Description
Delight in the natural sweetness of roasted beets and carrots paired with creamy burrata in this simple yet elegant side dish. Perfectly roasted to bring out their caramelized flavors, these vegetables are enhanced with a balsamic honey drizzle and fresh parsley, making it a colorful and nutritious addition to any meal.
Ingredients
Scale
Vegetables
- 3 medium beets, peeled and cut into wedges
- 4 large carrots, peeled and sliced on the diagonal
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Dressing
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Finish
- 8 oz burrata cheese
- 2 tablespoons chopped fresh parsley
- Optional microgreens for garnish
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss the vegetables: In a large bowl, combine the beet wedges and carrot slices. Drizzle with olive oil, then season with kosher salt and black pepper. Toss everything together until the vegetables are evenly coated.
- Roast the vegetables: Spread the coated vegetables in a single layer on the prepared baking sheet. Roast them in the oven for 30 to 35 minutes, flipping halfway through to ensure even caramelization and tenderness.
- Prepare the dressing: While the vegetables roast, whisk together balsamic vinegar and honey in a small bowl to create a sweet and tangy drizzle.
- Assemble the dish: Once roasted, transfer the warm vegetables to a serving platter. Drizzle the balsamic honey mixture evenly over them. Tear the burrata into large chunks and arrange on top of the vegetables.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish and add microgreens if using for a fresh, vibrant finish. Serve warm or at room temperature.
Notes
- For added crunch, consider topping the dish with toasted walnuts or pistachios.
- Using golden beets or rainbow carrots can create a more colorful and visually appealing presentation.
