Introduction:
This Steak Roasted Beets and Carrots Salad with Burrata is a delightful combination of rich flavors and textures. Juicy steak slices, earthy roasted beets, and carrots are paired with creamy burrata cheese and fresh greens, making this salad both hearty and satisfying. It’s perfect for a nourishing lunch or a light dinner that feels indulgent yet healthy. The balsamic glaze adds a subtle tang, bringing everything together beautifully!
Ingredients:
- 2 medium beets, peeled and cut into wedges
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil (for roasting veggies)
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
- 1 ribeye or sirloin steak (about 10-12 oz)
- 1 tablespoon olive oil (for steak)
- 2 balls fresh burrata cheese
- 2 cups arugula or mixed greens
- Fresh parsley or thyme, for garnish
- Balsamic glaze, for drizzling (optional)
Instructions:
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). In a bowl, toss the peeled and sliced beets and carrots with 2 tablespoons of olive oil, 1 teaspoon of balsamic vinegar, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized. Stir halfway through cooking for even roasting.
Step 2: Cook the Steak
Season the ribeye or sirloin steak with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side, depending on how well done you prefer it. For medium-rare, aim for 135°F (57°C) internal temperature. Once cooked to your liking, remove the steak from the heat and let it rest for 5 minutes. After resting, slice the steak thinly against the grain.
Step 3: Assemble the Salad
On a large serving platter, create a bed of arugula or mixed greens. Arrange the roasted beets and carrots on top of the greens. Tear the burrata cheese into pieces and place it around the salad. Finally, top the salad with the thinly sliced steak.
Step 4: Garnish and Serve
Drizzle the salad with balsamic glaze for a touch of sweetness (if using), and garnish with fresh parsley or thyme for a pop of color and flavor. Serve the salad warm or at room temperature, and enjoy the delicious balance of flavors!
Cooking Note:
- For an extra layer of flavor, add some toasted nuts, such as walnuts or pine nuts, to the salad before serving.
- You can also grill the steak for a smokier flavor if preferred.
Serving Suggestions:
- Serve this steak salad with a side of crusty bread to soak up the juices and creamy burrata.
- Pair with a glass of red wine, like Cabernet Sauvignon or Pinot Noir, for a perfectly balanced meal.
Tips:
- Let the steak rest for at least 5 minutes after cooking to retain its juices, ensuring each bite is tender and flavorful.
- To save time, you can roast the vegetables ahead of time and simply reheat them before assembling the salad.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Servings:
2-3 servings
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 30g per serving
- Sodium: 550 mg per serving
Conclusion:
This Steak Roasted Beets and Carrots Salad with Burrata is a luxurious yet simple dish that combines hearty steak, roasted vegetables, and creamy burrata into one stunning meal. The balance of savory, sweet, and tangy flavors, along with the freshness of the herbs, creates a perfectly satisfying salad. Whether served warm or at room temperature, this salad is ideal for a special lunch or light dinner that feels indulgent yet healthy. Enjoy!
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Steak Roasted Beets and Carrots Salad with Burrata
- Total Time: 45 minutes
Description
This Steak Roasted Beets and Carrots Salad with Burrata is a delightful combination of rich flavors and textures. Juicy steak slices, earthy roasted beets, and carrots are paired with creamy burrata cheese and fresh greens, making this salad both hearty and satisfying. It’s perfect for a nourishing lunch or a light dinner that feels indulgent yet healthy. The balsamic glaze adds a subtle tang, bringing everything together beautifully!
Ingredients
- 2 medium beets, peeled and cut into wedges
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil (for roasting veggies)
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
- 1 ribeye or sirloin steak (about 10–12 oz)
- 1 tablespoon olive oil (for steak)
- 2 balls fresh burrata cheese
- 2 cups arugula or mixed greens
- Fresh parsley or thyme, for garnish
- Balsamic glaze, for drizzling (optional)
Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). In a bowl, toss the peeled and sliced beets and carrots with 2 tablespoons of olive oil, 1 teaspoon of balsamic vinegar, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized. Stir halfway through cooking for even roasting.
Step 2: Cook the Steak
Season the ribeye or sirloin steak with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side, depending on how well done you prefer it. For medium-rare, aim for 135°F (57°C) internal temperature. Once cooked to your liking, remove the steak from the heat and let it rest for 5 minutes. After resting, slice the steak thinly against the grain.
Step 3: Assemble the Salad
On a large serving platter, create a bed of arugula or mixed greens. Arrange the roasted beets and carrots on top of the greens. Tear the burrata cheese into pieces and place it around the salad. Finally, top the salad with the thinly sliced steak.
Step 4: Garnish and Serve
Drizzle the salad with balsamic glaze for a touch of sweetness (if using), and garnish with fresh parsley or thyme for a pop of color and flavor. Serve the salad warm or at room temperature, and enjoy the delicious balance of flavors!
Notes
Cooking Note:
- For an extra layer of flavor, add some toasted nuts, such as walnuts or pine nuts, to the salad before serving.
- You can also grill the steak for a smokier flavor if preferred.
Serving Suggestions:
- Serve this steak salad with a side of crusty bread to soak up the juices and creamy burrata.
- Pair with a glass of red wine, like Cabernet Sauvignon or Pinot Noir, for a perfectly balanced meal.
Tips:
- Let the steak rest for at least 5 minutes after cooking to retain its juices, ensuring each bite is tender and flavorful.
- To save time, you can roast the vegetables ahead of time and simply reheat them before assembling the salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 2-3 servings
- Calories: 450 kcal
- Sodium: 550 mg per serving
- Protein: 30g per serving