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1. Roast the Beets & Carrots:
Preheat oven to 400°F (200°C).
Toss beet wedges and carrot strips with olive oil, salt, pepper, and thyme/rosemary on a baking sheet.
Roast for 35-40 minutes, flipping halfway through, until tender and slightly caramelized.
Let cool slightly before assembling the salad.
2. Make the Dressing:
In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper.
3. Assemble the Salad:
Arrange arugula or baby spinach on a serving platter.
Add the roasted beets and carrots on top.
Tear burrata into pieces and place over the vegetables.
Sprinkle with toasted pistachios, pomegranate seeds, and fresh basil/mint.
4. Serve & Enjoy:
Drizzle with the balsamic dressing just before serving.
Enjoy as a side dish, appetizer, or light meal.
Nutritional Information
Calories: ~250
Protein: ~7g
Carbohydrates: ~22g
Fiber: ~5g
Fats: ~15g
Sodium: ~250mg
Cook & Prep Time
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Notes & Tips
Make It Vegan: Replace burrata with vegan cashew cheese or avocado.
Extra Flavor: Drizzle with pomegranate molasses for a deeper, tangy sweetness.
Storage: Keep in an airtight container in the fridge for up to 2 days (add burrata just before serving).
Pairing Suggestions: Serve alongside grilled chicken, quinoa, or crusty bread for a fuller meal.
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