Roasted beet and carrot with creamy burrata salad

This Roasted Beet and Carrot Salad with Creamy Burrata is a visually stunning and nutrient-packed dish that combines the earthy sweetness of roasted beets and carrots with the rich, creamy texture of burrata cheese. Drizzled with a tangy balsamic glaze and topped with crunchy nuts and fresh herbs, this salad makes a perfect appetizer, side dish, or light meal.

Ingredients
For the Roasted Vegetables:

3 medium beets, peeled and cut into wedges

3 large carrots, peeled and cut into long strips

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried thyme or rosemary

For the Salad:

1 ball burrata cheese, torn into pieces

2 cups arugula or baby spinach

¼ cup pistachios or walnuts, toasted and chopped

2 tablespoons pomegranate seeds (optional, for a sweet touch)

1 tablespoon fresh basil or mint, chopped

For the Dressing:

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1 teaspoon honey or maple syrup

½ teaspoon Dijon mustard

¼ teaspoon salt

¼ teaspoon black pepper

Instructions

Continued on the next page