If you’re craving a salad that bursts with vibrant colors, irresistible textures, and bold flavors, the Roasted Beets and Carrots Salad with Burrata Recipe is your new go-to dish. This delightful combination of earthy roasted beets and sweet carrots paired with creamy burrata creates a harmony that feels luxurious yet comforting. With just a handful of simple ingredients and straightforward steps, you’ll create a salad that looks stunning on the plate and tastes like a celebration in every bite. Whether for a weeknight supper or an impressive appetizer, this salad truly shines and brings a fresh twist to your table.
Ingredients You’ll Need
Each ingredient in this salad plays a key role—from the natural sweetness of the carrots and beets to the creamy richness of burrata cheese. The dressing ties everything together with a perfect balance of tang and herbaceous notes, while the beet greens add a lovely, fresh contrast. Simplicity meets elegance in this list.
- 3 red beets with tops: Fresh and earthy, these give beautiful color and sweetness when roasted.
- 3 golden beets with tops: Their mellow sweetness and bright hue bring variety and depth.
- 6 carrots, halved lengthwise: Carrots add a lovely texture and natural sugar that caramelizes beautifully in the oven.
- Olive oil: Essential for roasting vegetables to tender perfection and adding a silky richness.
- Salt to taste: Enhances the natural flavors of veggies and seasoning.
- 3 tablespoons olive oil: Used to make the flavorful dressing that ties the salad together.
- 2 tablespoons white wine vinegar: Brings a bright acidity that balances the sweetness of the beets and carrots.
- 1 tablespoon honey: Adds a gentle, natural sweetness to the dressing.
- 1 garlic clove, crushed: Gives a subtle pungency and warmth to the dressing.
- 1 teaspoon minced rosemary: A fragrant herb that elevates the salad’s savory notes.
- Burrata cheese: Creamy and luscious, it creates a dreamy contrast to the roasted vegetables.
How to Make Roasted Beets and Carrots Salad with Burrata Recipe
Step 1: Prepare the Beets and Carrots
Start by preheating your oven to 400 degrees. Carefully trim the tops off the red and golden beets, but don’t toss those beet greens—they’ll add a lovely touch later on. Scrub each beet thoroughly, then slice them in half and into thinner pieces for even roasting. Clean the beet greens by removing the tough ribs, then tear them into rustic pieces. This prep ensures all parts of the beets are spotlighted in the recipe.
Step 2: Roast the Vegetables
Place the beets and carrots in separate bowls if you want to keep their colors distinct. Toss them generously with olive oil and season with salt to taste. Spread the vegetables in a single layer on a sheet pan to ensure even roasting. Slide the pan into the oven and roast for about 30 minutes, allowing the veggies to soften and caramelize — this roasting step transforms their flavors into something magical.
Step 3: Make the Dressing
While your vegetables roast, whip up the dressing by whisking together olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and a sprinkle of salt. This blend is bright, slightly sweet, and herbaceous, designed to complement the earthiness of the roasted roots perfectly.
Step 4: Sauté the Beet Greens
As the vegetables near finishing, heat a drizzle of olive oil in a skillet over medium-high heat. Quickly sauté the reserved beet greens for about two minutes until they’re just wilted but still vibrant. This slight cooking tempers any bitterness and adds a fresh, leafy element to your salad.
Step 5: Assemble the Salad
Transfer the warm sautéed beet greens to your serving platter and layer on the roasted beets and carrots. Tear chunks of creamy burrata over the top, letting its luscious texture mingle with the roasted vegetables. Finally, drizzle your homemade dressing generously and garnish with a few sprigs of fresh rosemary for an inviting aroma and elegant finish.
How to Serve Roasted Beets and Carrots Salad with Burrata Recipe
Garnishes
For garnishing, fresh rosemary and a final sprinkle of flaky sea salt never fail to impress. You can also add a handful of toasted nuts like walnuts or pecans for a satisfying crunch and earthy flavor that complements the creaminess of the burrata.
Side Dishes
This salad pairs beautifully with a crusty baguette or warm pita bread to soak up every bit of the luscious dressing. It also makes a perfect accompaniment to grilled chicken or fish, adding a fresh, vibrant balance to a heartier main course.
