Ingredients:
3 medium beets, peeled and quartered
3 large carrots, peeled and cut into sticks
2 tablespoons olive oil
Salt and black pepper to taste
1 tablespoon balsamic vinegar
2 cups arugula or mixed greens
1 ball fresh burrata cheese
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the beets and carrots with olive oil, salt, and black pepper. Spread them evenly on the prepared baking sheet.
Roast for 25–30 minutes, turning halfway, until vegetables are tender and lightly caramelized.
Remove from oven and drizzle with balsamic vinegar while warm. Let cool slightly.
Arrange arugula or mixed greens on a serving platter. Top with roasted beets and carrots.
Gently place the burrata in the center and tear it open to release the creamy interior.
Finish with an extra drizzle of olive oil, salt, and pepper to taste. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 4
3 medium beets, peeled and quartered
3 large carrots, peeled and cut into sticks
2 tablespoons olive oil
Salt and black pepper to taste
1 tablespoon balsamic vinegar
2 cups arugula or mixed greens
1 ball fresh burrata cheese
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the beets and carrots with olive oil, salt, and black pepper. Spread them evenly on the prepared baking sheet.
Roast for 25–30 minutes, turning halfway, until vegetables are tender and lightly caramelized.
Remove from oven and drizzle with balsamic vinegar while warm. Let cool slightly.
Arrange arugula or mixed greens on a serving platter. Top with roasted beets and carrots.
Gently place the burrata in the center and tear it open to release the creamy interior.
Finish with an extra drizzle of olive oil, salt, and pepper to taste. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 4
