If you have a taste for vibrant, fresh flavors paired with creamy indulgence, then this Roasted Beets and Carrots Salad with Burrata Recipe is going to become your new favorite go-to. The earthy sweetness of roasted beets and carrots combined with the silky richness of burrata creates a mouthwatering harmony that’s both simple to make and stunning on the plate. This salad is an artful balance of textures, colors, and tastes that will brighten any meal and impress friends or family alike.
Ingredients You’ll Need
This Roasted Beets and Carrots Salad with Burrata Recipe relies on a handful of straightforward, wholesome ingredients that each have an important role in building layers of flavor and texture. From the naturally sweet root vegetables to the fresh greens and creamy cheese, every component brings something special to the table.
- 2 medium-sized beets, peeled and cut into wedges: Their deep color and sweetness form the heart of this salad.
- 3 medium-sized carrots, peeled and sliced: Adds a crunchy, sweet contrast to the beets.
- 2 tablespoons olive oil: Essential for roasting and adding richness.
- Salt and pepper to taste: Brings out the natural flavors beautifully.
- 1 tablespoon balsamic vinegar: Provides a tangy, slightly sweet finish that ties everything together.
- 1 ball of burrata cheese: Creamy and luxurious, it melts slightly into the warm veggies for an irresistible texture.
- Fresh arugula or mixed greens: Offers a peppery freshness and vibrant green color.
- Optional toppings—chopped nuts (walnuts or pecans), fresh herbs (basil or parsley), honey or balsamic glaze: These add crunch, herbal brightness, or a bit of sweetness as desired.
How to Make Roasted Beets and Carrots Salad with Burrata Recipe
Step 1: Preheat and Prepare
Start your Roasted Beets and Carrots Salad with Burrata Recipe by preheating your oven to 400°F (200°C). While it warms, gather your peeled and cut beets and carrots and place them in a mixing bowl. Drizzle the olive oil evenly and season with salt and pepper before tossing everything together so the flavors coat each piece.
Step 2: Roast the Vegetables
Spread the coated beets and carrots out on a baking sheet in a single layer. This ensures even roasting and allows the natural sugars to caramelize beautifully. Pop the tray into the oven and roast for about 30-35 minutes, tossing halfway through for perfect tenderness and a slight crisp around the edges.
Step 3: Cool and Combine
Once roasted to tender perfection, remove the vegetables from the oven and let them cool for 10 to 15 minutes. This slight cooling helps preserve the burrata’s texture when you assemble your salad.
Step 4: Build the Salad Base
In a large salad bowl, place a generous bed of fresh arugula or mixed greens. Top this vibrant base with the warm roasted beets and carrots, allowing the greens to wilt gently under the heat and release their bright flavors.
Step 5: Add Burrata and Dress
Tear the burrata cheese into rustic pieces and scatter them over the salad. The creaminess will begin to soften against the warm veggies, creating an irresistibly silky texture. Drizzle the balsamic vinegar and, if you like, a little extra olive oil on top, then toss gently to combine all those lovely layers of flavor.
Step 6: Garnish and Serve
Finish your Roasted Beets and Carrots Salad with Burrata Recipe by sprinkling on optional chopped nuts for crunch, fresh herbs for aromatic brightness, or a drizzle of honey or balsamic glaze for a sweet counterpoint. Serve immediately while the warmth of the roasted veggies is still comforting and the burrata is decadently creamy.
How to Serve Roasted Beets and Carrots Salad with Burrata Recipe
Garnishes
Simple garnishes like toasted walnuts or pecans add satisfying crunch, while fresh herbs such as basil or parsley lift the salad’s flavors with a burst of freshness. A light drizzle of honey or balsamic glaze adds subtle sweetness and a glossy finish that makes every bite even more special.
Side Dishes
This salad pairs wonderfully with crusty artisan bread for a light lunch or as a refreshing contrast alongside richer mains like grilled chicken, lamb, or fish. It’s also stunning on a shared antipasto platter or as part of a spring or summer buffet.
Creative Ways to Present
For an elegant touch, serve the salad on individual plates with burrata artfully torn into pieces and arranged over the vegetables. Using a shallow white dish highlights the vibrant colors of the roasted beets and carrots, making this salad as beautiful to look at as it is delicious to eat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover roasted beets and carrots in an airtight container in the refrigerator for up to three days. Store the burrata cheese separately in its liquid to maintain its creaminess. Assemble the salad just before serving to preserve the texture and freshness of the greens and cheese.
