With a little sea salt, good-quality olive oil and vinegar, this dish can be served as an appetizer with just about anything. Here, the sweet baby carrots and beets, along with the chilies and vinegar, blend beautifully with the milky cheese to create a bright and vibrant salad. If there was ever a salad to share among close friends, this is it.
- 1 lb baby carrots, scrubbed
- 1 lb baby beets, peeled
- 1 cup pearl onions
- 5 Tbsp extra virgin olive oil (divided)
- 3 Tbsp balsamic vinegar
- Pinch of red pepper flakes
- Salt and coarsely ground black pepper, to taste
- 6–8 oz burrata or fresh mozzarella cheese, whole and drained
- 1/2 cup curly endive lettuce or frisée lettuce, coarsely chopped
- 1 Tbsp thyme leaves, torn
- 1 small baguette, torn into pieces
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
To make the salad, in a large bowl, combine carrots, beets, and onions. Add 3 Tbsp olive oil, vinegar, and red pepper flakes and toss to mix. Season with salt and pepper.
Transfer to the prepared baking sheet and roast for 30–40 minutes, until tender and vegetables can be easily pierced with a knife. Set aside to cool for 5 minutes.
To serve, place burrata (or fresh mozzarella) on a cutting board, arrange roasted vegetables around the cheese and sprinkle endive (or frisée) lettuce and thyme overtop. Lightly drizzle with remaining 2 Tbsp olive oil.
Enjoy with torn baguette.
Variation: Whole Roasted Cherry Tomato and Bocconcini Salad
Replace the roasted vegetables with roasted cherry tomatoes and replace the burrata with cherry bocconcini (or feta) cheese.