Description
Roasted beets and carrots dance with creamy burrata in this Mediterranean-inspired salad, showcasing vibrant seasonal vegetables. Fresh herbs and tangy vinaigrette elevate simple ingredients, inviting you to savor each colorful, delicious bite.
Ingredients
Scale
Roasted Vegetables:
- 2 medium beets, peeled & cut into wedges
- 2 large carrots, peeled & cut into sticks
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon (5 milliliters) balsamic vinegar
- 1/2 teaspoon (2.5 grams) salt
- 1/4 teaspoon (1.25 grams) black pepper
- 1/2 teaspoon (1 gram) dried thyme
Cheese and Greens:
- 1 ball burrata cheese, torn into pieces
- 2 cups (60 grams) arugula or mixed greens
- 1/4 cup (30 grams) chopped toasted pistachios or walnuts
- 1/4 cup (40 grams) pomegranate seeds
- Fresh basil or mint leaves for garnish
Vinaigrette:
- 3 tablespoons (45 milliliters) olive oil
- 1 tablespoon (15 milliliters) fresh orange juice
- 1 teaspoon (5 milliliters) honey
- 1 teaspoon (5 grams) Dijon mustard
- 1/2 teaspoon (2.5 milliliters) balsamic vinegar
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C), preparing a spacious baking sheet for roasting vegetables with even heat distribution.
- Toss the raw beets and carrots with aromatic olive oil, tangy balsamic vinegar, fragrant thyme, and seasoning until vegetables are evenly coated.
- Spread the seasoned vegetables across the baking sheet in a single layer, ensuring maximum caramelization and roasting for 30-35 minutes, rotating midway to achieve uniform tenderness.
- While vegetables roast, craft the vibrant citrus vinaigrette by whisking olive oil, fresh orange juice, golden honey, zesty Dijon mustard, balsamic vinegar, and delicate seasonings until smoothly integrated.
- Select a pristine serving plate and create a lush bed of peppery arugula or mixed greens as the salad foundation.
- Artfully arrange the roasted, caramelized beets and carrots atop the verdant greens, creating visual intrigue and textural contrast.
- Delicately tear the creamy burrata, strategically scattering the soft cheese across the vegetable landscape.
- Enhance the salad with crunchy toasted pistachios and jewel-like pomegranate seeds for added complexity and visual appeal.
- Drizzle the citrus vinaigrette generously, allowing it to cascade over the ingredients, and garnish with fresh, aromatic basil or mint leaves.
- Serve immediately alongside crusty artisan bread or warm, pillowy pita to complete this sensory experience.
Notes
- Customize roasting times for different vegetable sizes to ensure even caramelization and prevent burning.
- Swap burrata with vegan alternatives like cashew cheese for plant-based diets, maintaining creamy texture and richness.
- Toast pistachios quickly in a dry skillet to enhance their nutty flavor and prevent potential burning in the oven.
- Prep beets and carrots in advance and store roasted vegetables in an airtight container for up to 3 days, making meal planning easier.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 498 kcal
- Sugar: 10 g
- Sodium: 402 mg
- Fat: 42 g
- Saturated Fat: 9 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 30 mg