Description
Discover the mouthwatering flavors of Vibrant Roasted Beets and Carrots. Learn how to make this colorful and nutritious dish today!
Ingredients
Scale
- For the Salad:
- 3 red beets, peeled and sliced
- 3 golden beets, trimmed and peeled
- 6 carrots, halved lengthwise
- Olive oil, for roasting
- Salt, to taste
- Burrata cheese, for topping
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon fresh rosemary, finely chopped
- Salt, to taste
Instructions
- Step 1 – Preheat the Oven Preheat your oven to 400°F (200°C).
- Step 2 – Prepare the Vegetables Cut the red and golden beets into wedges. Toss the beets and carrots with olive oil and a pinch of salt. Arrange them in a single layer on a baking sheet. Roast for 30 minutes, or until the vegetables are tender and caramelized.
- Step 3 – Sauté the Beet Greens While the vegetables are roasting, heat a little olive oil in a pan over medium heat. Sauté the beet greens until wilted, about 2–3 minutes. Set aside.
- Step 4 – Make the Dressing In a small bowl, whisk together olive oil, honey, minced garlic, fresh rosemary, and a pinch of salt until well combined.
- Step 5 – Assemble the Salad Once the roasted vegetables are done, allow them to cool slightly. Combine the roasted beets and carrots with the sautéed beet greens. Add the burrata cheese on top.
- Step 6 – Dress and Serve Drizzle the dressing over the salad. Serve immediately and enjoy.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg