Roasted Beets Carrot Salad (Print Version)
# Ingredients:
→ Salad
01 -
6 carrots, split lengthwise
02 -
3 yellow beets, peeled and trimmed
03 -
3 red beets, peeled and trimmed
04 -
Salt (adjust to taste)
05 -
Good-quality olive oil
06 -
Creamy burrata cheese
→ Dressing
07 -
1 tbsp honey or any liquid sweetener
08 -
3 tbsp olive oil
09 -
1 minced clove of garlic
10 -
A pinch of salt
11 -
2 tbsp white wine vinegar
12 -
1 tsp rosemary, chopped fine
# Instructions:
01 -
Set your oven to 400°F (200°C) and let it heat up.
02 -
Slice the beets into smaller wedges. Drizzle some olive oil and sprinkle salt to coat. Lay them out with the carrots on a baking tray. Roast for about 30 minutes until caramelized and soft.
03 -
While veggies are in the oven, toss beet greens into a pan with a splash of olive oil. Stir until they’re wilted, then set them aside.
04 -
Mix olive oil, vinegar, minced garlic, honey, rosemary, and a pinch of salt in a small bowl until it's combined.
05 -
Cool the roasted vegetables slightly. Toss them with the wilted greens. Nestle the burrata on top.
06 -
Pour the dressing over the assembled salad. Serve while still slightly warm.