Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad
Written by
In-House Recipe Writer
Roasted Beets & Carrots with Creamy Burrata SaladSweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
INGREDIENTS
ROASTED VEGETABLES
3 medium beetroot, peeled and cut into wedges
4 medium carrots, peeled and cut into batons
2 tbsp / 30 ml extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried thyme (or a few sprigs of fresh thyme)
SALAD
2 balls / 250 g burrata
60 g / 2 oz rocket (arugula) or mixed salad leaves
a handful of fresh basil leaves
1 tbsp toasted pine nuts (optional)
DRESSING
2 tbsp / 30 ml extra virgin olive oil
1 tbsp balsamic glaze (or balsamic vinegar)
1 tsp Dijon mustard
1 tsp honey (optional)
sea salt and black pepper, to taste
METHOD
Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper.
Place the beetroot and carrots on the tray. Drizzle with the olive oil and season with the salt, pepper and thyme. Toss well until evenly coated.
Roast for 35 to 45 minutes, turning halfway through cooking, until the vegetables are tender and lightly caramelised around the edges.
Meanwhile, whisk together the olive oil, balsamic glaze, Dijon mustard, honey (if using), salt and pepper until well combined.
Arrange the rocket or mixed leaves on a large serving platter. Scatter over the roasted beetroot and carrots while still slightly warm.
Tear the burrata into generous pieces and place it over the vegetables. Finish with the fresh basil leaves and toasted pine nuts, if using.
Drizzle generously with the dressing just before serving and finish with an extra pinch of sea salt and freshly cracked black pepper.
Serve warm or at room temperature as a light lunch, elegant starter or colourful side dish.
NUTRITIONAL INFO per serving
Calories: 342 (17%) Sugars: 12 g (13%) Fats: 24 g (34%) Saturates: 10 g (50%) Proteins: 13 g (26%) Carbs: 22 g (8%).
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Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad
Written by
In-House Recipe Writer
Roasted Beets & Carrots with Creamy Burrata SaladSweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
INGREDIENTS
ROASTED VEGETABLES
3 medium beetroot, peeled and cut into wedges
4 medium carrots, peeled and cut into batons
2 tbsp / 30 ml extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried thyme (or a few sprigs of fresh thyme)
SALAD
2 balls / 250 g burrata
60 g / 2 oz rocket (arugula) or mixed salad leaves
a handful of fresh basil leaves
1 tbsp toasted pine nuts (optional)
DRESSING
2 tbsp / 30 ml extra virgin olive oil
1 tbsp balsamic glaze (or balsamic vinegar)
1 tsp Dijon mustard
1 tsp honey (optional)
sea salt and black pepper, to taste
METHOD
Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper.
Place the beetroot and carrots on the tray. Drizzle with the olive oil and season with the salt, pepper and thyme. Toss well until evenly coated.
Roast for 35 to 45 minutes, turning halfway through cooking, until the vegetables are tender and lightly caramelised around the edges.
Meanwhile, whisk together the olive oil, balsamic glaze, Dijon mustard, honey (if using), salt and pepper until well combined.
Arrange the rocket or mixed leaves on a large serving platter. Scatter over the roasted beetroot and carrots while still slightly warm.
Tear the burrata into generous pieces and place it over the vegetables. Finish with the fresh basil leaves and toasted pine nuts, if using.
Drizzle generously with the dressing just before serving and finish with an extra pinch of sea salt and freshly cracked black pepper.
Serve warm or at room temperature as a light lunch, elegant starter or colourful side dish.
NUTRITIONAL INFO per serving
Calories: 342 (17%) Sugars: 12 g (13%) Fats: 24 g (34%) Saturates: 10 g (50%) Proteins: 13 g (26%) Carbs: 22 g (8%).
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Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad
Written by
In-House Recipe Writer
Roasted Beets & Carrots with Creamy Burrata SaladSweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
INGREDIENTS
ROASTED VEGETABLES
3 medium beetroot, peeled and cut into wedges
4 medium carrots, peeled and cut into batons
2 tbsp / 30 ml extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried thyme (or a few sprigs of fresh thyme)
SALAD
2 balls / 250 g burrata
60 g / 2 oz rocket (arugula) or mixed salad leaves
a handful of fresh basil leaves
1 tbsp toasted pine nuts (optional)
DRESSING
2 tbsp / 30 ml extra virgin olive oil
1 tbsp balsamic glaze (or balsamic vinegar)
1 tsp Dijon mustard
1 tsp honey (optional)
sea salt and black pepper, to taste
METHOD
Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper.
