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Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata

Oven roasted beets and carrots with a honey balsamic glaze, thyme, and creamy burrata.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 251 kcal

Equipment

  • Rimmed Baking Sheet
  • Parchment paper
  • Small bowl

Ingredients
  

Main Ingredients

  • 2 medium beets peeled and cut into 1 inch pieces
  • 4 carrots peeled and cut into 1 inch pieces
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp fresh thyme chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 4 oz burrata torn
  • 1 cup arugula optional
  • ¼ cup chopped walnuts optional

Instructions
 

Cooking

  • Heat. Heat the oven to 400 F and line a baking sheet.
  • Season. Toss the beets and carrots separately with olive oil, salt, pepper, and thyme.
  • Roast. Roast for 30 minutes, turning once.
  • Glaze. Whisk the balsamic vinegar and honey and drizzle over the vegetables for the last 5 minutes.
  • Serve. Plate the vegetables, tear the burrata over the top, and add arugula and nuts.

Notes

Substitutions: Use goat cheese or fresh mozzarella in place of burrata.
Tips: Keep the beets apart from the carrots to prevent staining.
Storage: Refrigerate the vegetables for up to 4 days and the cheese for 2 days.
Nutrition does not include the optional arugula and walnuts.
Keyword Balsamic Vinegar, Beets, Burrata, Carrots, Roasted Beets and Carrots Salad with Burrata