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A vibrant salad of roasted beets and carrots topped with creamy burrata, fresh herbs, and a drizzle of balsamic glaze.

Roasted Beets and Carrots Salad Recipe – Elegant Side Dish with Burrata & Balsamic Glaze

This Roasted Beets and Carrots Salad with Burrata is a stunning side dish that’s as flavorful as it is beautiful. Earthy roasted beets and sweet carrots pair perfectly with creamy burrata cheese, fresh herbs, and a tangy balsamic drizzle. It’s a fresh, seasonal salad that works for elegant dinners, holiday tables, or light lunches. Serve chilled or at room temperature for a dish that’s rich in color, texture, and taste.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Salad, Side Dish, Starter
Cuisine Italian-inspired, Mediterranean
Servings 4
Calories 320 kcal

Equipment

  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Knife and cutting board
  • Serving platter

Ingredients
  

Main Salad:

  • 2 red beets, trimmed and peeled
  • 2 golden beets, trimmed and peeled
  • 4 carrots, halved lengthwise
  • 1 ball of burrata cheese (or 2 small)
  • 2 tbsp olive oil
  • Salt and pepper to taste

Vinaigrette:

  • 2 tbsp honey
  • 2 tbsp white wine or apple cider vinegar
  • 1 garlic clove, minced
  • 1 tsp fresh rosemary, finely chopped
  • 3 tbsp olive oil
  • Salt and pepper to taste

Optional Additions:

  • Arugula or spinach
  • Orange or grapefruit segments
  • Toasted pistachios or walnuts
  • Orange zest
  • Microgreens or edible flowers

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Prep vegetables: Peel and cut beets into wedges. Halve carrots lengthwise.
  • Season: Toss beets and carrots separately with olive oil, salt, and pepper.
  • Roast: Spread on separate parchment-lined baking sheets. Roast for 30–40 minutes, flipping halfway, until tender and caramelized.
  • Make vinaigrette: Whisk honey, vinegar, garlic, and rosemary. Slowly add olive oil while whisking. Season to taste.
  • Assemble: Arrange roasted vegetables on a platter. Tear burrata over top.
  • Finish: Drizzle with vinaigrette. Garnish with optional toppings.

Notes

  • Roast separately: Beets can bleed color—keep them apart for a cleaner look.
  • Room temp burrata: Let it sit out for 20–30 minutes before serving for best texture.
  • Make ahead: Roast vegetables and prepare vinaigrette in advance. Assemble just before serving.
  • Vegan option: Omit burrata or use plant-based cheese.
  • Flavor swaps: Try goat cheese or ricotta, and substitute rosemary with thyme or basil.
 
Keyword burrata salad, holiday starter, honey vinaigrette, roasted vegetables, rustic salad, vegetarian