Description
This Sweet Potato, Roasted Beets, and Carrots Salad with Burrata is a vibrant, wholesome dish that brings together earthy roasted vegetables and creamy burrata cheese. The natural sweetness of the roasted vegetables is enhanced with a flavorful dressing of olive oil, balsamic vinegar, honey, and fresh herbs. This dish is perfect as a light meal, an appetizer, or a colorful side for a larger dinner. The combination of textures and flavors is both satisfying and nutritious, making it a great addition to your healthy recipe collection.
Ingredients
For the Salad:
- 2 sweet potatoes, peeled and cut into cubes
- 3 red beets, trimmed and peeled
- 3 carrots, halved lengthwise
- Olive oil
- Salt, to taste
- 2 balls burrata cheese
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar or white wine vinegar
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp fresh thyme or rosemary, finely chopped
- Salt and pepper, to taste
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent the vegetables from sticking.
Step 2: Prepare the Vegetables
Peel and cut the sweet potatoes and beets into cubes or wedges. Halve the carrots lengthwise. Place all the vegetables in a large bowl and toss with olive oil and a pinch of salt. Spread the sweet potatoes, beets, and carrots evenly on the prepared baking sheet in a single layer.
Step 3: Roast the Vegetables
Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and caramelized. Stir the vegetables halfway through the cooking time to ensure even roasting.
Step 4: Make the Dressing
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar (or white wine vinegar), honey, minced garlic, fresh thyme (or rosemary), salt, and pepper. Taste and adjust the seasoning as needed.
Step 5: Assemble the Salad
Once the vegetables are done roasting, allow them to cool slightly. On a large serving platter, arrange the roasted sweet potatoes, beets, and carrots. Tear the burrata cheese into pieces and scatter them over the top of the roasted vegetables.
Step 6: Dress and Serve
Drizzle the salad with the prepared dressing, making sure all the vegetables and burrata are lightly coated. Serve immediately, and enjoy this delightful blend of flavors and textures.
Notes
Cooking Note:
- To add extra depth of flavor, consider sprinkling the roasted vegetables with a pinch of cumin or smoked paprika before roasting.
- You can also serve this salad over a bed of fresh greens like arugula or spinach for added freshness and nutrients.
- If you prefer a vegan version, simply omit the burrata and replace it with a plant-based cheese or avocado slices.
Serving Suggestions:
- Serve this salad as a light lunch or dinner, or pair it with a protein like grilled chicken, salmon, or tofu for a heartier meal.
- Pair it with a crisp white wine, like Sauvignon Blanc, to balance the richness of the burrata and the sweetness of the roasted vegetables.
- Garnish with toasted nuts or seeds, such as pine nuts or sunflower seeds, for extra crunch and flavor.
Tips:
- For best results, roast the beets and sweet potatoes separately to avoid the color bleeding from the beets into the other vegetables.
- If you’re short on time, you can prepare the dressing and roast the vegetables in advance. Simply reheat the vegetables before assembling the salad.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad can be enjoyed cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Serving Size: 4
- Calories: 350 per serving
- Sodium: 300 mg per serving
- Protein: 12 grams per serving