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Roasted Beet and Carrot Salad With Burrata

Roasted Beet and Carrot Salad With Burrata

A delicious Roasted Beet and Carrot Salad With Burrata topped with hazelnuts and a zesty dressing.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 465 kcal

Equipment

  • baking sheet
  • large bowl
  • Small bowl
  • whisk

Ingredients
  

Vegetables

  • 4 small beets, peeled and cut into wedges 6 wedges each
  • 4 large carrots, peeled and sliced diagonally 2-inch pieces

Dressing and Seasoning

  • 6 Tbsp. extra-virgin olive oil, divided plus more for drizzling
  • 1.5 tsp. kosher salt, divided
  • 0.5 tsp. freshly ground black pepper
  • 1 small garlic clove, grated (about ½ tsp.)
  • 1 tsp. grated lemon zest plus 1 Tbsp. fresh juice, divided
  • 2 tsp. honey

Toppings

  • 4 Tbsp. chopped hazelnuts or walnuts
  • 2 Tbsp. finely chopped fresh flat-leaf parsley
  • 0.5 tsp. flaky sea salt plus more for sprinkling
  • 1 5-oz. pkg. baby arugula (about 5 cups)
  • 1.5 cups cooked quinoa (from one 8.8-oz. pkg.)
  • 2 balls burrata cheese, torn into large pieces (4 oz. each)

Instructions
 

Roasting the Vegetables

  • Place a large rimmed baking sheet in oven; preheat oven to 450°F. Toss beets and carrots with 2 Tbsp. oil, 1 tsp. kosher salt, and the pepper in a large bowl. Carefully spread vegetables in an even layer on hot baking sheet, turning beets cut sides down; set bowl aside. Roast until beets and carrots are caramelized and tender, 35 to 40 minutes, turning vegetables halfway through roasting time. Remove from oven; let cool slightly, about 15 minutes.

Making Gremolata

  • Meanwhile, stir together hazelnuts, parsley, flaky sea salt, garlic, lemon zest, and 2 Tbsp. oil in a small bowl.

Whisking Dressing

  • Whisk together lemon juice, honey, and remaining 2 Tbsp. oil and ½ tsp. kosher salt in reserved bowl. Add arugula and quinoa; toss to coat.

Assembling Salad

  • Spread arugula mixture on individual plates or a serving platter; top with roasted beets and carrots. Arrange burrata over vegetables; spoon hazelnut mixture over salad. Drizzle with additional olive oil, and sprinkle with additional flaky sea salt.

Notes

Vegetables can be roasted up to 2 days ahead; cool and store in an airtight container in the refrigerator. Gremolata can be made up to 1 day ahead; store in an airtight container in the refrigerator.

Nutrition

Serving: 1saladCalories: 465kcalCarbohydrates: 32gProtein: 13gFat: 33gSaturated Fat: 7gCholesterol: 22mgSodium: 1035mgPotassium: 639mgFiber: 6gSugar: 12gVitamin C: 13mgCalcium: 239mgIron: 3mg
Keyword beet salad, Burrata Salad, healthy salad, quinoa salad, Roasted Beet and Carrot Salad, vegetarian salad
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