Ingredients
Vegetables
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste
Other
- Olive oil for tossing and sautéing
- Salt to taste
- Burrata cheese
- Fresh rosemary for garnish
Instructions
- Preheat Oven: Heat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Beets: Cut off the tops of the beets, reserving the beet greens. Scrub beets clean, then halve and slice them. Remove ribs from beet greens and tear greens into pieces.
- Toss Vegetables: To avoid color bleeding, keep red beets separate from golden beets and carrots. Toss all the beets and carrots in olive oil and salt, then spread them evenly in one layer on a sheet pan, separating red beets from the others if preferred.
- Roast Vegetables: Place the sheet pan in the oven and roast for 30 minutes or until the vegetables are tender and have a browned, roasted appearance.
- Make Dressing: In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, crushed garlic, minced rosemary, and salt until well combined.
- Sauté Beet Greens: Just before the vegetables finish roasting, heat a skillet over medium-high with a drizzle of olive oil. Quickly sauté the beet greens for about 2 minutes until they are lightly wilted.
- Assemble Salad: Transfer sautéed beet greens to a serving platter. Top with roasted beets and carrots, add generous dollops of burrata cheese, then drizzle the dressing over everything. Garnish with fresh rosemary sprigs.
Notes
- Keeping red beets separate while roasting helps prevent their color from bleeding onto the other vegetables.
- Burrata can be substituted with fresh mozzarella if unavailable, though burrata adds a creamier texture.
- For added texture, sprinkle toasted nuts like walnuts or pistachios on top before serving.
- This salad can be served warm or at room temperature, making it versatile for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
