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In the realm of vibrant, nutritious options for any meal, the Roasted Roots & Creamy Dream Salad stands out as a delightful choice. This salad is not just a dish; it's an experience that captures the essence of seasonal ingredients while delivering a delicious balance of flavors and textures. The heart of this recipe lies in its key components: the sweet and earthy roasted root vegetables, the indulgent creamy burrata, and a bed of fresh mixed greens. Each bite of this salad is a celebration of nature's bounty, bringing together the best of what the season has to offer.

Roasted Beets and Carrots with Burrata Salad

Looking for a nutritious low-carb lunch option? This Roasted Roots & Creamy Dream Salad is not only protein-packed but also bursting with flavor from roasted root vegetables and creamy burrata. Check out Therecipes for the full recipe and embrace a healthier meal choice today! LowCarbLunch ProteinPacked HealthyEating SaladRecipes Nutrition MealPrep CleanEating
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Ingredients
  

4 medium-sized beets, trimmed and scrubbed

4 medium-sized carrots, peeled and cut into sticks

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 tablespoon balsamic vinegar

1 teaspoon honey

4 ounces burrata cheese

2 cups arugula, washed and dried

1/4 cup toasted walnuts, roughly chopped

Fresh herbs (such as basil or parsley), for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Vegetables: Wrap the beets in aluminum foil and place them on a baking sheet. Toss the carrot sticks in a bowl with olive oil, salt, and pepper, then spread them in a single layer on the same baking sheet.

      Roast the Vegetables: Roast the beets for 45-60 minutes, or until tender when pierced with a fork. The carrots should roast for about 30-35 minutes until they are caramelized and tender. Remove from the oven and let cool slightly before handling.

        Peel the Beets: Once the beets are cool enough to handle, peel off the skins using gloves or paper towels (the juice may stain). Cut the beets into wedges or slices.

          Make the Dressing: In a small bowl, whisk together the balsamic vinegar, honey, and a pinch of salt and pepper.

            Assemble the Salad: On a serving platter or individual plates, layer the arugula as the base. Arrange the roasted beets and carrots on top, then tear the burrata and place it in the center.

              Finish with Nuts and Dressing: Sprinkle the toasted walnuts over the salad and drizzle with the balsamic dressing. Garnish with fresh herbs.

                Serve: Enjoy immediately as a delightful appetizer or a light main course!

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4