Place the beetroot and carrots on the tray. Drizzle with the olive oil and season with the salt, pepper and thyme. Toss well until evenly coated.
Roast for 35 to 45 minutes, turning halfway through cooking, until the vegetables are tender and lightly caramelised around the edges.
Meanwhile, whisk together the olive oil, balsamic glaze, Dijon mustard, honey (if using), salt and pepper until well combined.
Arrange the rocket or mixed leaves on a large serving platter. Scatter over the roasted beetroot and carrots while still slightly warm.
Tear the burrata into generous pieces and place it over the vegetables. Finish with the fresh basil leaves and toasted pine nuts, if using.
Drizzle generously with the dressing just before serving and finish with an extra pinch of sea salt and freshly cracked black pepper.
Serve warm or at room temperature as a light lunch, elegant starter or colourful side dish.
NUTRITIONAL INFO per serving
Calories: 342 (17%) Sugars: 12 g (13%) Fats: 24 g (34%) Saturates: 10 g (50%) Proteins: 13 g (26%) Carbs: 22 g (8%).
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Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad
Written by
In-House Recipe Writer
Roasted Beets & Carrots with Creamy Burrata SaladSweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
INGREDIENTS
ROASTED VEGETABLES
3 medium beetroot, peeled and cut into wedges
4 medium carrots, peeled and cut into batons
2 tbsp / 30 ml extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried thyme (or a few sprigs of fresh thyme)
SALAD
2 balls / 250 g burrata
60 g / 2 oz rocket (arugula) or mixed salad leaves
a handful of fresh basil leaves
1 tbsp toasted pine nuts (optional)
DRESSING
2 tbsp / 30 ml extra virgin olive oil
1 tbsp balsamic glaze (or balsamic vinegar)
1 tsp Dijon mustard
1 tsp honey (optional)
sea salt and black pepper, to taste
METHOD
Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper.
Place the beetroot and carrots on the tray. Drizzle with the olive oil and season with the salt, pepper and thyme. Toss well until evenly coated.
Roast for 35 to 45 minutes, turning halfway through cooking, until the vegetables are tender and lightly caramelised around the edges.
Meanwhile, whisk together the olive oil, balsamic glaze, Dijon mustard, honey (if using), salt and pepper until well combined.
Arrange the rocket or mixed leaves on a large serving platter. Scatter over the roasted beetroot and carrots while still slightly warm.
Tear the burrata into generous pieces and place it over the vegetables. Finish with the fresh basil leaves and toasted pine nuts, if using.
Drizzle generously with the dressing just before serving and finish with an extra pinch of sea salt and freshly cracked black pepper.
Serve warm or at room temperature as a light lunch, elegant starter or colourful side dish.
NUTRITIONAL INFO per serving
Calories: 342 (17%) Sugars: 12 g (13%) Fats: 24 g (34%) Saturates: 10 g (50%) Proteins: 13 g (26%) Carbs: 22 g (8%).
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Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad
Written by
In-House Recipe Writer
Roasted Beets & Carrots with Creamy Burrata SaladSweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
INGREDIENTS
ROASTED VEGETABLES
3 medium beetroot, peeled and cut into wedges
4 medium carrots, peeled and cut into batons
2 tbsp / 30 ml extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried thyme (or a few sprigs of fresh thyme)
SALAD
2 balls / 250 g burrata
60 g / 2 oz rocket (arugula) or mixed salad leaves
a handful of fresh basil leaves
1 tbsp toasted pine nuts (optional)
DRESSING
2 tbsp / 30 ml extra virgin olive oil
1 tbsp balsamic glaze (or balsamic vinegar)
1 tsp Dijon mustard
1 tsp honey (optional)
sea salt and black pepper, to taste
METHOD
Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper.
Place the beetroot and carrots on the tray. Drizzle with the olive oil and season with the salt, pepper and thyme. Toss well until evenly coated.
Roast for 35 to 45 minutes, turning halfway through cooking, until the vegetables are tender and lightly caramelised around the edges.
Meanwhile, whisk together the olive oil, balsamic glaze, Dijon mustard, honey (if using), salt and pepper until well combined.
Arrange the rocket or mixed leaves on a large serving platter. Scatter over the roasted beetroot and carrots while still slightly warm.
Tear the burrata into generous pieces and place it over the vegetables. Finish with the fresh basil leaves and toasted pine nuts, if using.
Drizzle generously with the dressing just before serving and finish with an extra pinch of sea salt and freshly cracked black pepper.
Serve warm or at room temperature as a light lunch, elegant starter or colourful side dish.
NUTRITIONAL INFO per serving
Calories: 342 (17%) Sugars: 12 g (13%) Fats: 24 g (34%) Saturates: 10 g (50%) Proteins: 13 g (26%) Carbs: 22 g (8%).
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Matcha Coconut Smoothie to start your day
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Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad
Written by
In-House Recipe Writer
Roasted Beets & Carrots with Creamy Burrata SaladSweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
INGREDIENTS
ROASTED VEGETABLES
3 medium beetroot, peeled and cut into wedges
4 medium carrots, peeled and cut into batons
2 tbsp / 30 ml extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried thyme (or a few sprigs of fresh thyme)
SALAD
2 balls / 250 g burrata
60 g / 2 oz rocket (arugula) or mixed salad leaves
a handful of fresh basil leaves
1 tbsp toasted pine nuts (optional)
DRESSING
2 tbsp / 30 ml extra virgin olive oil
1 tbsp balsamic glaze (or balsamic vinegar)
1 tsp Dijon mustard
1 tsp honey (optional)
sea salt and black pepper, to taste
METHOD
Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper.
Place the beetroot and carrots on the tray. Drizzle with the olive oil and season with the salt, pepper and thyme. Toss well until evenly coated.
Roast for 35 to 45 minutes, turning halfway through cooking, until the vegetables are tender and lightly caramelised around the edges.
Meanwhile, whisk together the olive oil, balsamic glaze, Dijon mustard, honey (if using), salt and pepper until well combined.
Arrange the rocket or mixed leaves on a large serving platter. Scatter over the roasted beetroot and carrots while still slightly warm.
Tear the burrata into generous pieces and place it over the vegetables. Finish with the fresh basil leaves and toasted pine nuts, if using.
Drizzle generously with the dressing just before serving and finish with an extra pinch of sea salt and freshly cracked black pepper.
Serve warm or at room temperature as a light lunch, elegant starter or colourful side dish.
NUTRITIONAL INFO per serving
Calories: 342 (17%) Sugars: 12 g (13%) Fats: 24 g (34%) Saturates: 10 g (50%) Proteins: 13 g (26%) Carbs: 22 g (8%).
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What we stand for...
Nutrifresh is a brand that drives change, our mission is to bring back the taste of real, nutrient delivering, wholesome, simple ingredients.
Find Nutrifresh out in the wild at the following stores worldwide.
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad
Written by
In-House Recipe Writer
Roasted Beets & Carrots with Creamy Burrata SaladSweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
INGREDIENTS
ROASTED VEGETABLES
3 medium beetroot, peeled and cut into wedges
4 medium carrots, peeled and cut into batons
2 tbsp / 30 ml extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried thyme (or a few sprigs of fresh thyme)
SALAD
2 balls / 250 g burrata
60 g / 2 oz rocket (arugula) or mixed salad leaves
a handful of fresh basil leaves
1 tbsp toasted pine nuts (optional)
DRESSING
2 tbsp / 30 ml extra virgin olive oil
1 tbsp balsamic glaze (or balsamic vinegar)
1 tsp Dijon mustard
1 tsp honey (optional)
sea salt and black pepper, to taste
METHOD
Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper.
Place the beetroot and carrots on the tray. Drizzle with the olive oil and season with the salt, pepper and thyme. Toss well until evenly coated.
Roast for 35 to 45 minutes, turning halfway through cooking, until the vegetables are tender and lightly caramelised around the edges.
Meanwhile, whisk together the olive oil, balsamic glaze, Dijon mustard, honey (if using), salt and pepper until well combined.
Arrange the rocket or mixed leaves on a large serving platter. Scatter over the roasted beetroot and carrots while still slightly warm.
Tear the burrata into generous pieces and place it over the vegetables. Finish with the fresh basil leaves and toasted pine nuts, if using.
Drizzle generously with the dressing just before serving and finish with an extra pinch of sea salt and freshly cracked black pepper.
Serve warm or at room temperature as a light lunch, elegant starter or colourful side dish.
NUTRITIONAL INFO per serving
Calories: 342 (17%) Sugars: 12 g (13%) Fats: 24 g (34%) Saturates: 10 g (50%) Proteins: 13 g (26%) Carbs: 22 g (8%).
