Roasted Beets and Carrots Salad with Burrata
This Roasted Beets and Carrots Salad with Burrata features colorful roots and creamy cheese, creating a satisfying balance of fiber, protein, and fats.
Equipment
- Air Fryer
- Baking Sheet
Ingredients
Ingredients
- 300 g Beets roasted, cut into cubes
- 300 g Carrots roasted, cut into pieces
- 250 g Burrata topped before serving
- 30 ml Olive oil for roasting and dressing
- 1 zest Lemon for flavor
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Preheat your air fryer to moderate temperature. Toss the beets and carrots with a bit of oil and salt.
- Arrange them in a single layer and cook until tender with golden edges, about 12–18 minutes, shaking or turning halfway.
- If using an oven, preheat to 200°C. Spread vegetables on a baking sheet and roast for 25–35 minutes, turning once.
- Top with burrata and drizzle with olive oil and lemon zest just before serving.
Notes
Tip: Place the burrata on top right before serving to keep it wonderfully creamy.