Introduction:

Rainbow Beet and Carrot Slaw with Creamy Burrata is a beautiful, vibrant dish that combines the earthiness of beets, the sweet crunch of carrots, and the luxurious creaminess of fresh burrata cheese. This dish is as visually appealing as it is delicious, making it perfect for a light lunch, appetizer, or side dish at a dinner party. The natural sweetness of the root vegetables is balanced with a tangy dressing, while the burrata adds richness and indulgence. This colorful slaw is packed with nutrients, antioxidants, and freshness, providing a perfect balance of flavors and textures.

Ingredients:

For the Slaw:

• 2 medium beets (one red and one golden), peeled and julienned
• 3 medium carrots, peeled and julienned
• 1 small purple cabbage, thinly sliced (optional for extra color)
• 1 Granny Smith apple, julienned (optional for added sweetness)
• 1 handful of fresh parsley, chopped
• 1 handful of fresh mint leaves, chopped
• 1 tablespoon toasted sunflower seeds (optional, for crunch)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

For the Burrata:

• 2 balls of fresh burrata cheese (about 8 oz total)
• Freshly ground black pepper
• Olive oil for drizzling

Preparation:

Step 1: Prepare the Vegetables

• Begin by peeling and julienning the beets and carrots. You can use a mandoline for evenly sliced matchsticks or a sharp knife to cut them thinly.
• If you’re including purple cabbage and apple for extra color and sweetness, slice them into thin strips and set aside.
• In a large mixing bowl, combine the julienned beets, carrots, cabbage (if using), and apple. Add the chopped parsley and mint, then toss everything gently to combine. These herbs will brighten up the dish and add a fresh, herbal note to the slaw.

Step 2: Make the Dressing

• In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, honey or maple syrup, and Dijon mustard. Season with salt and pepper to taste.
• The dressing should have a balance of tangy, sweet, and slightly sharp flavors to complement the natural sweetness of the vegetables. If you prefer a bit more sweetness, adjust with additional honey or maple syrup.

Step 3: Toss the Slaw

• Pour the dressing over the slaw mixture and toss well to ensure the vegetables are evenly coated. Let the slaw sit for about 10-15 minutes to allow the flavors to meld together and slightly soften the vegetables.
• This resting time helps the beets and carrots absorb the tangy dressing while still maintaining their crisp texture.

Step 4: Prepare the Burrata

• Gently tear or cut the burrata into smaller pieces or leave it whole, depending on how you want to serve it. The burrata’s creamy interior will pair beautifully with the crunch of the slaw.
• Arrange the burrata either on top of the slaw or around the edges of the plate for presentation.

Step 5: Assemble and Serve

• Once the slaw has marinated, transfer it to a serving platter or individual plates.
• Add the burrata pieces on top of the slaw or place them alongside the slaw.
• Drizzle a little extra olive oil over the burrata, and season with a pinch of salt and freshly ground black pepper. For a final touch, sprinkle toasted sunflower seeds over the slaw for extra crunch, if desired.

COOKING Note:

• Handling Beets: Red beets can stain your hands and cutting board. Wear gloves while peeling and cutting them, and use a non-porous cutting surface.
• Burrata Serving Tip: Burrata is best served at room temperature, so take it out of the fridge about 30 minutes before assembling the dish for the best texture and flavor.
• Dressing Variations: You can adjust the dressing to your preference—add a bit of orange zest for a citrus twist or balsamic vinegar for deeper flavor.

Serving Suggestions:

This Rainbow Beet and Carrot Slaw with Creamy Burrata is versatile and can be served as a light meal on its own, or as a stunning side dish to complement grilled meats or seafood. It pairs wonderfully with crusty bread or toasted pita to scoop up the creamy burrata and crunchy slaw. For added richness, drizzle with a balsamic glaze or scatter some crumbled nuts like pistachios or walnuts.

Serve this dish alongside a chilled glass of white wine, such as a Sauvignon Blanc or a light Chardonnay, to complement the fresh, tangy flavors.

Tips:

1. Make it Vegan: Omit the burrata and substitute with vegan cheese like cashew mozzarella or a dollop of creamy hummus for a vegan version of this dish.
2. Add Protein: To make this a heartier meal, top with grilled chicken, shrimp, or roasted chickpeas for added protein.
3. Storage: The slaw can be made ahead and stored in an airtight container in the refrigerator for up to 2 days. Keep the burrata separate and add just before serving.
4. Serving for a Crowd: This dish can easily be scaled up for a large gathering. Just increase the quantity of vegetables and burrata accordingly.

Prep Time:

• 20 minutes

Cooking Time:

• No cooking required

Total Time:

• 20 minutes

Nutritional Information (per serving):

• Calories: 380
• Protein: 12g
• Sodium: 280mg
• Fiber: 7g
• Carbohydrates: 32g
• Fat: 24g

Conclusion:

Rainbow Beet and Carrot Slaw with Creamy Burrata is a delightful and nutritious dish that strikes the perfect balance between sweet, tangy, creamy, and crunchy. The bright colors from the beets, carrots, and optional cabbage make it as visually stunning as it is delicious, while the burrata adds a touch of indulgence. Whether you’re making this for a special occasion or just as a healthy, refreshing meal, it’s guaranteed to impress and satisfy. The combination of fresh vegetables, herbs, and creamy burrata will leave everyone asking for seconds.

Rainbow Beet and Carrot Slaw with Creamy Burrata Recipe

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• Author: Imili Johnson
• Total Time: 20 minutes

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Ingredients

Scale 1x2x3x

For the Slaw:

• 2 medium beets (one red and one golden), peeled and julienned
• 3 medium carrots, peeled and julienned
• 1 small purple cabbage, thinly sliced (optional for extra color)
• 1 Granny Smith apple, julienned (optional for added sweetness)
• 1 handful of fresh parsley, chopped
• 1 handful of fresh mint leaves, chopped
• 1 tablespoon toasted sunflower seeds (optional, for crunch)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

For the Burrata:

• 2 balls of fresh burrata cheese (about 8 oz total)
• Freshly ground black pepper
• Olive oil for drizzling

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Instructions

Step 1: Prepare the Vegetables

• Begin by peeling and julienning the beets and carrots. You can use a mandoline for evenly sliced matchsticks or a sharp knife to cut them thinly.
• If you’re including purple cabbage and apple for extra color and sweetness, slice them into thin strips and set aside.
• In a large mixing bowl, combine the julienned beets, carrots, cabbage (if using), and apple. Add the chopped parsley and mint, then toss everything gently to combine. These herbs will brighten up the dish and add a fresh, herbal note to the slaw.

Step 2: Make the Dressing

• In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, honey or maple syrup, and Dijon mustard. Season with salt and pepper to taste.
• The dressing should have a balance of tangy, sweet, and slightly sharp flavors to complement the natural sweetness of the vegetables. If you prefer a bit more sweetness, adjust with additional honey or maple syrup.

Step 3: Toss the Slaw

• Pour the dressing over the slaw mixture and toss well to ensure the vegetables are evenly coated. Let the slaw sit for about 10-15 minutes to allow the flavors to meld together and slightly soften the vegetables.
• This resting time helps the beets and carrots absorb the tangy dressing while still maintaining their crisp texture.

Step 4: Prepare the Burrata

• Gently tear or cut the burrata into smaller pieces or leave it whole, depending on how you want to serve it. The burrata’s creamy interior will pair beautifully with the crunch of the slaw.
• Arrange the burrata either on top of the slaw or around the edges of the plate for presentation.

Step 5: Assemble and Serve

• Once the slaw has marinated, transfer it to a serving platter or individual plates.
• Add the burrata pieces on top of the slaw or place them alongside the slaw.
• Drizzle a little extra olive oil over the burrata, and season with a pinch of salt and freshly ground black pepper. For a final touch, sprinkle toasted sunflower seeds over the slaw for extra crunch, if desired.

• Prep Time: 20 minutes
• Cook Time: No cooking required

Nutrition

• Calories: 380
• Sodium: 280mg
• Fat: 24g
• Carbohydrates: 32g
• Protein: 12g