Ingredients
Scale
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- olive oil
- salt to taste
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons white apple vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- salt to taste (for dressing)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the beets by trimming their tops, scrubbing them clean, and cutting into bite-sized pieces. Tear beet greens into smaller pieces.
- Toss the chopped beets and carrots in olive oil and salt; spread in a single layer on a baking sheet.
- Roast for about 30 minutes until tender.
- While roasting, whisk together dressing ingredients in a mixing bowl.
- Sauté beet greens in olive oil for about 2 minutes until wilted.
- Assemble by placing sautéed greens on a platter topped with roasted vegetables and burrata; drizzle with dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 12g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg