Ingredients
Scale
- 3 red beets
- 3 golden beets
- 6 carrots
- olive oil
- salt
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons white apple vinegar
- 1 tablespoon honey
- 1 garlic clove
- 1 teaspoon minced rosemary
Instructions
- Preheat oven to 400°F.
- Trim tops off beets, scrub clean, halve, and slice. Halve carrots lengthwise.
- Toss beets and carrots in olive oil and salt; spread on a baking sheet.
- Roast for about 30 minutes until tender.
- In a bowl, whisk together dressing ingredients: olive oil, vinegar, honey, garlic, rosemary, and salt.
- Sauté beet greens in a skillet with olive oil until wilted.
- Assemble by placing sautéed greens on a platter, topping with roasted vegetables, adding burrata, and drizzling with dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg