Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata

Ingredients:

• For the Salad:
  • 2 medium beets, peeled and cut into wedges
  • 2 medium carrots, peeled and sliced into rounds
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups mixed greens (arugula, spinach, or your choice)
  • 1 ball of burrata cheese
  • 1/4 cup walnuts, toasted (optional)
  • Fresh herbs (like basil or parsley) for garnish
• For the Dressing:
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

1. Roast the Vegetables:
   • Preheat your oven to 400°F (200°C).
   • Toss the beets and carrots with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
   • Roast for about 25-30 minutes, or until tender and slightly caramelized. Stir halfway through cooking.
2. Prepare the Dressing:
   • In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), Dijon mustard, olive oil, salt, and pepper until well combined.
3. Assemble the Salad:
   • In a large bowl, combine the mixed greens and roasted vegetables.
   • Drizzle with the dressing and toss gently to combine.
   • Transfer to a serving platter or individual plates. Top with burrata cheese and sprinkle with walnuts and fresh herbs.
4. Serve:
   • Serve immediately, allowing the burrata to be broken open for a creamy texture.

SmartPoints Value:

• Estimated SmartPoints:
  • This recipe is approximately 8 SmartPoints per serving (based on 4 servings), but please adjust based on specific brands and quantities used, as SmartPoints can vary.

Enjoy this vibrant and flavorful salad!