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, minced garlic, rosemary, and a pinch of salt.
Assemble the Salad:
Once the vegetables are done roasting, let them cool slightly.
Combine the roasted beets and c
Variations:
Different Root Vegetables:
Swap out the carrots for other root vegetables like parsnips, sweet potatoes, or golden beets for a variety of colors and flavors.
Add Nuts:
Sprinkle toasted nuts like walnuts, pecans, or hazelnuts on top to add crunch and a nutty depth of flavor.
Fruity Twist:
Add fresh or dried fruits like orange segments, pomegranate seeds, or dried cranberries for a burst of sweetness that complements the creamy burrata.
Greens:
Use arugula, spinach, or mixed greens for the base of the salad to introduce a fresh, peppery contrast to the roasted vegetables.
Dressings:
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