Name: BEET AND CARROT QUINOA SALAD WITH AVOCADO AND BURRATA
Prep time: PT-482537H16M8S
Cook time: 40 min
Total time: 1 h
Ingredients: 1 cup quinoa, cooked; 2 red beets, peeled and roasted; 2 golden beets, peeled and roasted; 4 carrots, halved and roasted; 1 avocado, sliced; 1 ball of burrata cheese; Olive oil, for drizzling; Salt, to taste; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 garlic clove, minced; Salt and pepper, to taste

Beet and Carrot Quinoa Salad with Avocado and Burrata is a delightful and visually stunning dish that combines earthy roasted beets, sweet carrots, creamy avocado, and indulgent burrata cheese. This salad is not only nutritious but also packed with flavor, making it the perfect dish to serve as a light lunch, appetizer, or even a dinner side. The quinoa adds a wholesome base, while the roasted vegetables give warmth and complexity to the salad. The lemony Dijon dressing ties everything together, elevating each bite with a refreshing zing. Whether you’re looking for a plant-based meal with a touch of luxury or a colorful addition to your meal rotation, this salad will not disappoint.

Ingredients:

For the Salad:

1 cup quinoa, cooked
2 red beets, peeled and roasted
2 golden beets, peeled and roasted
4 carrots, halved and roasted
1 avocado, sliced
1 ball of burrata cheese
Olive oil, for drizzling
Salt, to taste

For the Dressing:

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste

Preparation:

Step 1: Prepare the Quinoa

Begin by cooking the quinoa. Rinse it thoroughly under cold water to remove any bitterness. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring it to a boil over medium heat, then reduce the heat, cover, and let it simmer for about 15 minutes, or until the water is absorbed. Once cooked, fluff the quinoa with a fork and set it aside to cool.

Step 2: Roast the Beets and Carrots

Preheat your oven to 400°F (200°C). Peel the red and golden beets and halve the carrots lengthwise. Toss the beets and carrots in olive oil, sprinkle with salt, and place them on a baking sheet in a single layer. Roast the vegetables for about 30-40 minutes, turning them halfway through, until they are tender and slightly caramelized. The beets will become sweet and soft, while the carrots will have a delicious natural sweetness.

Step 3: Make the Dressing

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and 1 minced garlic clove. Season the dressing with salt and pepper to taste. This lemony Dijon dressing will provide a tangy balance to the richness of the burrata and avocado.

Step 4: Assemble the Salad

Once the vegetables are roasted and slightly cooled, it’s time to assemble the salad. Spread the cooked quinoa on the bottom of a large serving platter. Arrange the roasted red and golden beets, as well as the halved carrots, over the quinoa. Drizzle a bit of olive oil and season with salt to enhance the flavors.

Step 5: Add the Avocado and Burrata

Slice the avocado and place it delicately over the salad. Break the ball of burrata into smaller pieces and arrange them throughout the dish. The burrata will add a luxurious creaminess to each bite, pairing perfectly with the tender avocado and roasted vegetables.

Step 6: Dress the Salad

Drizzle the prepared lemon-Dijon dressing over the entire salad. Make sure to coat the quinoa and roasted vegetables generously to ensure that every bite is flavorful. Give the salad a gentle toss, being careful not to break apart the burrata too much.

COOKING Note:

When roasting the beets and carrots, make sure to cut the vegetables into uniform sizes to ensure even cooking. Golden and red beets can stain your hands, so you may want to wear gloves when peeling and cutting them. Also, roasting the vegetables separately is a good idea as the red beets may bleed color onto the golden ones and the carrots, which could affect the presentation.

Serving Suggestions:

This vibrant Beet and Carrot Quinoa Salad is versatile and can be served in a variety of ways. For a light lunch or dinner, serve it as a stand-alone dish with a side of crusty bread to soak up the extra dressing and creamy burrata. If you’re hosting a dinner party, it makes a perfect appetizer or salad course, offering a refreshing and visually appealing start to the meal. To turn it into a more substantial dish, you can serve it alongside grilled chicken, fish, or a plant-based protein like chickpeas or tofu.

Tips:

Make it Ahead: You can roast the beets and carrots and cook the quinoa a day ahead. Keep them stored separately in airtight containers in the refrigerator and assemble the salad just before serving.
Dressing Variations: If you want to change up the flavor, consider adding a teaspoon of honey or maple syrup to the dressing for a touch of sweetness, or swap lemon juice for balsamic vinegar for a richer, deeper flavor.
Burrata Substitutes: If burrata isn’t available, fresh mozzarella or even ricotta can be used as alternatives. Each will add its unique creamy texture to the salad.
Storage: Leftovers can be stored in the fridge for up to two days, but note that the avocado and burrata are best served fresh. If storing, you may want to add the avocado and burrata right before serving to maintain their texture.
Customize It: Add crunch to your salad by tossing in some toasted nuts like walnuts, almonds, or pecans. You can also sprinkle in seeds like pumpkin seeds or sunflower seeds for added texture.
Vegan Option: To make this salad vegan, simply omit the burrata and use a dairy-free cheese alternative. For the dressing, you can replace Dijon mustard with whole-grain mustard for a more natural option.

Prep Time:

20 minutes

Cooking Time:

40 minutes

Total Time:

1 hour

Nutritional Information:

Per serving (serves 4):

Calories: 480 kcal
Protein: 14 g
Sodium: 320 mg

Conclusion:

This Beet and Carrot Quinoa Salad with Avocado and Burrata brings together a perfect medley of flavors, textures, and colors. The earthy sweetness of roasted beets and carrots pairs beautifully with the rich, creamy burrata and buttery avocado. Quinoa provides a protein-packed base that adds heartiness to the dish, while the tangy lemon-Dijon dressing ties everything together with a bright, zesty finish. Whether you’re making this salad as a light entrée or a side dish, it is guaranteed to impress with its vibrant presentation and delightful combination of tastes. It’s a satisfying, nutritious meal that is as beautiful to look at as it is delicious to eat.