Why You’ll Love This Recipe
This recipe is the perfect combination of flavor, texture, and visual appeal. Roasting enhances the natural sweetness of the beets and carrots, while the creamy burrata adds indulgence and balance. It’s easy to prepare ahead of time and can be served warm or at room temperature. Whether you’re entertaining guests or looking for a unique way to enjoy seasonal produce, this salad delivers freshness and flair in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Red and golden beets, peeled and cut into wedges
- Carrots, peeled and cut into sticks or coins
- Olive oil
- Salt
- Black pepper
- Fresh thyme or rosemary (optional)
- Burrata cheese
- Fresh arugula or baby greens
- Balsamic glaze or reduction (optional)
- Chopped pistachios or walnuts (optional)
- Fresh basil or mint, for garnish
Directions
- Preheat the oven to 400°F (200°C).
- Toss beets and carrots with olive oil, salt, pepper, and optional herbs.
- Spread on a lined baking sheet in a single layer.
- Roast for 30–35 minutes, turning once, until tender and slightly caramelized.
- Let the vegetables cool slightly to room temperature.
- On a serving platter or individual plates, layer arugula or greens as a base.
- Arrange the roasted vegetables on top.
- Tear the burrata and nestle chunks over the salad.
- Drizzle with olive oil and balsamic glaze if using.
- Sprinkle with nuts and fresh herbs for extra texture and flavor.
- Serve immediately.
Servings and timing
Serves: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
- Citrus Zing: Add orange segments or a splash of lemon juice for brightness.
- Grain Bowl Style: Serve over quinoa, farro, or couscous for a more filling dish.
- Vegan Version: Skip the burrata or replace it with a plant-based soft cheese.
- Add Protein: Top with grilled chicken, chickpeas, or lentils for a hearty meal.
- Spice It Up: Add a pinch of chili flakes or a spiced honey drizzle.
Storage/Reheating
Store leftover roasted vegetables separately in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warm, or enjoy them cold. Burrata is best served fresh; if storing, keep it in its liquid and use within 2 days. Assemble the salad fresh before serving for best texture and flavor.
FAQs
Can I roast the beets and carrots together?
Yes, just make sure they’re cut to similar sizes so they cook evenly.
Do I have to peel the beets?
Peeling is recommended for a smoother texture and presentation, but it’s optional if you scrub them well.
Can I use pre-cooked beets?
Yes, just skip the roasting step for beets and warm them slightly before assembling the salad.
What is burrata, exactly?
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center that pairs wonderfully with roasted vegetables.
Can I use mozzarella instead of burrata?
Yes, fresh mozzarella can be used as a substitute, though it won’t have the same creamy center.
Is this salad served warm or cold?
It can be served warm or at room temperature. Avoid serving it directly from the fridge for best flavor and texture.
How can I make this salad ahead of time?
Roast the vegetables and prepare the greens ahead. Assemble the salad just before serving to keep the greens crisp and the burrata fresh.
What herbs pair well with this salad?
Fresh basil, mint, thyme, or parsley all complement the sweet and savory elements beautifully.
What wine pairs with this dish?
A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir pairs well with the creamy and earthy notes.
Can I grill the vegetables instead of roasting them?
Yes, grilling the vegetables adds a smoky depth that works wonderfully with the creamy burrata.
Conclusion
Vibrant Roasted Beets & Carrots with Creamy Burrata Salad is a celebration of color, flavor, and freshness. With its balance of textures and complementary tastes, this dish is perfect for any occasion—from casual lunches to elegant dinners. It’s a simple yet sophisticated way to enjoy seasonal vegetables and the creamy indulgence of burrata.
PrintVibrant Roasted Beets & Carrots with Creamy Burrata Salad
Vibrant Roasted Beets & Carrots with Creamy Burrata Salad is a stunning and flavorful dish that combines sweet roasted vegetables with rich burrata cheese, fresh herbs, and greens for a balanced, elegant salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 red beets, peeled and cut into wedges
- 2 golden beets, peeled and cut into wedges
- 3 large carrots, peeled and cut into sticks or coins
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh thyme or rosemary (optional)
- 1 ball burrata cheese (about 4 oz)
- 2 cups fresh arugula or baby greens
- 1 tbsp balsamic glaze or reduction (optional)
- 2 tbsp chopped pistachios or walnuts (optional)
- Fresh basil or mint, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss beets and carrots with olive oil, salt, pepper, and optional herbs.
- Spread on a lined baking sheet in a single layer.
- Roast for 30–35 minutes, turning once, until tender and slightly caramelized.
- Let the vegetables cool slightly to room temperature.
- On a serving platter or individual plates, layer arugula or greens as a base.
- Arrange the roasted vegetables on top.
- Tear the burrata and nestle chunks over the salad.
- Drizzle with olive oil and balsamic glaze if using.
- Sprinkle with nuts and fresh herbs for extra texture and flavor.
- Serve immediately.
Notes
- Cut vegetables to similar sizes for even roasting.
- Use pre-cooked beets to save time, warming them before assembling.
- Assemble just before serving to keep greens fresh and burrata creamy.
- Substitute fresh mozzarella if burrata is unavailable.
- This salad can be served warm or at room temperature for best texture.
Nutrition
- Serving Size: 1 plated salad
- Calories: 280
- Sugar: 9g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
