Roasted Beets Carrot Burrata (Print Version)
# Ingredients:
→ Salad
01 -
Beet greens, washed and chopped up
02 -
Olive oil, just enough for roasting
03 -
Salt, add as you like
04 -
3 golden beets, peeled, trimmed, then sliced into wedges
05 -
Burrata cheese for topping
06 -
3 red beets, peeled, trimmed, then sliced into wedges
07 -
6 carrots, sliced down the middle
→ Dressing
08 -
Pinch of salt
09 -
Some fresh rosemary, chopped (about a teaspoon)
10 -
1 clove of garlic, chopped fine
11 -
A tablespoon of honey
12 -
2 tablespoons white wine vinegar
13 -
3 tablespoons olive oil
# Instructions:
01 -
Pour that homemade dressing over just before you eat it.
02 -
Give all your veg a bit to cool. Pile up your roasted beets, carrots, and wilted greens on a big dish. Tear up that burrata and scatter it everywhere.
03 -
Mix up the olive oil, honey, white wine vinegar, garlic, rosemary, and some salt in a bowl. Whisk it all together until you see it blend nicely.
04 -
While the beets and carrots cook, toss the beet greens in a pan with some olive oil. Cook just until they're looking soft. Set them aside for later.
05 -
Rub the red and golden beet wedges with olive oil and sprinkle with salt. Spread those beets and the carrots flat on a baking sheet. Roast till everything is soft and has some nice color—should take about half an hour.
06 -
Crank your oven up to 200°C to start things off.
# Notes:
01 -
It's tastiest if you serve things up when the veggies are still a tad warm and the burrata gets a little oozy.