Introduction

This dish, Roasted Golden Beets and Carrots with Burrata & Hazelnut Vinaigrette, brings together the earthy sweetness of roasted vegetables with the creamy richness of burrata, all drizzled with a nutty, aromatic hazelnut vinaigrette. The vibrant colors of golden beets and carrots make this dish visually stunning, while the contrasting textures of the smooth burrata and crunchy hazelnut vinaigrette create a memorable flavor experience.

Roasted vegetables are a fall and winter favorite, but the combination of beets, carrots, and hazelnuts gives this dish a unique twist that elevates it beyond the everyday side. The hazelnut vinaigrette offers a nutty depth and tang that pairs beautifully with the mild, creamy burrata. Whether served as a starter or a light main course, this dish is perfect for holiday gatherings, dinner parties, or even a cozy night in.

Ingredients:

• For the roasted vegetables:
  • 4 medium golden beets, peeled and cut into wedges
  • 4 large carrots, peeled and cut into sticks
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme leaves (optional)
• For the hazelnut vinaigrette:
  • ⅓ cup toasted hazelnuts, roughly chopped
  • 2 tablespoons sherry vinegar (or balsamic vinegar)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ cup olive oil
  • Salt and pepper to taste
• For assembling:
  • 8 oz burrata cheese, torn into pieces
  • Fresh arugula or microgreens (optional, for serving)
  • Extra chopped hazelnuts, for garnish

Preparation:

Step 1: Prepare and roast the vegetables

Preheat your oven to 400°F (200°C). Place the golden beet wedges and carrot sticks on a large baking sheet lined with parchment paper. Drizzle the vegetables with olive oil, and season with salt, pepper, and fresh thyme (if using). Toss the vegetables to coat them evenly, then spread them out in a single layer.

Roast the vegetables in the preheated oven for 30-40 minutes, turning them halfway through the cooking time. They should be tender and slightly caramelized when done. Remove from the oven and let them cool slightly.

Step 2: Make the hazelnut vinaigrette

While the vegetables are roasting, prepare the hazelnut vinaigrette. In a small bowl, whisk together the sherry vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and smooth. Stir in the toasted, chopped hazelnuts. Adjust the seasoning if needed.

Step 3: Assemble the dish

Once the roasted vegetables are cool enough to handle, arrange them on a serving platter or individual plates. Tear the burrata into bite-sized pieces and place it among the roasted vegetables. Drizzle the hazelnut vinaigrette generously over the top, ensuring the nuts are distributed evenly over the dish.

Step 4: Garnish and serve

For extra color and texture, garnish the dish with fresh arugula or microgreens, and sprinkle some additional chopped hazelnuts on top. Serve immediately while the burrata is still cool and creamy.

Cooking Note:

• Roasting tips: For perfectly roasted vegetables, make sure not to overcrowd the pan. If needed, use two baking sheets to allow the vegetables enough space to roast and caramelize evenly.
• Vinaigrette options: If you don’t have sherry vinegar, balsamic vinegar or red wine vinegar can be used as alternatives. For a more intense flavor, try reducing the vinegar to concentrate its sweetness before whisking in the other ingredients.
• Cheese options: If you don’t have burrata on hand, you can substitute with fresh mozzarella or even goat cheese for a slightly tangier flavor.

Serving Suggestions:

• Main course: This roasted vegetable and burrata dish can serve as a light main course when paired with crusty bread or a simple grain like quinoa or farro.
• Side dish: Serve alongside roast chicken, pork tenderloin, or fish for a complete meal that offers a delicious balance of flavors.
• Salad option: Transform this dish into a hearty salad by tossing the roasted vegetables and vinaigrette with a bed of arugula or mixed greens.

Tips:

• Toasting hazelnuts: To toast hazelnuts, place them in a dry skillet over medium heat and cook for 3-5 minutes, stirring frequently, until they’re fragrant and slightly golden. Be careful not to burn them!
• Prepare in advance: The hazelnut vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. Allow it to come to room temperature before serving and whisk again to recombine.
• Add more flavor: For a citrusy twist, add a squeeze of fresh lemon juice to the vinaigrette before serving.

Prep Time:

15 minutes

Cooking Time:

30-40 minutes

Total Time:

45-55 minutes

Nutritional Information (per serving):

• Calories: 350
• Protein: 9g
• Sodium: 280mg
• Carbohydrates: 25g
• Fat: 25g
• Fiber: 5g
• Sugar: 10g

Conclusion

Roasted Golden Beets and Carrots with Burrata & Hazelnut Vinaigrette is a celebration of earthy, roasted vegetables paired with the creamy indulgence of burrata and the nutty richness of hazelnut vinaigrette. This dish is not only a feast for the eyes, thanks to the vibrant colors of the roasted beets and carrots, but it also offers a variety of textures and flavors that will leave your taste buds craving more.

The combination of sweet, tender vegetables with the smooth, rich burrata and crunchy, flavorful hazelnut vinaigrette makes this dish perfect for entertaining or simply enjoying at home as a sophisticated yet easy-to-make meal. Whether you’re looking for a creative vegetarian main or a standout side dish for your holiday table, this recipe brings a fresh, seasonal flavor to any occasion.

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