Description
This Roasted Beets and Carrots with Burrata Recipe is a delightful medley of sweet roasted vegetables paired with creamy burrata cheese, drizzled with a balsamic honey dressing and fresh herbs. A colorful and flavorful dish perfect as a light meal or elegant appetizer.
Ingredients
Scale
For the Roasted Vegetables:
- 3 medium beets, peeled and cut into wedges
- 4 large carrots, peeled and sliced diagonally
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Dressing and Garnish:
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon fresh thyme leaves
- 8 oz burrata cheese
- 2 tablespoons chopped fresh parsley or basil (for garnish)
- Optional: microgreens or arugula for serving
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Vegetables: Toss beet wedges and carrot slices with olive oil, salt, and pepper in a bowl. Spread on the baking sheet and roast for 30–35 minutes until tender, stirring halfway through.
- Make Dressing: Whisk balsamic vinegar, honey, and thyme in a small bowl. Drizzle over the roasted vegetables while warm.
- Assemble: Arrange vegetables on a platter, tear burrata over them, and garnish with herbs and microgreens if desired. Serve immediately.
Notes
- This dish is versatile and can be served as a starter or a light vegetarian main.
- Enhance the flavor by adding toasted nuts or a drizzle of aged balsamic vinegar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 9g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg
