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A platter of roasted red beets and baby carrots over fresh arugula with creamy burrata cheese and balsamic glaze.
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Roasted Beets & Carrots with Creamy Burrata Salad

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 3 medium red beets, peeled and cut into 1-inch wedges
  • 1 bunch baby carrots, trimmed and scrubbed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon flaky sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 balls fresh burrata cheese (8 ounces total)
  • 4 cups fresh baby arugula
  • 2 tablespoons balsamic glaze
  • 0.25 cup toasted pine nuts
  • 1 tablespoon fresh basil leaves, torn

Instructions

  • Preheat oven to 400°F (200°C).
  • On a large rimmed baking sheet, toss the beet wedges and baby carrots with 2 tablespoons of olive oil, salt, and pepper.
  • Spread the vegetables in a single layer and roast for 35 to 45 minutes until fork-tender and slightly caramelized.
  • Allow the vegetables to cool for 5 minutes.
  • Arrange the arugula on a serving platter and drizzle with the remaining 1 tablespoon of olive oil.
  • Distribute the warm roasted beets and carrots over the arugula.
  • Place the burrata balls in the center and gently tear the outer skin to expose the creamy interior.
  • Drizzle the balsamic glaze over the entire salad.
  • Garnish with toasted pine nuts and torn basil leaves before serving.