There is something truly magical about this Roasted Beets and Carrots Salad with Burrata Recipe that turns simple vegetables into a celebratory feast of flavor and color. The natural sweetness of roasted beets and carrots pairs beautifully with the creamy, luscious burrata, while the herbaceous dressing and tender sautéed beet greens add layers of freshness and texture that bring the whole dish together. If you’re craving a salad that feels both elegant and comforting, this recipe is exactly what you need to impress guests or simply treat yourself.
Ingredients You’ll Need
Creating this Roasted Beets and Carrots Salad with Burrata Recipe is all about embracing fresh, straightforward ingredients that harmonize perfectly. Each element contributes to the balance between sweet, savory, and tangy, while the colors make your plate come alive. Here’s what you’ll gather to make this salad truly shine.
- Red beets with tops: The earthy sweetness and vibrant color come from these beautifully rich roots, plus you get tender greens to sauté.
- Golden beets with tops: These add a mild, slightly sweeter tone and lovely golden hues to contrast the reds.
- Carrots: Halved lengthwise for roasting, they bring natural sweetness and a firm texture that holds up to roasting.
- Olive oil: Used both for roasting and dressing, it lends a silky richness and helps caramelize the veggies.
- Salt: Essential for enhancing all the natural flavors in the vegetables and dressing.
- White wine vinegar: Brings a fresh, tangy brightness that cuts through the richness of burrata and olive oil.
- Honey: A touch of sweetness in the dressing that ties the flavors together beautifully.
- Garlic clove, crushed: Adds a subtle savory kick without overpowering the salad.
- Minced rosemary: Aromatic and earthy, rosemary elevates the dish with fragrant notes.
- Burrata cheese: The star dairy that adds a creamy, luscious contrast to the roasted vegetables.
How to Make Roasted Beets and Carrots Salad with Burrata Recipe
Step 1: Prepare and Clean Your Beets and Carrots
First things first, preheat your oven to 400 degrees Fahrenheit. Trim the tops of the red and golden beets, but don’t toss those vibrant beet greens away—you’ll cook them later. Scrub the beets clean, cut them in half, then slice them into manageable pieces. Remove the ribs from the beet greens and tear them into bite-sized pieces; they will add a lovely green component to your salad.
Step 2: Toss and Roast the Vegetables
Toss the sliced beets and halved carrots in olive oil with salt to taste. To keep the pretty reds from staining the lighter vegetables, keep the red beets separate if you prefer. Spread everything out on a sheet pan in a single layer—you want enough space so they roast and brown rather than steam. Slide the pan in the oven and roast for about 30 minutes or until the vegetables are tender and caramelized, turning once halfway through.
Step 3: Whisk the Dressing
While your vegetables are roasting, whisk together the olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and a pinch of salt. This dressing is a delightful combination that balances sweet, tangy, and herbaceous notes, perfectly complementing the roasted flavors.
Step 4: Sauté the Beet Greens
Just before your vegetables come out of the oven, warm a drizzle of olive oil in a skillet over medium-high heat. Quickly sauté the beet greens until just wilted, about 2 minutes. This quick cooking preserves their delicate flavor while softening their texture, making them an ideal bed for the roasted vegetables.
Step 5: Assemble and Serve
Arrange the sautéed beet greens on a serving platter. Top them with the warm roasted beets and carrots, then nestle generous dollops of creamy burrata between the vegetables. Drizzle the prepared dressing all over and add a few sprigs of fresh rosemary for a finishing touch that looks as beautiful as it tastes.
How to Serve Roasted Beets and Carrots Salad with Burrata Recipe
Garnishes
Fresh rosemary sprigs are a natural garnish, adding fragrance and a pop of green. You can also sprinkle some toasted pine nuts or walnuts for extra crunch, or scatter microgreens to bring a fresh, peppery bite that contrasts wonderfully with the creamy burrata.
Side Dishes
This salad pairs beautifully with crusty artisan bread or warm flatbread to scoop up every last bit of the burrata and dressing. For heartier meals, serve alongside grilled chicken or roasted fish to keep the plating light yet satisfying.
Creative Ways to Present
Serve this salad on a rustic wooden board to highlight its earthy qualities or arrange the vegetables and burrata in individual glasses for elegant, layered starters. For a festive touch, add edible flowers or drizzle balsamic reduction around the plate for a glossy, tangy accent.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the roasted beets, carrots, and sautéed greens separately from the burrata in airtight containers in the fridge. This helps keep the burrata fresh and the veggies flavorful. Dressing can also be kept aside to add just before serving.
Freezing
While the roasted vegetables freeze well, burrata does not freeze nicely and will lose its creamy texture. For best results, freeze the roasted beets and carrots in a freezer-safe container for up to 3 months, then thaw and reheat before adding fresh burrata.
Reheating
Reheat the roasted vegetables and beet greens gently in a warm oven or a skillet over low heat. Avoid microwaving if possible to keep their texture intact. Once warm, assemble the salad fresh with burrata and dressing for the best experience.
FAQs
Can I use other types of beets in this salad?
Absolutely! While red and golden beets are traditional here for their color contrast, you can experiment with candy cane (Chioggia) beets or even roasted radishes for a twist. Each will bring a unique flavor and visual appeal.
Is there a substitute for burrata if I can’t find it?
If burrata is unavailable, fresh mozzarella or ricotta can work as alternatives. They won’t have quite the same creamy center, but they will still add a lovely milky richness to your salad.
Can this salad be made vegan?
Yes! Simply skip the burrata or replace it with a vegan cheese alternative or even a creamy cashew-based spread. The roasted vegetables and dressing are naturally vegan and delicious on their own.
How do I prevent the red beet juice from staining the other vegetables?
Keep the red beets separate from the golden beets and carrots when tossing and roasting to minimize color bleeding. If mixed too early, the vibrant reds can stain the other veggies but won’t affect the flavor.
What wine pairs best with this Roasted Beets and Carrots Salad with Burrata Recipe?
A light, crisp white wine like Sauvignon Blanc or a dry rosé complements the bright acidity of the dressing and the creamy burrata beautifully. These wines enhance the flavor without overwhelming the salad’s subtle complexities.
Final Thoughts
Making the Roasted Beets and Carrots Salad with Burrata Recipe is such a joyful experience because it transforms humble ingredients into something truly special. Once you try it, I promise you’ll want to make it again and again. It’s perfect when you need a dish that’s as vibrant as it is satisfying, and as elegant as it is easy. So go ahead, invite a friend over and share this colorful, delicious creation—you’ll be giving them a meal to remember.
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Roasted Beets and Carrots Salad with Burrata Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and healthy salad featuring oven-roasted red and golden beets, carrots, and sautéed beet greens, topped with creamy burrata cheese and a tangy honey-rosemary dressing. This dish offers a perfect balance of earthy roasted vegetables, fresh greens, and rich burrata, making it a delightful appetizer or light main course.
Ingredients
Vegetables
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil (for tossing and sautéing), about 3-4 tablespoons
- 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
Additional
- Burrata cheese (quantity to top 4 servings, approx. 8 ounces)
- Fresh rosemary for garnish
Instructions
- Preheat Oven: Heat the oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Beets and Greens: Cut the tops off the beets, reserving the beet greens. Scrub the beets clean, halve, and slice them. Remove the ribs from the beet greens and tear the greens into bite-sized pieces.
- Toss Vegetables: To avoid color bleeding, keep the red beets separate from the golden beets and carrots. Toss both groups of beets and carrots separately in olive oil and salt, ensuring they are evenly coated.
- Roast Vegetables: Spread the vegetables in a single layer on a sheet pan, keeping the red beets separate if desired. Roast in the oven for 30 minutes or until they are tender and have a lovely browned exterior.
- Make Dressing: In a small bowl, whisk together olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt until well combined.
- Sauté Beet Greens: Just before the roasted vegetables are done, heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens for about 2 minutes until they are lightly wilted, then transfer them to a serving platter.
- Assemble Salad: Top the sautéed beet greens with the roasted beets and carrots. Place pieces of burrata cheese over the top, drizzle generously with the prepared dressing, and garnish with fresh rosemary.
Notes
- Keeping the red beets separate from the golden beets and carrots during roasting helps prevent color bleeding and preserves the visual appeal.
- You can substitute honey with maple syrup for a vegan alternative.
- Use fresh burrata for the best creamy texture and flavor in this salad.
- This salad can be served warm or at room temperature.
- Leftover roasted vegetables can be stored in the refrigerator for up to 3 days.
