Roasted Beets Carrot Salad (Print Version)
# Ingredients:
→ Salad
01 -
3 red beets, trimmed and peeled
02 -
3 golden beets, trimmed and peeled
03 -
6 carrots, halved lengthwise
04 -
Olive oil
05 -
Salt, to taste
06 -
Burrata cheese
→ Dressing
07 -
3 tbsp olive oil
08 -
2 tbsp white wine vinegar
09 -
1 tbsp honey
10 -
1 garlic clove, minced
11 -
1 tsp fresh rosemary, finely chopped
12 -
Salt, to taste
# Instructions:
01 -
Preheat your oven to 400°F (200°C).
02 -
Cut the beets into wedges and toss with olive oil and salt. Arrange the beets and carrots on a baking sheet in a single layer. Roast for 30 minutes, or until tender and caramelized.
03 -
While the vegetables are roasting, quickly sauté the beet greens in a pan with a little olive oil until wilted. Set aside.
04 -
In a small bowl, whisk together olive oil, white wine vinegar, honey, minced garlic, rosemary, and a pinch of salt.
05 -
Once the vegetables are done roasting, let them cool slightly. Combine the roasted beets and carrots with the sautéed beet greens. Top with burrata cheese.
06 -
Drizzle the dressing over the salad. Serve immediately and enjoy!