Description
A vibrant roasted vegetable salad made with caramelized beets and carrots, creamy burrata, peppery arugula, crunchy pistachios, and a sweet balsamic glaze. This colorful dish feels elegant yet comforting, perfect for lunch, dinner parties, or a fresh seasonal side.
Ingredients
Scale
- 3 medium beets, peeled and cut into wedges
- 4 medium carrots, peeled and sliced lengthwise
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups fresh arugula
- 8 ounces burrata cheese
- 1/4 cup chopped pistachios
- 2 tablespoons balsamic glaze
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Place the beet wedges on one baking sheet and the carrot slices on the other. Drizzle both with olive oil and season with salt and black pepper.
- Spread the vegetables into even layers to ensure proper roasting.
- Roast the carrots for 25 minutes and the beets for 35 minutes, flipping halfway through cooking.
- Allow the vegetables to cool slightly after roasting.
- Arrange the arugula on a serving platter and top with the roasted vegetables.
- Tear the burrata over the salad and sprinkle with chopped pistachios and fresh thyme.
- Finish with a drizzle of balsamic glaze and serve immediately.
Notes
- Roast the beets and carrots separately to prevent color bleeding.
- Allow the burrata to come to room temperature before serving for the creamiest texture.
- Toast the pistachios lightly for deeper flavor and crunch.
- The roasted vegetables can be prepared up to two days in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 11g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 35mg
Keywords: roasted beet salad, carrot burrata salad, roasted vegetable salad, burrata salad recipe, beet and carrot salad, Mediterranean salad, vegetarian salad recipe