Name: ROASTED BEETS AND CARROTS SALAD WITH BURRATA Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Global
Ingredients: 3 red beets with tops; 3 golden beets with tops; 6 carrots, halved lengthwise; olive oil; 3 tablespoons olive oil; 2 tablespoons white wine vinegar; 1 tablespoon honey; 1 garlic clove, crushed; 1 teaspoon minced rosemary; salt to taste

Jump to Recipe·5 from 24 reviews

If you’re searching for a salad that dazzles both the eyes and the tastebuds, look no further than this ROASTED BEETS AND CARROTS SALAD WITH BURRATA. Sweet roasted beets and carrots mingle with creamy burrata and a punchy vinaigrette, while a scatter of fresh greens and crunchy nuts take each bite over the top. Whether gracing your holiday table, elevating a simple lunch, or impressing your friends at a weekend gathering, this salad somehow manages to be both rustic and elegant, colorful and comforting. It’s the perfect celebration of flavors and textures coming together in one unforgettable dish!

ROASTED BEETS AND CARROTS SALAD WITH BURRATA Recipe - Recipe Image

Ingredients You’ll Need

Part of what makes ROASTED BEETS AND CARROTS SALAD WITH BURRATA so delightful is how each ingredient shines for its unique flavor, color, and texture. Nothing here is complicated, but the harmony they create is pure magic!

Red beets: These earthy gems lend a gorgeous ruby hue and a sweet, deep flavor.
Golden beets: Their sunny color makes every plate pop and adds a gentle, mellow sweetness.
Carrots: For crunch, vibrant orange color, and their natural caramelized sweetness after roasting.
Olive oil: Essential for roasting and bringing everything together with its silky richness.
White wine vinegar: Brightens the salad with a clean, tangy kick in the dressing.
Honey: Adds a balancing pop of sweetness without overpowering the veggies.
Garlic: A single crushed clove gives the dressing dimension and an aromatic backbone.
Minced rosemary: Fresh or dried, it infuses an herby savoriness that pairs perfectly with beets.
Salt: Just a pinch sharpens all the flavors!
Burrata: The creamy centerpiece, ready to burst with lusciousness the moment you dig in.
Beet greens: Tear these up and give them a quick sauté for a slightly bitter, ultra-fresh bed for your salad.

How to Make ROASTED BEETS AND CARROTS SALAD WITH BURRATA

Step 1: Prep the Beets, Carrots, and Greens

Begin by trimming the greens from your beets, but don’t toss those leafy tops! Scrub the beets clean, halve them (slice if the beets are large), and do the same for your carrots. Set the beet greens aside for later, tearing them into bite-sized pieces. For the most vibrant presentation, keep red and golden beets separate so their colors don’t bleed together.

Step 2: Roast the Veggies

Toss your beets and carrots in a generous glug of olive oil, sprinkling over a hearty pinch of salt. Spread them out in a single layer on a sheet pan, grouping the colors if you want to preserve that beautiful palette. Slide them into a 400-degree oven and roast for about 30 minutes, or until they’re tender, caramelized and irresistibly golden around the edges.

Step 3: Whisk the Dressing

While your vegetables roast, grab a mixing bowl and whisk together olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and a bit of salt. This zippy dressing lifts the earthy notes of the roasted veggies and ties the whole salad together. If you have a spare lemon or orange lying around, a little zest can make this even brighter!

Step 4: Sauté the Beet Greens

A couple of minutes before your veggies finish roasting, heat a skillet over medium-high and add a small drizzle of olive oil. Toss in your torn beet greens and quickly sauté for about 2 minutes until just wilted and bright green. Scatter them across your salad platter as a fresh, savory base for what’s to come.

Step 5: Assemble and Finish

Arrange your roasted veggies over the sautéed greens while still warm. Place generous pieces of burrata on top, tearing them open so the creamy center spills out luxuriously. Drizzle over your homemade dressing and sprinkle with extra fresh rosemary (or toasted nuts for a little crunch). With a final pinch of sea salt, your ROASTED BEETS AND CARROTS SALAD WITH BURRATA is ready to steal the show!

How to Serve ROASTED BEETS AND CARROTS SALAD WITH BURRATA

Garnishes

A little flourish goes a long way! I love scattering toasted pistachios or walnuts for crunch, and a few rosemary sprigs or microgreens for a burst of color. For a touch of sweetness, try pomegranate seeds or orange zest sprinkled right before serving.

Side Dishes

ROASTED BEETS AND CARROTS SALAD WITH BURRATA pairs beautifully with crusty sourdough bread that’s perfect for swooping up dressing and creamy burrata. For a heartier meal, serve it alongside grilled chicken, seared salmon, or a light pasta dish. It’s also a stunning addition to a tablescape filled with other simple salads and antipasti.

Creative Ways to Present

This salad is feast-worthy presented on a big platter, letting all those colors shine, but you can also portion it into jars or cups for a portable lunch or picnic. For dinner parties, make individual stacks: layer greens, roasted veg, and a scoop of burrata on each plate, finished with a dramatic drizzle of dressing. Your guests will swoon!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store the roasted vegetables and beet greens in airtight containers in the fridge for up to four days. Keep your burrata and dressing separate to ensure everything stays as fresh as possible; this way, the textures stay lively, and the flavors don’t muddle.

Freezing

Freezing isn’t recommended for ROASTED BEETS AND CARROTS SALAD WITH BURRATA, as the burrata loses its creamy magic after thawing and the roasted veggies turn a bit soggy. Your best bet is enjoying this dish at its freshest, but if you must, only freeze the roasted beets and carrots (no greens or burrata), then reheat and assemble fresh later.

Reheating

To bring roasted veggies back to life, reheat gently in a 350-degree oven just until warm—about 10 minutes will do. This wakes up their flavors and keeps them tasting just-roasted. Leave the burrata cold; add it after the veggies are warmed for that perfect creamy contrast.

FAQs

Can I use pre-cooked beets or carrots instead of roasting my own?

You can, especially if you’re short on time, but roasting your own veggies brings out the most caramelized, sweet flavors. If you use pre-cooked, toss them with olive oil and roast at a higher temp (425 degrees) for 10-15 minutes to warm them up and concentrate their flavors.

Is there a vegan version of this salad?

Absolutely! Simply swap out the burrata for a creamy vegan cheese or a generous scoop of hummus. Use maple syrup in the dressing instead of honey. The salad is just as gorgeous and satisfying with these simple tweaks.

How do I keep the colors from bleeding together?

Keep red beets separate from golden beets and carrots while roasting and assembling if you want crisp, distinct colors. Use different sheet pans or at least partition on the same pan with foil to avoid colorful mishaps.

Can I make ROASTED BEETS AND CARROTS SALAD WITH BURRATA ahead of time?

It’s a fantastic make-ahead option! Roast the veggies and make your dressing the day before. Store the veggies and burrata separately, then warm or bring everything to room temp before assembling. Dress and garnish just before serving for optimal freshness and texture.

What if I don’t have burrata—what can I substitute?

No burrata? No problem! Fresh mozzarella works wonderfully, as does a soft goat cheese. If you’re feeling adventurous, ricotta or a creamy feta will still make this salad sing.

Final Thoughts

You’re going to fall head over heels for ROASTED BEETS AND CARROTS SALAD WITH BURRATA—a vibrant, flavorful masterpiece that never fails to impress. Get ready for rave reviews at your next gathering, and don’t be surprised if this beauty finds its way into your regular repertoire. Happy roasting!