Roasted Beet & Carrot Salad With Burrata
Since moving back to Northern California, my husband and I are thoroughly enjoying the Fall season! While living in Southern California, we didn't realize how much we missed the changing of the leaves, crisp mornings and nights, and enjoying all of the yummy seasonal produce. When we were at the farmers market this past weekend, it was hard to miss all of the gorgeous beets and carrots. Their colors alone screamed fall. I had been craving easy, delicious and healthy fall side dishes, and I knew these beets and carrots would be perfect topped with creamy burrata cheese and pepitas!
I have found myself roasting any and all veggies this fall season. There is something so comforting and simple about them. What I love most about roasting beets and carrots is the slight earthyness and sweetness you get from them. I drizzled them with some olive oil and seasoned them with sea salt before popping them into the oven.
While the vegetables were roasting, I made a very simple vinaigrette to pour over the top of the salad once it was assembled. I also sauteed the beet greens in a pan so that they were slightly wilted. I had never actually eaten the beet greens before, and they were a nice component to this dish. You could also use chard or spinach if you prefer.
I love putting this dish on a big platter and layering the ingredients starting with the beet greens and topping it all off with the burrata and pepitas. It makes for a beautiful presentation.
This dish pairs well with just about anything! We enjoyed it along side some herb chicken for a simple rainy night meal. It would also be great on your Thanksgiving table perhaps with a cup of soup or on its own for a vegetarian meal with a loaf of crusty bread.
I hope you give this incredibly yummy and nourishing dish a try this fall or winter season!
Roasted Beet & Carrot Salad with Burrata Recipe
Ingredients:
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, cut in half lengthwise
- Burrata Cheese torn into bitesize pieces
- Pepitas or pumpkin seeds
- olive oil
- Salt and Pepper
Dressing Ingredients:
- 3 Tbs. olive oil
- 2 Tbs. champagne vinegar (or other white wine vinegar)
- 1 Tbs. honey
- 1 small shallot, finely diced
- 1 tsp. thyme, minced
- Salt and pepper to taste
Directions:
- Heat oven to 400 degrees.
- Cut the tops of the beets, reserving the beet greens. Cut the ribs of the greens off, and cut the beet greens into bitesize pieces. Set the greens aside.
- Scrub the beets clean. Half and slice the beets into about 1/4 inch thick slices. Keep the red beets separate from the rest of the vegetables if you don't want the colors to bleed.
- Spread the vegetables in an even layer on sheet pans. Again, keeping the red beets separate if you don't want the colors to bleed. Roast in the oven for about 25-30 minutes, or until they are fork tender and browned.
- In the meantime, combine the vinaigrette dressing ingredients. Whisk to combine and set aside.
- With a few minutes remaining in the vegetable cook time, heat a skillet over medium with a drizzle of olive oil. Add the beet greens and lightly sautee for a few minutes, until they are slightly wilted. Trasfer to a platter.
- Layer the beets and carrots over the beet greens. Using your hands, break bite size pieces of the burrata cheese and place over the vegetables. Drizzle the dressing and top with fresh thyme and pepitas. Serve the salad warm or cold and enjoy!
