The Real Amy Greenfield

🥗 Roasted Beets and Carrots Salad with Burrata 🌼

Remember, food is medicine! 🥑

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:

1️⃣ Preheat Oven: Preheat your oven to 400°F (200°C) ♨️

2️⃣ 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 🔥.

3️⃣ 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.

4️⃣ Make the Dressing: In a small bowl, whisk together olive oil, white wine vinegar, honey, minced garlic, rosemary, and a pinch of salt 🧙‍♀️.

5️⃣ 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 🧀.

6️⃣ 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 🤩. Would be great with Feta Cheese too🥰

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