Roasted Radish & Carrot Salad with Burrata

Introduction:

If you’re looking for a unique, fresh, and flavor-packed salad, this Roasted Radish & Carrot Salad with Burrata is an excellent choice. It combines roasted radishes and carrots with the creamy richness of burrata cheese, all laid over a peppery bed of arugula. To tie the flavors together, the salad is drizzled with a zesty lemon vinaigrette that brightens up the roasted vegetables and adds a lovely contrast to the creaminess of the burrata.

This salad is not only visually stunning but also incredibly satisfying. The roasting process transforms the radishes and carrots into tender, caramelized delights, while the fresh arugula and creamy burrata provide a perfect balance of textures. The lemon vinaigrette adds the perfect acidic note to keep everything light and refreshing. Whether you’re serving this as a starter or a light main dish, it’s sure to impress with its vibrant flavors and simplicity.

Ingredients:

For the Roasted Radishes and Carrots:

• 1 bunch radishes, trimmed and halved
• 4 medium carrots, peeled and cut into thin sticks
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)

For the Lemon Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste

For the Salad:

• 4 cups fresh arugula
• 1 ball burrata cheese (about 8 oz)
• 1/4 cup fresh herbs (parsley, mint, or basil, optional)
• Zest of 1 lemon (optional)
• Toasted nuts or seeds (optional, for garnish)

Preparation:

Step 1: Roast the Radishes and Carrots

1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the vegetables: In a large bowl, toss the halved radishes and carrot sticks with olive oil, salt, pepper, and smoked paprika (if using). Make sure all the vegetables are well coated.
3. Roast the vegetables: Spread the radishes and carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until the radishes are tender and slightly caramelized, and the carrots are golden brown and soft.

Step 2: Make the Lemon Vinaigrette

1. Whisk the ingredients: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste.
2. Adjust the flavor: Taste the vinaigrette and adjust the seasoning or sweetness with more honey if you prefer a slightly sweeter dressing.

Step 3: Assemble the Salad

1. Prepare the arugula: In a large serving bowl or on individual plates, arrange the fresh arugula as the base of the salad.
2. Add the roasted vegetables: Once the radishes and carrots are done roasting, let them cool for a few minutes before arranging them on top of the arugula.
3. Top with burrata: Tear the burrata cheese into smaller pieces and scatter them over the salad. The creamy burrata should be spread across the salad so each bite gets a taste.
4. Drizzle with vinaigrette: Drizzle the lemon vinaigrette generously over the entire salad.
5. Garnish: If using, sprinkle the salad with fresh herbs, lemon zest, and toasted nuts or seeds for added crunch and flavor.

Cooking Note:

• Burrata substitute: If you can’t find burrata, fresh mozzarella or ricotta can be used as a substitute. Burrata, however, offers a creamy, rich center that pairs exceptionally well with roasted vegetables.
• Roasting tip: To ensure even roasting, make sure the vegetables are spread out in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast.
• Make it vegan: Omit the burrata and use a vegan cheese alternative, or increase the amount of toasted nuts or seeds for extra protein and texture.

Serving Suggestions:

This Roasted Radish & Carrot Salad with Burrata is a perfect light meal on its own, but it can also be served as:

• A starter: Serve this as a beautiful appetizer before a larger meal or a multi-course dinner.
• A side dish: Pair this salad with grilled chicken, fish, or steak for a well-rounded meal.
• Lunch option: Serve with a slice of crusty bread to make it a more filling lunch. The bread is also perfect for soaking up any leftover vinaigrette and creamy burrata.

Tips:

1. Roast the veggies ahead of time: The roasted radishes and carrots can be made ahead of time and stored in the fridge. Simply bring them to room temperature before assembling the salad.
2. Use seasonal produce: You can switch out the carrots and radishes with other seasonal vegetables such as roasted beets, fennel, or even sweet potatoes for a different flavor profile.
3. Add extra crunch: For a bit of texture, sprinkle over some toasted nuts like almonds, walnuts, or sunflower seeds just before serving.
4. Make it heartier: For a more substantial meal, add a grain like farro, quinoa, or barley to the salad base.

Prep Time:

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Nutritional Information (Per Serving):

• Calories: 310
• Protein: 10g
• Carbohydrates: 18g
• Fat: 24g
• Sodium: 380mg
• Fiber: 5g

Conclusion:

This Roasted Radish & Carrot Salad with Burrata is a deliciously unique way to enjoy roasted vegetables in a light yet satisfying dish. The combination of tender, caramelized radishes and carrots with creamy burrata, all brightened by the fresh lemon vinaigrette, is a flavor experience that will leave your taste buds wanting more. It’s perfect for everything from a casual lunch to a dinner party starter, and the balance of textures and flavors will keep everyone coming back for seconds.

Easy to make and customizable to suit your preferences, this salad is sure to become a favorite on your recipe rotation!

Roasted Radish & Carrot Salad with Burrata

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• Author: Imili Johnson
• Total Time: 40 minutes

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Ingredients

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For the Roasted Radishes and Carrots:

• 1 bunch radishes, trimmed and halved
• 4 medium carrots, peeled and cut into thin sticks
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)

For the Lemon Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste

For the Salad:

• 4 cups fresh arugula
• 1 ball burrata cheese (about 8 oz)
• 1/4 cup fresh herbs (parsley, mint, or basil, optional)
• Zest of 1 lemon (optional)
• Toasted nuts or seeds (optional, for garnish)

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Instructions

Step 1: Roast the Radishes and Carrots

1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the vegetables: In a large bowl, toss the halved radishes and carrot sticks with olive oil, salt, pepper, and smoked paprika (if using). Make sure all the vegetables are well coated.
3. Roast the vegetables: Spread the radishes and carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until the radishes are tender and slightly caramelized, and the carrots are golden brown and soft.

Step 2: Make the Lemon Vinaigrette

1. Whisk the ingredients: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste.
2. Adjust the flavor: Taste the vinaigrette and adjust the seasoning or sweetness with more honey if you prefer a slightly sweeter dressing.

Step 3: Assemble the Salad

1. Prepare the arugula: In a large serving bowl or on individual plates, arrange the fresh arugula as the base of the salad.
2. Add the roasted vegetables: Once the radishes and carrots are done roasting, let them cool for a few minutes before arranging them on top of the arugula.
3. Top with burrata: Tear the burrata cheese into smaller pieces and scatter them over the salad. The creamy burrata should be spread across the salad so each bite gets a taste.
4. Drizzle with vinaigrette: Drizzle the lemon vinaigrette generously over the entire salad.
5. Garnish: If using, sprinkle the salad with fresh herbs, lemon zest, and toasted nuts or seeds for added crunch and flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 310
• Sodium: 380mg
• Protein: 10g