Ingredients
Scale
- 2 medium beets, peeled and diced
- 2 medium carrots, sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 150 grams burrata
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced beets and sliced carrots with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender.
- Remove from the oven and let cool slightly.
- Combine the roasted vegetables in a bowl with balsamic vinegar and fresh basil.
- Serve topped with burrata.
Notes
- This salad can be served warm or cold.
- Feel free to add nuts or seeds for an extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: roasting
- Cuisine: Mediterranean
- Diet: vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6 grams
- Sodium: 300 mg
- Fat: 15 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
- Protein: 8 grams
- Cholesterol: 15 mg