photo takeb by iphone 15 pro max Roasted Beets and Carrots Salad with Burrata Ingredients: For the Salad: 3 red beets, trimmed and peeled 3 golden beets, trimmed and peeled 6 carrots, halved lengthwise Olive oil Salt, to taste Burrata cheese For the Dressing: 3 tbsp olive oil 2 tbsp white wine vinegar 1 tbsp honey 1 garlic clove, minced 1 tsp fresh rosemary, finely chopped Salt, to taste Instructions: Preheat Oven: Preheat your oven to 400°F (200°C). Prepare Vegetables: Cut the beets into wedges and toss with olive oil and salt. Arrange the beets and carrots on a baking sheet in a single layer. Roast for 30 minutes, or until tender and caramelized. Sauté Beet Greens: 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 carrots with the sautéed beet greens. Top with burrata cheese. Dress and Serve: Drizzle the dressing over the salad. Serve immediately and enjoy! This recipe combines vibrant, roasted vegetables with creamy burrata and a tangy dressing for a delicious and visually appealing salad.