Roasted Beets and Carrots Salad with Burrata Recipe

If you love vibrant flavors and crave a dish that’s as beautiful as it is delicious, this Roasted Beets and Carrots Salad with Burrata is an absolute must-try. The earthy sweetness of the roasted beets and carrots paired with creamy, luscious burrata creates a harmony of textures that feels both hearty and fresh. This salad isn’t just a feast for your taste buds; it’s a visual celebration of colors and aromas that instantly elevates any meal. Whether you’re looking for a stunning side or a light main course, this recipe will quickly become one of your favorites to share with friends and family.

Ingredients You’ll Need

The magic of this salad comes from a handful of simple, fresh ingredients, each playing a crucial role in delivering its irresistible taste and texture. From the rich earthiness of beets to the creamy burst of burrata, every element contributes to the symphony of flavors.

• Red Beets with tops: Provide a deep, sweet earthiness and vibrant red color that makes the salad visually stunning.
• Golden Beets with tops: Bring a milder, slightly sweeter flavor and sunny hue to contrast the reds.
• Carrots, halved lengthwise: Add a natural sweetness and a tender-crisp texture after roasting.
• Olive oil: Essential for roasting and sautéing, it enriches flavor and ensures perfect caramelization.
• Salt: Enhances every ingredient’s natural flavor and balances the salad.
• White wine vinegar: Adds a bright acidity to the dressing, cutting through the richness of the burrata.
• Honey: Offers a gentle sweetness that ties the dressing together beautifully.
• Garlic clove, crushed: Gives a subtle, aromatic kick to the dressing without overpowering the salad.
• Minced rosemary: Layers an earthy, pine-like fragrance that complements roasted root vegetables perfectly.
• Burrata cheese: The star creamy centerpiece that melts wonderfully atop the warm roasted vegetables.

How to Make Roasted Beets and Carrots Salad with Burrata

Step 1: Prepare and Clean the Vegetables

Begin by heating your oven to 400 degrees. Trim the beet tops carefully, reserving the beet greens for later use, and scrub the beets thoroughly under running water. Slice the beets in half, then into smaller pieces for even roasting. Clean and tear the beet greens into bite-size pieces, setting them aside. If you want to keep the vibrant color from the red beets from bleeding onto the others, keep them separate during preparation and roasting.

Step 2: Toss and Roast the Roots

Place the beets and carrots in a large bowl, drizzle generously with olive oil, and season with salt. Toss until every piece is lightly coated. Arrange the vegetables evenly on a baking sheet in a single layer, again keeping red beets separate if you prefer. Roast them in your preheated oven for about 30 minutes, or until tender and beautifully browned at the edges. This roasting step brings out the natural sugars and deepens their earthy aromas.

Step 3: Whisk the Dressing

While the veggies roast, whisk together the olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and a pinch of salt until the dressing is harmonious and glossy. This dressing is the perfect balance of tangy, sweet, and herbal flavors and will coat the salad with a glorious glaze.

Step 4: Sauté the Beet Greens

Just before the vegetables finish roasting, warm a skillet over medium-high heat with a little olive oil. Quickly sauté the beet greens for 2 minutes or just until they wilt lightly. This step adds a tender, green contrast that brightens the dish both visually and in flavor.

Step 5: Assemble the Salad

On a large platter, layer the sautéed beet greens as a bed, then pile the roasted beets and carrots on top. Tear or place whole burrata cheese balls over the warm vegetables so they soften slightly and ooze their creamy goodness. Drizzle the honey-rosemary dressing generously across the salad and finally garnish with a sprig of fresh rosemary for an aromatic finish.

How to Serve Roasted Beets and Carrots Salad with Burrata

Garnishes

Adding fresh garnishes takes this salad from lovely to unforgettable. A sprinkle of toasted nuts like walnuts or pistachios brings crunch and another layer of flavor, while fresh herbs such as basil or mint add freshness. A zest of lemon or a light scattering of crushed pink peppercorns can elevate each bite with brightness and a subtle spice kick.

Side Dishes

This salad shines well on its own as a light meal but also partners wonderfully with grilled proteins like chicken, lamb, or even a simple pan-seared fish. It complements rustic breads, such as a crusty baguette or warm focaccia, which are perfect for scooping up the burrata and dressing.

Creative Ways to Present

For special occasions, serve the Roasted Beets and Carrots Salad with Burrata layered in individual glass jars or on a wooden board with the burrata placed in the center like a creamy island. Experiment with edible flowers or microgreens as a bright, delicate touch. Playing with presentation invites your guests to enjoy the salad with all their senses.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the roasted vegetables and beet greens separately from the burrata and dressing in airtight containers in the refrigerator. This helps maintain the fresh texture of each component and prevents the burrata from becoming watery.

Freezing

Roasted beets and carrots freeze well on their own, so you can prepare larger batches ahead of time and freeze the vegetables without the cheese or dressing. Just spread the roasted roots on a baking sheet to freeze individually before transferring to a container or bag. Burrata does not freeze well, so add it fresh when ready to serve.

Reheating

To enjoy leftovers, gently reheat roasted vegetables in a skillet or oven to maintain their caramelized edges and texture. Avoid reheating the burrata; instead, add fresh burrata right before serving for that rich, creamy indulgence.

FAQs

Can I use other types of beets for this salad?

Absolutely! While red and golden beets add beautiful color contrast, you can use any beet variety you like. Chioggia beets with their candy-striped interiors also add a fun surprise.

Is there a substitute for burrata cheese?

If burrata is unavailable, fresh mozzarella can work as a substitute, but keep in mind burrata’s creamy texture is unique and part of the charm of this salad.

Can I make the dressing ahead of time?

Yes! The dressing can be made up to two days in advance and stored in the refrigerator. Just give it a good whisk before drizzling over the salad.

How do I prevent the beet colors from bleeding?

To keep colors vibrant and separate, roast the red beets on their own, away from the golden beets and carrots, as their juices can mix during roasting.

Is this salad suitable for vegans?

The roasted vegetables and dressing are vegan, but burrata is a dairy cheese. You could substitute a vegan cheese alternative or add avocado for creaminess to keep it plant-based.

Final Thoughts

This Roasted Beets and Carrots Salad with Burrata is a wonderful celebration of simple ingredients transformed into something spectacular by roasting and a luscious dollop of fresh cheese. It’s a recipe I’m always excited to share because it brings warmth, color, and an irresistible blend of flavors to the table. I truly hope you try making this salad soon—you’ll find it’s a dish that sparks joy every time you eat it.

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