Description
A vibrant salad featuring roasted beets, sweet potatoes, carrots, and zucchini, topped with creamy burrata and toasted pine nuts.
Ingredients
Scale
- 2 Medium beets, peeled and diced
- 1 Sweet potato, peeled and diced
- 2 Carrots, diced
- 1 Zucchini, diced
- 1 Cup Burrata cheese
- 1/4 Cup Pine nuts
- 2 Tablespoons Olive oil
- Salt and pepper to taste
- 2 Tablespoons Balsamic vinegar
Instructions
- Preheat your oven to 200°C (400°F).
- Prepare the vegetables by peeling and chopping them into even-sized pieces.
- Toss the diced vegetables with olive oil, salt, and pepper in a large bowl.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Meanwhile, toast the pine nuts in a dry pan over medium heat until golden.
- Remove the roasted vegetables from the oven and transfer them to a serving bowl.
- Add the burrata in the center of the salad.
- Top with toasted pine nuts and drizzle with balsamic vinegar before serving.
Notes
This salad can be made ahead of time; just add the burrata right before serving. For a vegan option, substitute burrata with a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg