Roasted Beets Carrot Burrata (Print Version)
# Ingredients:
→ Salad
01 -
Some salt, just as much as you like
02 -
Chopped beet greens, washed up
03 -
Burrata cheese, add just before serving
04 -
6 carrots, sliced down the middle
05 -
Olive oil to toss things with
06 -
3 golden beets, peeled, trimmed, then sliced into wedges
07 -
3 red beets, peeled, trimmed, then sliced into wedges
→ Dressing
08 -
Salt, sprinkle in as needed
09 -
Finely chopped fresh rosemary, about a teaspoon
10 -
1 garlic clove, chopped up small
11 -
1 tablespoon honey
12 -
2 tablespoons white wine vinegar
13 -
3 tablespoons olive oil
# Instructions:
01 -
Pour the dressing all over your salad right before you eat. That way, it stays fresh.
02 -
Bring everything together in a big bowl once the veggies have cooled just a bit. Toss in the roasted beets, carrots, and those wilted greens. Top it off with chunks of burrata.
03 -
In a mixing bowl, blend olive oil, white wine vinegar, honey, garlic, rosemary, and a pinch of salt until smooth.
04 -
Grab a pan and heat olive oil. Throw in the beet greens and cook ‘til they wilt. That’s it, set aside.
05 -
Put carrots and both kinds of beet wedges on a baking sheet. Drizzle on olive oil, dust with salt, and give it a quick toss. Slide the veggies into your oven for about 30 minutes. They’re done when soft and nicely browned.
06 -
Crank your oven up to 200°C so it's nice and hot for roasting.
# Notes:
01 -
You’ll get the tastiest results if you serve everything while the veggies are still a little warm. The burrata will go all soft and melty.