Autumn Salad with Caramelized Beets and Carrots
A vibrant Autumn Salad featuring caramelized beets and carrots, fresh arugula, creamy burrata cheese, and optional nuts, perfect for fall gatherings or weeknight dinners.
Ingredients
Vegetables
- 2 medium beets, peeled and chopped Fresh beets add natural sweetness and beautiful color.
- 2 medium carrots, peeled and chopped Carrots pair well with the beets and add additional sweetness.
Dressing & Seasoning
- 2 tablespoons olive oil For roasting the vegetables and dressing the greens.
- Salt, to taste Enhances the flavor of the vegetables.
- Pepper, to taste Adds a mild heat to the dish.
- Balsamic glaze (optional) Provides acidity and sweetness.
Toppings
- 1 ball burrata cheese Adds creaminess; can be substituted with goat cheese or mozzarella.
- Fresh arugula or mixed greens Adds a peppery kick; spinach or kale can also be used.
- Chopped walnuts or pecans (optional) Adds crunch; can use any preferred nuts.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the chopped beets and carrots with olive oil, salt, and pepper in a bowl.
Roasting
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
Assembly
- Arrange a bed of arugula or mixed greens on a serving plate.
- Once the beets and carrots are done, let them cool slightly, then place them on top of the greens.
- Tear the burrata cheese and place it over the salad.
- Drizzle with balsamic glaze and sprinkle with nuts if desired.
Serving
- Serve and enjoy your Autumn Salad, garnished with fresh herbs if desired.
Notes
To keep your salad fresh, store leftovers in an airtight container for up to 3 days. Roasted beets and carrots can be frozen, but do not freeze the greens.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 4gSodium: 150mgFiber: 6gSugar: 8g
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