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Roasted Beet and Carrot Salad With Burrata

Roasted Beet and Carrot Salad With Burrata

A delicious Roasted Beet and Carrot Salad With Burrata that combines vibrant flavors and textures for a delightful dish.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 465 kcal

Equipment

  • large rimmed baking sheet
  • large bowl
  • small bowl

Ingredients
  

Roasted Vegetables

  • 4 small beets, peeled and cut into wedges
  • 4 large carrots, peeled and sliced diagonally (about 3 cups)
  • 6 Tbsp. extra-virgin olive oil divided
  • 1.5 tsp. kosher salt divided
  • 0.5 tsp. freshly ground black pepper

Gremolata

  • 4 Tbsp. chopped hazelnuts or walnuts
  • 2 Tbsp. finely chopped fresh flat-leaf parsley
  • 0.5 tsp. flaky sea salt plus more for sprinkling
  • 1 small garlic clove, grated (about ½ tsp.)
  • 1 tsp. grated lemon zest

Dressing

  • 1 Tbsp. fresh lemon juice from 1 lemon
  • 2 tsp. honey
  • 2 Tbsp. extra-virgin olive oil
  • 0.5 tsp. kosher salt

Salad Assembly

  • 1 5-oz. pkg. baby arugula (about 5 cups)
  • 1.5 cups cooked quinoa (from one 8.8-oz. pkg.)
  • 2 balls (4 oz. each) burrata cheese torn into large pieces

Instructions
 

Roasting

  • Preheat the oven to 450°F. Toss beets and carrots with 2 Tbsp. oil, 1 tsp. kosher salt, and pepper in a large bowl. Spread vegetables on a hot baking sheet, turning beets cut sides down. Roast for 35 to 40 minutes, turning halfway through. Let cool slightly.

Gremolata Preparation

  • Stir together hazelnuts, parsley, flaky sea salt, garlic, lemon zest, and 2 Tbsp. oil in a small bowl.

Dressing Preparation

  • Whisk together lemon juice, honey, remaining 2 Tbsp. oil, and ½ tsp. kosher salt in the reserved bowl. Add arugula and quinoa; toss to coat.

Assembling the Salad

  • Spread arugula mixture on individual plates or a serving platter; top with roasted beets and carrots. Arrange burrata over vegetables and spoon hazelnut mixture over the salad. Drizzle with additional olive oil and sprinkle with extra flaky sea salt.

Notes

Vegetables can be roasted up to 2 days ahead; cool and store in an airtight container. Gremolata can be made up to 1 day ahead; store in an airtight container in the refrigerator.

Nutrition

Serving: 1saladCalories: 465kcalCarbohydrates: 32gProtein: 13gFat: 33gSaturated Fat: 7gCholesterol: 22mgSodium: 1035mgPotassium: 639mgFiber: 6gSugar: 12gVitamin C: 13mgCalcium: 239mgIron: 3mg
Keyword burrata, Healthy, quinoa, Roasted Beet and Carrot Salad, salad, Vegetarian
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