Ingredients
Scale
- 2 medium beets
- 1 large sweet potato
- 1 ball of burrata cheese
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potato, and wrap the beets in foil.
- Roast the beets for about 45 minutes, and the sweet potatoes for 25-30 minutes, until tender.
- Let the beets cool, then peel and slice them.
- Arrange the sweet potatoes and beets on a serving platter.
- Top with burrata cheese and drizzle with olive oil and balsamic vinegar.
- Season with salt, pepper, and sprinkle with parsley.
Notes
- For added flavor, consider roasting the sweet potatoes with a sprinkle of cinnamon.
- This salad can be served warm or cold depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg