Roasted Veggies with Burrata (Print Version)
# Ingredients:
→ For the salad
01 -
Three red beets, peeled and sliced
02 -
Three yellow beets, peeled and diced
03 -
Six carrots, sliced in half lengthwise
04 -
Olive oil for roasting
05 -
Salt
06 -
Burrata cheese
→ For the dressing
07 -
3 tablespoons of olive oil
08 -
2 tablespoons of white wine vinegar
09 -
1 tablespoon of honey
10 -
1 minced garlic clove
11 -
1 teaspoon of freshly chopped rosemary
12 -
Salt
# Instructions:
01 -
Heat the oven to 200°C.
02 -
Coat the beets and carrots with olive oil and a sprinkle of salt. Lay them out on a baking sheet and roast for about 30 minutes until soft and caramelized.
03 -
Sauté the beet greens in olive oil for 2-3 minutes. Set aside.
04 -
Whisk together olive oil, white wine vinegar, honey, garlic, rosemary, and a pinch of salt.
05 -
Combine the roasted veggies with the sautéed beet greens. Add the burrata on top, drizzle with dressing, then serve right away.
# Notes:
01 -
Veggies can be roasted ahead of time and served at room temperature
02 -
Beet greens are delicious and packed with nutrients