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Roasted Beets and Carrots Salad with Burrata Recipe

Roasted Beets and Carrots Salad with Burrata Recipe
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★★★★★

5 from 24 reviews

A vibrant and healthy Roasted Beets and Carrots Salad featuring tender roasted red and golden beets, carrots, sautéed beet greens, creamy burrata cheese, and a zesty honey-rosemary dressing. Perfect as a light meal or elegant side dish, balancing earthy flavors with a touch of sweetness and fresh herbs.

Ingredients

Scale

Salad

  • 3 red beets with tops
  • 3 golden beets with tops
  • 6 carrots, halved lengthwise
  • Olive oil, for tossing and sautéing
  • Salt, to taste

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, crushed
  • 1 teaspoon minced rosemary
  • Salt, to taste

Garnish

  • Fresh rosemary sprigs
  • Burrata cheese, for topping (approx. 8 oz)

Instructions

  1. Prepare the vegetables: Preheat the oven to 400°F (200°C). Cut the tops off the beets, reserving the beet greens. Scrub the beets clean, then halve and slice them. Remove the ribs from the beet greens and tear the greens into bite-sized pieces.
  2. Toss and arrange vegetables: To prevent color bleeding, keep red beets separate from golden beets and carrots. Toss all vegetables with olive oil and salt. Spread each group in a single layer on sheet pans.
  3. Roast the vegetables: Roast the beets and carrots in the oven for about 30 minutes, or until tender and browned, checking to ensure even cooking.
  4. Make the dressing: In a small bowl, whisk together olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt until well combined and emulsified.
  5. Sauté beet greens: Just before the vegetables finish roasting, heat a drizzle of olive oil in a skillet over medium-high heat. Quickly sauté the beet greens for about 2 minutes or until lightly wilted. Remove from heat.
  6. Assemble the salad: Transfer the sautéed beet greens to a serving platter, layer with the roasted vegetables, then place torn or whole pieces of burrata cheese on top. Drizzle the honey-rosemary dressing evenly over the salad.
  7. Garnish and serve: Finish with fresh rosemary sprigs for garnish and serve the salad warm or at room temperature for the best flavor.

Notes

  • Keeping red and golden beets separate during roasting prevents color bleeding for a vibrant presentation.
  • Beet greens are edible and rich in nutrients—sautéing them adds texture and flavor to the salad.
  • Use fresh burrata cheese for the creamiest, most luxurious topping.
  • This salad can be made ahead by roasting vegetables and preparing dressing in advance; assemble just before serving.
  • For a vegan version, omit the burrata or substitute with a plant-based cheese.

Nutrition

Keywords: roasted beets salad, carrot salad, burrata salad, honey rosemary dressing, healthy salad, vegetarian salad, root vegetable salad

Find it online: https://hannahdelgado.com/roasted-beets-and-carrots-salad-with-burrata-recipe/