until well coated.
Roast the Vegetables: Spread the beets and carrots on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Assemble the Salad: Once the vegetables are roasted, let them cool slightly. In a large serving bowl, combine the arugula or mixed greens with the roasted beets and carrots.
Add the Burrata: Tear the burrata cheese into pieces and place it on top of the salad.
Drizzle and Garnish: If using, drizzle with balsamic vinegar and garnish with fresh herbs.
Serve: Enjoy your Roasted Beets and Carrots Salad with Burrata warm or at room temperature!
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