With all the cold, dry air and a serious case of static cling I really needed a happy dish. Something beautiful to look as well as eat. I wanted something green and colorful in my current world of brown and dreary.
I grabbed those beets and burrata like I was a beet burglar. I also grabbed some carrots and fresh rosemary. I was going to make a happy plate dog-gone-it!
When I arrived home to my immense joy a brand new space heater was waiting for me. My husband in a grand romantic gesture had ordered it online and had it delivered as a surprise. I could have cried with joy!! A special thanks to the reader who recommended the Mica panel heater!!! You are my hero, and my toasty toes thank you!
With new space heater on full throttle and beautiful beets in hand, I went on a little cooking getaway. I took my time slicing my vegetables, cleaning the greens and seasoning the vinaigrette. I wanted to make sure everything was just right and to take as much time in my happy space.
I got just what I wanted a bright and beautiful vegetable dish. I made sure to roast the beets until they were sweet with crunchy edges. I quickly sautéed the greens until they were bright green and just starting to wilt. It was important to me that they still have a bit of bite and a lot of bright colors. The burrata was a perfect complement to the sweet jeweled beets. It just goes to show that even in the dreary winter there is still color to be found.
Peace out from a toasty 71 degrees. 😀
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- olive oil
- salt to taste
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- salt to taste
- Heat oven to 400 degrees.
- Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces. Set aside. Keep the red beets separate from the rest of the vegetables if you don't want the colors to bleed. Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan. Again keeping red beets separate from the rest of the vegetables if if you don't want the colors to bleed. Roast in the oven for 30 minutes our until tender and browned.
- Combine dressing ingredients and whisk until well combined.
- Right before the vegetable are read from the oven heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens, about 2 minutes or until lightly wilted. Transfer to platter. Top with roasted vegetable, burrata and drizzle with dressing. Garnish with fresh rosemary.