Earthy, jewel-toned roasted beets and sweet, caramelized carrots are a pairing I turn to often, especially when I want a dish that feels both rustic and a little elegant. Roasting draws out the natural sugars in the vegetables, intensifying their flavor and creating those irresistible golden edges, while keeping the interiors tender and silky.
To balance that sweetness, I like to add a simple dressing made with apple cider vinegar and a touch of honey. It brings just enough brightness and acidity to lift the dish without overpowering the vegetables. The final flourish—creamy burrata—takes everything to another level. When broken open, its soft, rich center gently coats the warm vegetables, creating a beautiful contrast of temperatures and textures.
This dish works wonderfully as a colorful side for roasted meats or poultry, but I often serve it as a light lunch with some crusty bread on the side. It’s also a lovely addition to an antipasto spread, where its vibrant colors and creamy finish make it just as appealing to look at as it is to eat. If serving for a meal, I often serve the vegetables on a bed of hummus, or sautéed greens.
Ingredients
- 6 Medium Beets Peeled & Sliced Into Wedges
- 6 Carrots, Peeled, Cut Lengthwise And Then In 2-inch Diagonal Pieces
- 3 Tablespoons Olive Oil
- Salt & Pepper
- 1/4 Cup Olive Oil
- 2 – 3 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Honey
- 1 Teaspoon Chopped Fresh Thyme
- 1/4 Cup Chopped Lightly Toasted Walnuts
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper, then toss the vegetables with 3 tablespoons olive oil, salt and pepper.
- Spread the vegetables across the prepared sheet and roast until tender, about 30 minutes.
- In a small bowl, whisk together the dressing ingredients until blended.
- Arrange the vegetables on a platter then top with the burrata cut into pieces.
- Drizzle the dressing over everything, sprinkle with walnuts, and serve warm or at room temperature.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 299Total Fat: 27gSaturated Fat: 4gUnsaturated Fat: 23gSodium: 97mgCarbohydrates: 17gFiber: 4gSugar: 11gProtein: 2g