Roasted Beets and Carrots Salad with Burrata: A Colorful and Creamy Delight

Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the beet wedges and carrot slices with 2 tablespoons of olive oil, salt, pepper, and fresh thyme leaves until evenly coated.
Spread the vegetables out in a single layer on a baking sheet and roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and lightly caramelized. Stir halfway through the roasting time to ensure even cooking.
Once done, remove the vegetables from the oven and let them cool slightly.
Step 2: Make the Dressing

In a small bowl, whisk together the honey, balsamic vinegar, Dijon mustard, and 2 tablespoons of extra virgin olive oil. Season with salt and pepper to taste. Set aside.
Step 3: Assemble the Salad

Arrange the roasted beets and carrots on a large platter or in a serving bowl.
Tear the burrata cheese into large pieces and place it on top of the roasted vegetables.
Drizzle the dressing over the salad, ensuring the vegetables and burrata are evenly coated.
Step 4: Garnish and Serve

Sprinkle the chopped fresh parsley and toasted pine nuts (if using) over the salad for a burst of freshness and crunch.
Serve immediately as a light lunch, side dish, or appetizer.
Serving and Storage Tips