Roasted Beets and Carrots Salad with Burrata

• Vegetarian
• Gluten free

• Produce

  • 3 Beets with tops, red
  • 6 Carrots
  • 1 Garlic clove
  • 3 Golden beets with tops
  • 1 tsp Rosemary

• Condiments

  • 1 Dressing
  • 1 tbsp Honey

• Baking & Spices

  • 2 Salt

• Oils & Vinegars

  • 1 Olive oil
  • 3 tbsp Olive oil
  • 2 tbsp White wine vinegar

Found on thenoshery.com

Description

Ingredients

• 3 red beets with tops
• 3 golden beets with tops
• 6 carrots, halved lengthwise
• olive oil
• salt to taste
• Dressing
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 garlic clove, crushed
• 1 teaspoon minced rosemary
• salt to taste

Directions

• Heat oven to 400 degrees.
• Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces. Set aside. Keep the red beets separate from the rest of the vegetables if you dont want the colors to bleed. Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan. Again keeping red beets separate from the rest of the vegetables if if you dont want the colors to bleed. Roast in the oven for 30 minutes our until tender and browned.
• Combine dressing ingredients and whisk until well combined.
• Right before the vegetable are read from the oven heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens, about 2 minutes or until lightly wilted. Transfer to platter. Top with roasted vegetable, burrata and drizzle with dressing. Garnish with fresh rosemary.