Creative Ways to Present
Try serving this salad family-style on a large wooden board to highlight the stunning array of colors and textures. Another fun idea is to arrange individual portions in glass bowls or jars for a charming, polished presentation that’s ready to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the roasted vegetables separately from the burrata in airtight containers in the refrigerator. Keep the dressing aside to maintain freshness. The beet greens are best added fresh, so reserve them for immediate servings if possible.
Freezing
Because of the fresh texture and delicate nature of burrata and greens, this salad is not ideal for freezing. The roasted vegetables themselves could be frozen, but the salad is best enjoyed fresh for maximum flavor and texture.
Reheating
When reheating, gently warm the roasted vegetables in a skillet or oven to bring back their roasted charm, but avoid heating the burrata. Instead, add fresh burrata to any leftovers once they’re warm for the best experience.
FAQs
Can I use other types of cheese instead of burrata?
Absolutely! While burrata brings a unique creamy texture, fresh mozzarella or ricotta can be great alternatives if burrata isn’t available. Each offers a mild richness that complements the roasted veggies.
Is it necessary to separate the red beets when roasting?
If you want to keep the salad’s colors vibrant and neat, it’s a good idea to keep red beets separate from golden beets and carrots while roasting. Red beets tend to bleed their color, which can tint the other vegetables.
How long can I keep the dressing if I prepare it in advance?
The dressing can be made ahead and stored in the refrigerator for up to three days. Give it a good whisk before serving to recombine any separated ingredients.
Can I make this salad vegan?
To make it vegan-friendly, simply substitute the burrata with a plant-based cheese or omit it altogether. You can toss in some toasted nuts or seeds for extra creaminess and texture instead.
What’s the best way to clean beet greens?
Remove the thick ribs first and tear the leaves into bite-sized pieces. Rinse thoroughly under cold water to remove dirt or grit, then dry well before sautéing to avoid watery greens.
Final Thoughts
You really can’t go wrong with this Roasted Beets and Carrots Salad with Burrata Recipe— it’s a stunning dish that’s surprisingly easy to pull off and incredibly rewarding to eat. From its jewel-toned veggies to melt-in-your-mouth burrata and bright, homemade dressing, it’s a recipe that invites joy with every forkful. I hope you give it a try soon and discover how such humble ingredients come together to create something truly special on your table.
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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 roasted beets and carrots salad topped with creamy burrata cheese, lightly sautéed beet greens, and a flavorful honey-rosemary vinaigrette. This dish combines the earthy sweetness of roasted root vegetables with fresh, tangy dressing, perfect for a wholesome appetizer or side.
Ingredients
Vegetables
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Salt to taste
For Roasting and Sautéing
- Olive oil (for tossing and sautéing, approx. 4 tablespoons)
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste
Finishing Touches
- Fresh rosemary for garnish
- 4 servings of burrata cheese (about 4 balls, one per serving)
Instructions
- Preheat Oven: Heat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Beets and Greens: Cut off the tops of the beets, reserving the beet greens separately. Scrub the beets clean, then halve and slice them. Remove ribs from beet greens and tear them into bite-sized pieces.
- Toss Vegetables: Toss red beets, golden beets, and carrots separately in olive oil and salt to taste, keeping red beets separate if color bleeding is a concern. Spread each in a single layer on a sheet pan.
- Roast Vegetables: Roast the beets and carrots in the oven for approximately 30 minutes, until tender and slightly browned at the edges.
- 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 vegetables are done roasting, heat a skillet over medium-high heat with a drizzle of olive oil. Add beet greens and sauté for about 2 minutes until lightly wilted. Transfer greens to a serving platter.
- Assemble Salad: Arrange the roasted beets and carrots on top of the sautéed beet greens. Place burrata cheese evenly across the salad.
- Finish and Serve: Drizzle the honey-rosemary dressing over the salad and garnish with fresh rosemary. Serve warm or at room temperature.
Notes
- Keeping the red beets separate during roasting helps prevent color bleeding into other vegetables.
- If fresh rosemary is unavailable, dried rosemary can be used in the dressing, but reduce the amount to 1/2 teaspoon.
- Burrata cheese is delicate; add it just before serving to maintain its creamy texture.
- This salad can be served warm or at room temperature and pairs nicely with crusty bread.
- For a vegan version, omit the burrata or substitute with a plant-based cheese alternative.
