Description
A vibrant and flavorful salad featuring roasted beets and carrots paired with creamy burrata cheese, toasted pistachios, and fresh basil. This Mediterranean-inspired dish is drizzled with honey and balsamic vinegar, making it a perfect light meal or appetizer served slightly warm or at room temperature.
Ingredients
Scale
Vegetables
- 3 medium beets, peeled and cut into wedges
- 4 large carrots, peeled and sliced on the diagonal
Dressing and Seasoning
- 2 tablespoons olive oil, plus extra for drizzling
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar, plus extra for drizzling
- 1 tablespoon honey
Salad Components
- 5 ounces arugula or mixed greens
- 8 ounces burrata cheese (2 small balls or 1 large ball, torn into pieces)
- 1/4 cup chopped toasted pistachios
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Place the beet wedges and carrot slices on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Toss thoroughly to coat all pieces evenly.
- Roast the Vegetables: Roast in the oven for 30 to 35 minutes, flipping halfway through. The vegetables should be tender and caramelized upon completion.
- Finish Roasting: Remove the vegetables from the oven and while still warm, drizzle with 1 tablespoon of balsamic vinegar to enhance flavor.
- Assemble Salad Base: Arrange the arugula or mixed greens on a serving platter or individual plates as the base of your salad.
- Add Roasted Vegetables: Place the warm roasted beets and carrots over the bed of greens.
- Top with Burrata: Gently place the torn pieces of burrata cheese on top, breaking it slightly to release its creamy texture.
- Garnish: Sprinkle chopped toasted pistachios and fresh basil evenly over the salad.
- Final Drizzle: Drizzle the salad with honey, then add a light drizzle of extra olive oil and balsamic vinegar just before serving for added flavor and aroma.
Notes
- For enhanced flavor, add fresh thyme or rosemary to the vegetables before roasting.
- This salad is delicious served slightly warm or at room temperature.
- Pair with crusty bread to make a complete light meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 salad plate
- Calories: 310
- Sugar: 10g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg
