Roasted Beet and Carrot with Creamy Burrata Salad

Ingredients

Roasted Vegetables:

• 3 red beets, trimmed and peeled

• 3 golden beets, trimmed and peeled

• 6 medium carrots, halved lengthwise

• Olive oil for roasting

• Salt to taste

Salad Components:

• 8 oz burrata cheese

• 4-6 cups mixed greens (arugula, spinach, baby kale)

• Beet greens from fresh beets, chopped

• ½ cup chopped toasted hazelnuts or pistachios

Honey Rosemary Vinaigrette:

• 3 tablespoons olive oil

• 1 tablespoon honey

• 1 garlic clove, minced

• 1 teaspoon fresh rosemary, finely chopped

• Salt and pepper to taste

Instructions

Roast the Vegetables:

1. Preheat oven to 400°F (200°C)

2. Cut beets into wedges and carrots into 4-inch segments, halved lengthwise

3. Toss beets and carrots with olive oil and salt

4. Arrange vegetables in a single layer on a baking sheet, keeping red beets separate if you want to prevent color bleeding

5. Roast for 30-45 minutes until tender and caramelized around the edges

Prepare Beet Greens:
6. While vegetables roast, heat a drizzle of olive oil in a skillet over medium-high heat
7. Quickly sauté the beet greens for 2-3 minutes until lightly wilted
8. Set aside

Make Vinaigrette:
9. In a small bowl, whisk together olive oil, honey, minced garlic, fresh rosemary, salt, and pepper until well combined

Assemble Salad:
10. Allow roasted vegetables to cool slightly
11. Arrange mixed greens and sautéed beet greens on a large platter
12. Top with roasted beets and carrots
13. Tear burrata into pieces and distribute over the vegetables
14. Sprinkle with toasted nuts
15. Drizzle generously with honey rosemary vinaigrette
16. Garnish with fresh rosemary sprigs and serve immediately