The holidays are made for gathering around dishes that warm both heart and home. On The Rise’s Roasted Beets and Carrots with Burrata delivers just that—sweet roasted vegetables, creamy burrata, and a rosemary-honey drizzle. Enjoy it with a glass of Wild Hare Pinot Noir for pure holiday comfort. Colorful and inviting, this dish is poised to become a seasonal favorite at celebrations throughout the season.
This recipe combines vibrant, roasted vegetables with creamy burrata and a tangy dressing for a delicious and visually appealing salad.
For the salad:
3 red beets, peeled and trimmed
3 golden beets, peeled and trimmed
6 carrots, halved lengthwise
EVOO (olive oil)
Salt to taste
Burrata
For the dressing:
3 tablespoons EVOO (olive oil)
2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon fresh rosemary, finely chopped
Salt, to taste
Instructions:
Preheat oven to 400 degrees
Prepare Vegetables:
Cut the beets into wedges and toss with olive oil and salt.
Arrange the beets and carrots on a baking sheet in a single layer.
Roast for 30 minutes, or until tender and caramelized.
Saute Beet Greens:
While the vegetables are roasting, quickly sauté the beet greens in a pan with a little olive oil until wilted. Set aside.
Make the Dressing:
In a small bowl, whisk together olive oil, white wine vinegar, honey, rosemary, and a pinch of salt.
Assemble the Salad:
Once the vegetables are done roasting, let them cool slightly.
Combine the roasted beets and carrots with the sautéed beet greens. Top with burrata cheese.
Dress and Serve:
Drizzle the dressing over the salad. Serve immediately and enjoy!
