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RECIPE

Basil Roasted Beet and Carrot Salad with Burrata

This vibrant salad pairs sweet, oven-roasted beets and carrots tossed in fragrant basil olive oil with creamy, torn burrata. Fresh basil and a drizzle of rich balsamic vinegar add brightness and depth, balancing the earthy vegetables and soft cheese. It’s an elegant yet simple dish that works beautifully as a starter or a light main.

Roasted beet and carrot salad

Ingredients

  • O’LOVE Denissimo balsamic vinegar for drizzling
  • 3 medium beets, peeled and diced
  • 3 large carrots, peeled and sliced
  • 1 Tbsp. O’Love Basil olive oil
  • Salt and Pepper to taste
  • 8 oz Burrata cheese
  • Fresh basil leaves for garnish

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a bowl, toss the beets and carrots with O’Love Basil olive oil, salt and pepper until well coated.
  3. Spread vegetables on the prepared baking sheet and roast for 25-30 minutes or until tender.
  4. Once roasted, allow the beets and carrots to cool slightly.
  5. Arrange roasted vegetables on a serving platter.
  6. Tear the Burrata cheese into pieces and place them on top oof the vegetables.
  7. Garnish with fresh basil leaves and drizzle with O’Love Denissimo balsamic vinegar.