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Start the morning with a creamy smoothie bowl topped with fresh fruit, seeds and crunchy extras. Colourful, energising and packed with flavour in every spoonful.
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Reset your mornings
Creamy coconut and earthy matcha come together in a smooth, refreshing blend. Light, energising and easy to make, it is a simple way to start the day well.
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad
Written by
In-House Recipe Writer
Roasted Beets & Carrots with Creamy Burrata SaladSweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
INGREDIENTS
ROASTED VEGETABLES
3 medium beetroot, peeled and cut into wedges
4 medium carrots, peeled and cut into batons
2 tbsp / 30 ml extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried thyme (or a few sprigs of fresh thyme)
SALAD
2 balls / 250 g burrata
60 g / 2 oz rocket (arugula) or mixed salad leaves
a handful of fresh basil leaves
1 tbsp toasted pine nuts (optional)
DRESSING
2 tbsp / 30 ml extra virgin olive oil
1 tbsp balsamic glaze (or balsamic vinegar)
1 tsp Dijon mustard
1 tsp honey (optional)
sea salt and black pepper, to taste
METHOD
Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper.
Place the beetroot and carrots on the tray. Drizzle with the olive oil and season with the salt, pepper and thyme. Toss well until evenly coated.
Roast for 35 to 45 minutes, turning halfway through cooking, until the vegetables are tender and lightly caramelised around the edges.
Meanwhile, whisk together the olive oil, balsamic glaze, Dijon mustard, honey (if using), salt and pepper until well combined.
Arrange the rocket or mixed leaves on a large serving platter. Scatter over the roasted beetroot and carrots while still slightly warm.
Tear the burrata into generous pieces and place it over the vegetables. Finish with the fresh basil leaves and toasted pine nuts, if using.
Drizzle generously with the dressing just before serving and finish with an extra pinch of sea salt and freshly cracked black pepper.
Serve warm or at room temperature as a light lunch, elegant starter or colourful side dish.
NUTRITIONAL INFO per serving
Calories: 342 (17%) Sugars: 12 g (13%) Fats: 24 g (34%) Saturates: 10 g (50%) Proteins: 13 g (26%) Carbs: 22 g (8%).
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Vegan pesto pasta with kale
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A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
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A delicate blend of warm spice, sweet pears, and velvety cream.
Matcha Coconut Smoothie to start your day
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Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad
Written by
In-House Recipe Writer
Roasted Beets & Carrots with Creamy Burrata SaladSweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
INGREDIENTS
ROASTED VEGETABLES
3 medium beetroot, peeled and cut into wedges
4 medium carrots, peeled and cut into batons
2 tbsp / 30 ml extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried thyme (or a few sprigs of fresh thyme)
SALAD
2 balls / 250 g burrata
60 g / 2 oz rocket (arugula) or mixed salad leaves
a handful of fresh basil leaves
1 tbsp toasted pine nuts (optional)
DRESSING
2 tbsp / 30 ml extra virgin olive oil
1 tbsp balsamic glaze (or balsamic vinegar)
1 tsp Dijon mustard
1 tsp honey (optional)
sea salt and black pepper, to taste
METHOD
Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper.
Place the beetroot and carrots on the tray. Drizzle with the olive oil and season with the salt, pepper and thyme. Toss well until evenly coated.
Roast for 35 to 45 minutes, turning halfway through cooking, until the vegetables are tender and lightly caramelised around the edges.
Meanwhile, whisk together the olive oil, balsamic glaze, Dijon mustard, honey (if using), salt and pepper until well combined.
Arrange the rocket or mixed leaves on a large serving platter. Scatter over the roasted beetroot and carrots while still slightly warm.
Tear the burrata into generous pieces and place it over the vegetables. Finish with the fresh basil leaves and toasted pine nuts, if using.
Drizzle generously with the dressing just before serving and finish with an extra pinch of sea salt and freshly cracked black pepper.
Serve warm or at room temperature as a light lunch, elegant starter or colourful side dish.
NUTRITIONAL INFO per serving
Calories: 342 (17%) Sugars: 12 g (13%) Fats: 24 g (34%) Saturates: 10 g (50%) Proteins: 13 g (26%) Carbs: 22 g (8%).
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Vegan pesto pasta with kale
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A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Matcha Coconut Smoothie to start your day
Reset your mornings
What we stand for...
Nutrifresh is a brand that drives change, our mission is to bring back the taste of real, nutrient delivering, wholesome, simple ingredients.
Find Nutrifresh out in the wild at the following stores worldwide.