Roasted Beets and Carrots Salad with Burrata Recipe

If you are searching for a vibrant and delicious way to celebrate fresh, earthy flavors, the Roasted Beets and Carrots Salad with Burrata is an absolute showstopper. This salad beautifully combines the natural sweetness of roasted red and golden beets along with tender carrots, perfectly complemented by creamy, luscious burrata cheese. The tangy honey-rosemary dressing pulls everything together, creating a harmonious balance of color, texture, and flavor that feels both luxurious and wholesome all at once.

Ingredients You’ll Need

Simple, fresh ingredients are the secret behind this stunning salad’s success. Each component plays a vital role, from the vibrant beets that add a pop of color and earthiness to the creamy burrata that melts into every bite. The dressing with its hint of honey and rosemary elevates the dish to new levels of deliciousness.

• 3 red beets with tops: These bring a deep, rich color and natural earthy sweetness to the salad.
• 3 golden beets with tops: They add a sunny hue and a lighter, subtly sweet flavor contrast.
• 6 carrots, halved lengthwise: Carrots provide a crisp texture and gentle sweetness that roasts beautifully.
• Olive oil: Essential for roasting vegetables perfectly tender, and used in the dressing for richness.
• Salt to taste: Balances and enhances the natural flavors in every element.
• 3 tablespoons olive oil (for dressing): Adds a fruity base that ties the dressing together.
• 2 tablespoons white wine vinegar: Brings brightness and acidity to the dressing.
• 1 tablespoon honey: A touch of sweetness to complement the earthiness of the veggies.
• 1 garlic clove, crushed: Infuses subtle warmth and depth in the dressing.
• 1 teaspoon minced rosemary: Offers fragrant herbal notes that pair wonderfully with roasted roots.

How to Make Roasted Beets and Carrots Salad with Burrata

Step 1: Prepare the Beets and Carrots

Start by preheating your oven to 400 degrees Fahrenheit. Carefully cut the tops off both the red and golden beets, reserving the greens for later use—they add a lovely green component when wilted. Scrub the beets clean, then slice them in half and into even pieces to ensure even roasting. Do the same with the carrots after halving them lengthwise.

Step 2: Toss and Roast the Vegetables

To highlight and preserve the vivid colors, toss the red beets separately from the golden beets and carrots in olive oil and salt. Spread them all in a single layer on a sheet pan to get those lovely roasted edges. Roast for about 30 minutes, or until the vegetables are tender and caramelized, which enhances their natural sweetness beautifully.

Step 3: Make the Dressing

While the vegetables are roasting, whisk together olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and a pinch of salt in a bowl. This dressing will lend an irresistibly fresh and bright dimension to the salad, balancing the rich roasted flavors.

Step 4: Sauté the Beet Greens

Right before your veggies are done roasting, heat a small drizzle of olive oil in a skillet over medium-high heat. Add the reserved beet greens and sauté for about two minutes, just until they’re lightly wilted but still vibrant and tender. This adds a delicious, slightly bitter green flavor that contrasts nicely with the sweet roasted roots.

Step 5: Assemble the Salad

Arrange the sautéed beet greens on a serving platter and pile the warm roasted beets and carrots on top. Nestle generous dollops of creamy burrata around the vegetables, then generously drizzle the honey-rosemary dressing over everything. Garnish with a sprig or two of fresh rosemary for an aromatic finish that makes this salad truly irresistible.

How to Serve Roasted Beets and Carrots Salad with Burrata

Garnishes

Fresh rosemary sprigs and freshly cracked black pepper are simple yet elegant garnishes that bring wonderful aroma and a bit of peppery spice to the Roasted Beets and Carrots Salad with Burrata. Toasted nuts like walnuts or pistachios also add a crunchy texture that complements the creaminess of the burrata perfectly.

Side Dishes

This salad shines as a light main dish but pairs beautifully with crusty artisan bread or a grain like quinoa or farro. Serving it alongside grilled chicken or fish makes an elegant, balanced meal for a dinner party or a hearty lunch.

Creative Ways to Present

Try layering the salad components in a clear glass trifle bowl for a stunning visual effect with alternating colors of red and golden beets, carrots, and greens. Alternatively, serve the roasted veggies and burrata on individual plates for a refined presentation, drizzled with dressing tableside to impress your guests.

Make Ahead and Storage

Storing Leftovers

You can store leftover roasted vegetables and beet greens separately in airtight containers in the refrigerator for up to three days. Keep the burrata separate until ready to serve to preserve its creamy texture.

Freezing

Though roasting enhances flavor, freezing roasted beets and carrots is not ideal as they lose firmness when thawed. For best results, enjoy this salad fresh or refrigerate leftovers.

Reheating

When ready to eat, gently reheat the roasted vegetables in a warm oven or skillet to maintain their caramelized texture. Avoid microwaving the burrata; add it fresh after reheating the veggies for that perfect creamy contrast.

FAQs

Can I use other types of beets in this salad?

Absolutely! While red and golden beets are classic, you can experiment with candy-striped Chioggia beets for fun color and mild sweetness. Just adjust roasting time if needed.

Is burrata necessary or can I use another cheese?

Burrata is what makes this salad decadently creamy and special, but fresh mozzarella or ricotta can be used as alternatives if burrata isn’t available, though the texture will be different.

How can I make this salad vegan?

Simply swap out burrata for a plant-based cheese or creamy avocado. The roasted vegetables and dressing are naturally vegan-friendly.

What if I don’t have fresh rosemary?

Dried rosemary can be used in a pinch, but reduce the amount because dried herbs are more concentrated. Fresh herbs, if you have thyme or sage, can also add lovely flavors.

Can I prepare this salad in advance for a party?

You can roast the vegetables and make the dressing ahead of time, but it’s best to assemble the salad and add burrata right before serving to keep everything fresh and vibrant.

Final Thoughts

I truly hope you give the Roasted Beets and Carrots Salad with Burrata a try because it’s one of those dishes that somehow feels both indulgent and healthy. It’s colorful, flavorful, and elegant enough to serve for guests but simple enough for a cozy weeknight dinner. Once you taste that perfect blend of roasted sweetness with creamy burrata and bright, herbal dressing, this salad will quickly become one of your personal favorites too!

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