Description
This Roasted Beets and Carrots Salad with Burrata is a visually stunning and flavor-packed dish that brings together the earthy sweetness of roasted beets and carrots, the creamy richness of burrata, and the tangy brightness of a balsamic or citrus vinaigrette. Topped with crunchy nuts and fresh greens, this salad is the perfect balance of sweet, savory, and creamy textures. It can be served as an elegant appetizer, a light main course, or a side dish for grilled meats or pasta. The best part? It’s versatile and customizable—perfect for any season and adaptable to different diets. Whether you’re preparing it for a casual lunch or a special gathering, this salad is guaranteed to impress!
Ingredients
SALAD
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- olive oil
DRESSING
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- salt to taste
Instructions
- Heat oven to 400 degrees. Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces. Set aside. Keep the red beets separate from the rest of the vegetables if you don’t want the colors to bleed. Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan. Again keeping red beets separate from the rest of the vegetables if you don’t want the colors to bleed.
- Roast in the oven for 30 minutes or until tender and browned.
- Combine dressing ingredients and whisk until well combined.
- Right before the vegetable are ready from the oven heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens, about 2 minutes or until lightly wilted. Transfer to platter.
- Top with roasted vegetable, burrata and drizzle with dressing. Garnish with fresh rosemary.
Notes
- Roasting Tips:
- Roast beets whole and unpeeled to lock in moisture and flavor. Peel after roasting for easy handling.
- Cut carrots slightly smaller than beets so they cook evenly.
- Toss vegetables in olive oil, salt, and pepper before roasting for enhanced flavor.
- Burrata Handling:
- Keep burrata in its liquid until ready to use.
- Serve it at room temperature for the creamiest texture.
- Tear it into chunks rather than slicing to allow its creamy center to mix with the salad.
- Dressing Variations:
- A balsamic vinaigrette adds a deep, tangy sweetness.
- A citrus dressing (with orange juice and zest) brightens the flavors.
- Honey or maple syrup can be added to balance acidity.
- Make It a Full Meal:
- Add grilled chicken, salmon, or chickpeas for extra protein.
- Pair with crusty sourdough bread or a light pasta dish.
- Storage & Meal Prep:
- Store roasted veggies separately in the fridge for up to 4 days.
- Assemble just before serving to maintain texture and freshness.
- Dressing can be made ahead and stored for a week.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg
