Description
Mediterranean-inspired roasted beets burrata salad combines earthy roasted beets with creamy burrata cheese. Crisp greens and tangy vinaigrette elevate this elegant dish you’ll savor with each delightful bite.
Ingredients
Scale
Roasted Vegetables:
- 4 medium beets (red, golden, or a mix), peeled and cut into wedges
- 3 large carrots, peeled and sliced into sticks
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon (5 grams) salt
- 1/2 teaspoon (2.5 grams) black pepper
- 1/2 teaspoon (2.5 grams) smoked paprika
- 1 teaspoon (5 grams) dried thyme
Fresh Cheese and Greens:
- 1 ball (8 ounces / 226 grams) fresh burrata cheese
- 2 cups (60 grams) fresh arugula or mixed greens
- 1/4 cup (30 grams) chopped pistachios or walnuts
- 2 tablespoons (8 grams) fresh parsley, finely chopped
- 2 tablespoons (4 grams) fresh basil leaves
Dressing:
- 2 tablespoons (30 milliliters) balsamic glaze
- 1 tablespoon (15 milliliters) olive oil
- 1 teaspoon (7 grams) honey (optional)
- 1/2 teaspoon (2.5 grams) Dijon mustard
- Juice of 1/2 fresh lemon (approximately 15 milliliters)
Instructions
- Preheat the oven to 400F (200C) and prepare a baking sheet with parchment paper for easy roasting and cleanup.
- In a large mixing bowl, coat beet wedges and carrot sticks thoroughly with olive oil, salt, pepper, smoked paprika, and dried thyme, ensuring even seasoning coverage.
- Distribute the seasoned vegetables in a single layer on the prepared baking sheet, avoiding overcrowding to promote even roasting.
- Roast vegetables in the preheated oven for 35-40 minutes, rotating the pan halfway through cooking to achieve tender, caramelized edges.
- Meanwhile, create the dressing by whisking balsamic glaze, olive oil, honey, Dijon mustard, and fresh lemon juice in a small bowl, adjusting seasonings to taste.
- Arrange a vibrant bed of arugula or mixed greens on a serving platter as the salad foundation.
- Layer the warm roasted vegetables over the greens, creating an appealing visual arrangement.
- Gently tear the burrata into generous chunks, strategically placing them throughout the salad to ensure each bite includes creamy cheese.
- Drizzle the prepared dressing generously over the salad, allowing it to coat the vegetables and cheese.
- Garnish with chopped nuts for added crunch, then sprinkle fresh parsley and basil leaves for a burst of herbal freshness.
- Serve immediately while vegetables remain warm and burrata begins to melt, creating a luxurious texture and temperature contrast.
Notes
- Customize Roasting Temperature Lower the oven to 375F for more gentle caramelization, preventing vegetable burning and preserving delicate flavors.
- Enhance Flavor Profile Add minced garlic or fresh rosemary during seasoning to boost the aromatic complexity of the roasted vegetables.
- Dietary Adaptation Swap burrata with vegan cashew cheese for plant-based diets, maintaining the creamy texture and rich mouthfeel.
- Make-Ahead Strategy Roast vegetables in advance and store in refrigerator for up to 3 days, quickly assembling salad when ready to serve for convenient meal preparation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg