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Roasted Beet and Carrot Salad With Burrata

Roasted Beet and Carrot Salad With Burrata

Delicious roasted beet and carrot salad topped with creamy burrata, perfect for any occasion.
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Prep Time 35 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 400 kcal

Equipment

  • Oven
  • baking sheet
  • large bowl
  • small bowl

Ingredients
  

Vegetables

  • 4 small beets peeled and cut into 6 wedges each
  • 4 large carrots peeled and sliced diagonally into 2-inch pieces

Dressing and Seasoning

  • 6 Tbsp. extra-virgin olive oil divided
  • 1 ½ tsp. kosher salt divided
  • ½ tsp. freshly ground black pepper
  • ½ tsp. flaky sea salt plus more for sprinkling
  • 1 small garlic clove grated (about ½ tsp.)
  • 1 tsp. grated lemon zest plus 1 Tbsp. fresh juice
  • 2 tsp. honey

Toppings

  • 4 Tbsp. chopped hazelnuts or walnuts
  • 2 Tbsp. finely chopped fresh flat-leaf parsley
  • 1 5 oz. pkg. baby arugula (about 5 cups)
  • 1 ½ cups cooked quinoa (from one 8.8-oz. pkg.)
  • 2 balls burrata cheese (4 oz. each), torn into large pieces

Instructions
 

Roasting

  • Place a large rimmed baking sheet in oven; preheat oven to 450°F. Toss beets and carrots with 2 Tbsp. oil, 1 tsp. kosher salt, and the pepper in a large bowl. Carefully spread vegetables in an even layer on hot baking sheet, turning beets cut sides down; set bowl aside. Roast until beets and carrots are caramelized and tender, 35 to 40 minutes, turning vegetables halfway through roasting time. Remove from oven; let cool slightly, about 15 minutes.

Gremolata

  • Meanwhile, stir together hazelnuts, parsley, flaky sea salt, garlic, lemon zest, and 2 Tbsp. oil in a small bowl.

Dressing

  • Whisk together lemon juice, honey, and remaining 2 Tbsp. oil and ½ tsp. kosher salt in reserved bowl. Add arugula and quinoa; toss to coat.

Assembly

  • Spread arugula mixture on individual plates or a serving platter; top with roasted beets and carrots. Arrange burrata over vegetables; spoon hazelnut mixture over salad. Drizzle with additional olive oil, and sprinkle with additional flaky sea salt.

Notes

Can substitute walnuts for hazelnuts if desired.

Nutrition

Serving: 1saladCalories: 400kcalCarbohydrates: 30gProtein: 10gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 15gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 300mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 3mg
Keyword Burrata, Carrot Salad, Healthy, Roasted Beet, salad recipe, vegetarian
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