Freezing
The roasted vegetables can be frozen for later use in cooked dishes, but burrata and fresh greens do not freeze well. If you anticipate freezing leftovers, date and portion the veggies only, and add fresh burrata and greens when ready to serve.
Reheating
To enjoy leftover roasted beets and carrots at their best, gently reheat them in a warm oven or skillet until just warmed through. Avoid the microwave for heating burrata; instead, serve it fresh to maintain its creamy, luscious texture.
FAQs
Can I use other types of greens besides arugula?
Absolutely! Mixed greens, baby spinach, or even watercress make excellent alternatives that will bring their own unique flavor notes and textures to the salad.
How do I select the best burrata?
Look for burrata that feels soft and fresh with a milky aroma. High-quality burrata will have a creamy center and tender, thin outer shell for the perfect melt-in-your-mouth experience.
Is this salad suitable for vegan diets?
The salad as written contains burrata cheese, which is dairy. To make it vegan, substitute burrata with a creamy non-dairy cheese or avocado slices for richness.
Can I prepare the vegetables the day before?
Yes, you can roast the beets and carrots a day ahead and refrigerate them. Let them come to room temperature before assembling the salad to get optimal flavor and texture.
What can I use if I don’t have balsamic vinegar?
A good quality red wine vinegar or sherry vinegar can work in a pinch and still add a nice tang, though balsamic gives that signature sweetness that complements the roasted veggies perfectly.
Final Thoughts
This Roasted Beets and Carrots Salad with Burrata Recipe is a heartfelt celebration of simple ingredients elevated to delicious heights. I encourage you to try it soon—whether for a festive gathering or a nourishing weeknight dinner—because it’s a dish that feels special without any fuss. The harmony of earthy roasted roots, fresh greens, and creamy burrata truly makes it unforgettable. Enjoy every bite!
Print
Roasted Beets and Carrots Salad with Burrata Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and delicious Roasted Beets and Carrots Salad featuring sweet caramelized vegetables paired with creamy burrata cheese and fresh greens, dressed with balsamic vinegar and olive oil for a perfect balance of flavors. Ideal as a healthy appetizer or light main course.
Ingredients
Vegetables
- 2 medium-sized beets, peeled and cut into wedges
- 3 medium-sized carrots, peeled and sliced
For Roasting and Dressing
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Salad Assembly
- 1 ball of burrata cheese
- Fresh arugula or mixed greens (about 3 cups)
Optional Toppings
- Chopped nuts (walnuts or pecans)
- Fresh herbs (basil or parsley)
- Drizzle of honey or balsamic glaze
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the Vegetables: In a mixing bowl, combine the peeled and cut beet wedges and sliced carrots. Drizzle them with olive oil and season with salt and pepper. Toss thoroughly to coat evenly.
- Roast the Vegetables: Arrange the coated beets and carrots in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, turning halfway through to ensure even caramelization and tenderness.
- Cool the Vegetables: After roasting, remove the baking sheet from the oven and let the vegetables cool for 10-15 minutes, allowing their flavors to settle.
- Mix with Greens: Place a bed of fresh arugula or mixed greens in a large bowl. Add the roasted beets and carrots on top.
- Add Burrata: Tear the burrata cheese into pieces and distribute it evenly over the salad.
- Dress the Salad: Drizzle the salad with balsamic vinegar and additional olive oil if desired. Toss gently to combine all ingredients without breaking the burrata pieces excessively.
- Garnish: Sprinkle optional chopped nuts and fresh herbs over the salad. Add a drizzle of honey or balsamic glaze if preferred for a touch of sweetness.
- Serve Immediately: Enjoy the salad while the roasted vegetables are still warm, enhancing their natural sweetness and the overall flavor experience.
Notes
- Be sure to toss the vegetables halfway through roasting to ensure even cooking and caramelization.
- If burrata is not available, fresh mozzarella can be a substitute, though the creamy texture will vary.
- Adjust seasoning and dressing to taste; some may prefer more balsamic vinegar or a pinch of freshly cracked black pepper.
- Optional toppings add texture and flavor but can be omitted for a simpler salad.
- This salad is best served fresh but can be refrigerated for up to 1 day; add burrata just before serving to maintain its creaminess.
