Roasted Beets & Carrots Salad with Burrat
**Ingredients:
- 2 medium red beets, peeled and sliced
-2 medium golden beets, peeled and sliced
- 2 medium carrots, peeled and sliced
- 1 ball burrata cheese
**Seasoning & Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried Italian herbs or fresh thyme
**Directions:
1. Roast the vegetables:
- Preheat oven to 400°F (200°C).
- Toss beets and carrots with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 30-40 minutes until tender.
2. Assemble the salad:
- Arrange the roasted beets and carrots on a plate.
- Place the burrata in the center.
- Drizzle with balsamic vinegar and olive oil.
- Sprinkle with dried Italian herbs or fresh thyme.
**Servings: 2-3
**Calories Approximate Per Serving: 350-400 kcal