Introduction:
This Shrimp Roasted Beets and Carrots Salad with Burrata is a delicious combination of earthy roasted vegetables, succulent shrimp, and creamy burrata, all brought together with a flavorful balsamic honey dressing. The contrast between the sweet roasted beets and carrots, the savory shrimp, and the freshness of arugula or mixed greens makes this salad a satisfying and elegant meal. Perfect for lunch, dinner, or even a special occasion, this salad is not only healthy but packed with vibrant flavors.
Ingredients:
For the Salad:
- 3 red beets, peeled and cut into wedges
- 3 carrots, halved lengthwise
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 lb large shrimp, peeled and deveined
- 2 balls burrata cheese
- 2 cups arugula or mixed greens
- Fresh parsley or basil, for garnish
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar or white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Preparation:
Step 1: Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the beets and carrots with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet and roast for 30-35 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting.
Step 2: Cook the Shrimp
While the vegetables are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then cook them for about 2-3 minutes per side, or until they turn pink and are fully cooked through. Remove from heat and set aside.
Step 3: Make the Dressing
In a small bowl, whisk together the 3 tablespoons of olive oil, balsamic vinegar (or white wine vinegar), honey, minced garlic, Dijon mustard, and a pinch of salt and pepper. Whisk until the dressing is smooth and well combined. Adjust the seasoning to taste.
Step 4: Assemble the Salad
On a large serving platter, arrange a base of arugula or mixed greens. Add the roasted beets and carrots on top, spreading them evenly across the greens. Place the cooked shrimp on top of the vegetables. Tear the burrata cheese into pieces and scatter them over the salad.
Step 5: Dress and Serve
Drizzle the salad generously with the prepared dressing. Garnish with freshly chopped parsley or basil for a burst of color and flavor. Serve immediately and enjoy the fresh, savory, and creamy goodness of this delightful salad.
Cooking Note:
- To add a little more flavor, sprinkle a pinch of smoked paprika or red pepper flakes over the shrimp before cooking.
- Feel free to substitute the shrimp with grilled chicken or tofu for a different protein option.
- If burrata isn’t available, you can use fresh mozzarella or goat cheese as a substitute.
Serving Suggestions:
- Serve this salad with a side of crusty bread or a glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a light yet satisfying meal.
- This salad works beautifully as a standalone meal, but it can also be paired with a light soup or as a starter for a larger dinner.
Tips:
- For a quicker meal, roast the vegetables ahead of time and store them in the refrigerator. When ready to serve, reheat the vegetables and assemble the salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days. The burrata is best enjoyed fresh but can be added just before serving if stored separately.
Prep Time:
15 minutes
Cook Time:
30-35 minutes
Total Time:
45-50 minutes
Servings:
4
Nutritional Information:
- Calories: Approximately 350 per serving
- Protein: 22 grams per serving
- Sodium: 500 mg per serving
Conclusion:
This Shrimp Roasted Beets and Carrots Salad with Burrata is a beautiful, flavorful dish that brings together the best of roasted vegetables, fresh shrimp, and creamy burrata. The sweet and savory flavors of the roasted beets and carrots, combined with the tangy honey-balsamic dressing, make every bite of this salad irresistible. Whether you’re looking for a nutritious lunch or a showstopping dinner, this salad is sure to impress with its vibrant colors and rich flavors!
Print
Shrimp Roasted Beets and Carrots Salad with Burrata
- Total Time: 45-50 minutes
Description
This Shrimp Roasted Beets and Carrots Salad with Burrata is a delicious combination of earthy roasted vegetables, succulent shrimp, and creamy burrata, all brought together with a flavorful balsamic honey dressing. The contrast between the sweet roasted beets and carrots, the savory shrimp, and the freshness of arugula or mixed greens makes this salad a satisfying and elegant meal. Perfect for lunch, dinner, or even a special occasion, this salad is not only healthy but packed with vibrant flavors.
Ingredients
For the Salad:
- 3 red beets, peeled and cut into wedges
- 3 carrots, halved lengthwise
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 lb large shrimp, peeled and deveined
- 2 balls burrata cheese
- 2 cups arugula or mixed greens
- Fresh parsley or basil, for garnish
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar or white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
Step 1: Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the beets and carrots with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet and roast for 30-35 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting.
Step 2: Cook the Shrimp
While the vegetables are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then cook them for about 2-3 minutes per side, or until they turn pink and are fully cooked through. Remove from heat and set aside.
Step 3: Make the Dressing
In a small bowl, whisk together the 3 tablespoons of olive oil, balsamic vinegar (or white wine vinegar), honey, minced garlic, Dijon mustard, and a pinch of salt and pepper. Whisk until the dressing is smooth and well combined. Adjust the seasoning to taste.
Step 4: Assemble the Salad
On a large serving platter, arrange a base of arugula or mixed greens. Add the roasted beets and carrots on top, spreading them evenly across the greens. Place the cooked shrimp on top of the vegetables. Tear the burrata cheese into pieces and scatter them over the salad.
Step 5: Dress and Serve
Drizzle the salad generously with the prepared dressing. Garnish with freshly chopped parsley or basil for a burst of color and flavor. Serve immediately and enjoy the fresh, savory, and creamy goodness of this delightful salad.
Notes
Cooking Note:
- To add a little more flavor, sprinkle a pinch of smoked paprika or red pepper flakes over the shrimp before cooking.
- Feel free to substitute the shrimp with grilled chicken or tofu for a different protein option.
- If burrata isn’t available, you can use fresh mozzarella or goat cheese as a substitute.
Serving Suggestions:
- Serve this salad with a side of crusty bread or a glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a light yet satisfying meal.
- This salad works beautifully as a standalone meal, but it can also be paired with a light soup or as a starter for a larger dinner.
Tips:
- For a quicker meal, roast the vegetables ahead of time and store them in the refrigerator. When ready to serve, reheat the vegetables and assemble the salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days. The burrata is best enjoyed fresh but can be added just before serving if stored separately.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Serving Size: 4
- Calories: 350 per serving
- Sodium: 500 mg per serving
- Protein: 22 grams per serving