Description
A vibrant roasted vegetable salad made with caramelized beets, sweet rainbow carrots, creamy burrata, peppery arugula, and crunchy pistachios finished with honey and balsamic vinegar.
Ingredients
Scale
- 3 medium golden beets, peeled and cut into wedges
- 3 medium red beets, peeled and cut into wedges
- 6 medium rainbow carrots, peeled and sliced lengthwise
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 3 cups fresh arugula
- 2 balls burrata cheese
- 1/3 cup toasted pistachios, roughly chopped
- 2 tablespoons fresh basil leaves, torn
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 425°F and line two sheet pans with parchment paper.
- Toss golden beets, red beets, and carrots separately with olive oil, sea salt, and black pepper.
- Spread vegetables evenly across the prepared sheet pans.
- Roast for 35 minutes, flipping halfway through, until tender and caramelized.
- Arrange arugula on a large serving platter.
- Top with warm roasted vegetables and torn burrata cheese.
- Drizzle with honey and balsamic vinegar.
- Finish with toasted pistachios and fresh basil before serving.
Notes
- Roast beets separately to avoid color bleeding.
- Bring burrata to room temperature before serving for the creamiest texture.
- Toast pistachios lightly for deeper flavor.
- This salad can be served warm or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 14g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 45mg
Keywords: roasted beet salad, carrot burrata salad, roasted vegetables, burrata salad, colorful salad recipe, Mediterranean salad