Roasted beets and carrots sing with sweet, earthy flavor and a soft, caramelized edge after roasting. Tearing open creamy burrata over warm vegetables gives the salad a rich, silky finish. This dish looks bright on the plate and smells of warm, roasted roots and a hint of olive oil. If you enjoy roasted root vegetables, you might also like a similar twist on sweet and savory roots like the caramelized maple-dijon roasted apples and carrots for another easy side.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 360 kcal
- Protein: 11 g
- Carbohydrates: 23 g
- Fat: 25 g
- Fiber: 5.5 g
- Sugar: 16 g
- Sodium: 420 mg
Why Make This Roasted Beets and Carrots Salad with Burrata
This salad balances sweet roasted beets and carrots with creamy burrata. It is simple, quick, and elegant. The roast brings out deep, caramelized flavors. Burrata adds a cool, creamy contrast. The salad is colorful and makes a great starter or light main. It is perfect for weeknights and easy entertaining.
How to Make Roasted Beets and Carrots Salad with Burrata
You will roast the vegetables until tender, then build the salad with fresh greens and creamy burrata. The steps are short and easy to follow. Use a hot oven for good caramelization and let the vegetables cool slightly so the burrata keeps its silky texture.
Ingredients:
- 3 medium beets, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces burrata cheese
- Fresh arugula or mixed greens
- Balsamic vinegar or dressing of choice
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Peel the beets and carrots. Dice the beets into roughly 1/2-inch pieces and slice the carrots so they cook evenly.
Step 2: Mixing
In a large bowl, toss the diced beets and sliced carrots with 2 tablespoons olive oil. Season with salt and pepper to taste. Make sure each piece is lightly coated in oil.
Step 3: Cooking
Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25–30 minutes, stirring once halfway through, until they are tender and slightly caramelized at the edges.
Step 4: Finishing
Remove the baking sheet from the oven and let the roasted vegetables cool slightly for 5 minutes. On a serving platter, arrange a bed of arugula or mixed greens. Top with the warm roasted beets and carrots. Tear the burrata and place the soft cheese on top. Drizzle with balsamic vinegar or your dressing of choice just before serving.
How to Serve Roasted Beets and Carrots Salad with Burrata
Serve this salad warm or at room temperature. The contrast of warm vegetables and cool burrata is delightful. Add a handful of toasted walnuts or a sprinkle of chopped herbs like parsley or basil. Serve with crusty bread to mop up the creamy cheese and dressing. This salad makes a lovely starter for dinner parties or a satisfying light lunch.
How to Store Roasted Beets and Carrots Salad with Burrata
Store leftover roasted beets and carrots in an airtight container in the refrigerator for up to 4 days. Keep the burrata separate and add it just before serving; burrata will lose its texture if stored with the vegetables more than a few hours. If you have dressed the salad, eat it within 1 day to keep the greens crisp.
Expert Tips for Perfect Roasted Beets and Carrots Salad with Burrata
- Cut vegetables to uniform size so they roast evenly.
- Use a hot oven (400°F / 200°C) for caramelization without drying the veggies.
- Roast beets wrapped in foil if you prefer a very tender, less caramelized result.
- Let vegetables cool slightly before adding burrata so the cheese stays creamy, not melted.
- Taste and adjust salt after roasting; flavors deepen during cooking.
- If beets stain your hands, rub with lemon juice or wear gloves while peeling.
Delicious Variations
- Add citrus: toss the roasted vegetables with orange segments and a citrus vinaigrette for brightness.
- Add nuts: sprinkle toasted pistachios or walnuts for crunch.
- Swap cheese: if you don’t have burrata, use fresh mozzarella or goat cheese.
- Add grains: serve the roasted mix over farro or quinoa to make the salad heartier.
- Herb twist: add chopped mint or dill for a fresh lift.
Frequently Asked Questions
-
Q: Can I roast the beets and carrots ahead of time?
A: Yes. Roast them and refrigerate in an airtight container for up to 4 days. Rewarm gently or serve at room temperature. Add burrata only when ready to eat. -
Q: How do I prevent the burrata from breaking down on the warm vegetables?
A: Let the roasted vegetables cool for 5–10 minutes. Place the burrata on top just before serving so it softens but does not melt entirely. -
Q: Can I make this dairy-free?
A: Yes. Replace burrata with a dairy-free creamy cheese or omit the cheese and add avocado slices for creaminess. -
Q: Are there quicker ways to cook the beets?
A: You can microwave peeled beets (wrapped in damp paper towel) for several minutes to speed cooking, then roast briefly for caramelization. You can also parboil them before roasting. -
Q: What dressing pairs best with this salad?
A: A simple balsamic vinaigrette, lemon-olive oil dressing, or a honey-mustard vinaigrette works well. Keep it light to let the roasted flavors shine. -
Q: Will the salad keep well if I dress it in advance?
A: Greens become soggy if dressed too early. Keep dressing separate and toss just before serving. Roasted vegetables can be dressed ahead and reheated.
Conclusion
This Roasted Beets and Carrots Salad with Burrata is an easy, elegant dish that highlights sweet, roasted roots and silky cheese. It brightens a weeknight table and impresses guests with minimal effort. For another roasted-root idea with a sweet-savory twist, check out Roasted Beets and Carrots Salad with Burrata – The Noshery for inspiration and serving ideas.
Print
Roasted Beets and Carrots Salad with Burrata
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This salad balances sweet roasted beets and carrots with creamy burrata, making it an easy and elegant dish perfect for weeknights or entertaining.
Ingredients
- 3 medium beets, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces burrata cheese
- Fresh arugula or mixed greens
- Balsamic vinegar or dressing of choice
Instructions
- Preheat the oven to 400°F (200°C). Peel the beets and carrots. Dice the beets into roughly 1/2-inch pieces and slice the carrots.
- In a large bowl, toss the diced beets and sliced carrots with 2 tablespoons olive oil. Season with salt and pepper.
- Spread the vegetables in a single layer on a baking sheet. Roast in the oven for about 25–30 minutes, stirring halfway through until tender and slightly caramelized.
- Let the vegetables cool slightly for 5 minutes. Arrange a bed of arugula or mixed greens on a serving platter, top with the warm roasted beets and carrots, and tear the burrata over the top. Drizzle with balsamic vinegar just before serving.
Notes
Store leftover roasted vegetables separate from burrata to maintain texture. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 16g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5.5g
- Protein: 11g
- Cholesterol: 0mg
