Ensalada de remolacha y zanahoria asadas con burrata

Ingredientes

• 3 red beets with tops
• 3 golden beets with tops
• 6 carrots, halved lengthwise
• 3 tablespoons olive oil
• Salt to taste
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 clove garlic, crushed
• 1 teaspoon minced rosemary
• Fresh rosemary for garnish

Preparación

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Prepare the beets by cutting off their tops, scrubbing, and slicing them into wedges. Keep red beets separate from golden beets.

3. 3

   Prep the carrots by halving them lengthwise.

4. 4

   In a large bowl, toss the beets and carrots with olive oil and salt.

5. 5

   Spread the beets and carrots in a single layer on a sheet pan and roast for about 30 minutes.

6. 6

   While roasting, whisk together olive oil, white wine vinegar, honey, crushed garlic, and minced rosemary for the dressing.

7. 7

   In a skillet, sauté the torn beet greens over medium-high heat in olive oil for about 2 minutes until wilted.

8. 8

   Transfer the sautéed beet greens to a serving platter, top with roasted vegetables, and dollop with burrata. Drizzle with dressing and garnish with fresh rosemary.

9. 9

   Serve warm for best flavor.