Description

Vibrant roasted beets and golden carrots layered over peppery greens, topped with creamy burrata and a drizzle of herbed olive oil – a rustic, earthy salad that blends textures and colors beautifully.

Ingredients

Units Scale

2 medium beets, peeled and sliced
2 golden or orange carrots, peeled and sliced
1 tablespoon olive oil
Salt and pepper to taste
2 cups arugula or mixed baby greens
1 ball fresh burrata
1 tablespoon capers (optional)
3 tablespoons olive oil (for dressing)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon chopped fresh thyme
Salt and pepper to taste (for dressing)

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Instructions

Preheat oven to 400°F (200°C).
Toss beet and carrot slices with olive oil, salt, and pepper.
Roast vegetables on a lined baking sheet for 20–25 minutes, flipping once, until tender and caramelized.
In a small jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, thyme, salt, and pepper until emulsified.
Spread arugula or baby greens on a serving plate.
Top with roasted beets and carrots, and capers if using.
Place the burrata in the center and gently tear it open.
Drizzle dressing generously over the salad.
Finish with black pepper and extra herbs if desired. Serve immediately.

Notes

Use pre-cooked beets to save time.
For extra crunch, sprinkle toasted nuts or seeds before serving.
This salad is best served warm or at room temperature.

Nutrition

Serving Size: 1 plate
Calories: 330
Sugar: 8g
Sodium: 280mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 9g
Cholesterol: 25mg