Roasted Beets & Carrots Salad with Creamy Burrata – Fresh & Elegant
Bright, earthy, and deliciously creamy – this Roasted Beets and Carrots Salad with Burrata is the perfect balance of flavors and textures. Tender roasted veggies pair beautifully with rich burrata cheese, fresh herbs, and a drizzle of olive oil or balsamic glaze. A stunning side dish or light main that’s ideal for holidays, dinner parties, or healthy everyday meals.
Equipment
- Baking sheet lined with parchment paper
- Sharp chef’s knife and vegetable peeler
- Mixing bowls
- Serving platter or shallow bowl
- Optional: tongs, microplane for zest, small whisk for dressing
Ingredients
Vegetables & Cheese
- 3 medium beets (red, golden, or Chioggia), scrubbed
- 3–4 medium carrots, peeled and sliced lengthwise
- 8 oz fresh burrata
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar or lemon juice
- 1 tsp honey or maple syrup
- Zest of 1 lemon (optional)
- Salt and freshly ground black pepper, to taste
Optional Add-ins & Garnish
- Arugula, spinach, or watercress
- Toasted walnuts, pecans, or pistachios
- Pomegranate seeds or sliced fresh fruit (pear, orange, figs)
- Fresh herbs (parsley, dill, or basil)
- Microgreens
Instructions
- Preheat oven to 400°F (200°C).
- Prepare beets – Wrap whole beets in foil and roast for 40–50 minutes until fork-tender. Allow to cool, then peel and slice into wedges or rounds.
- Roast carrots – Toss carrots with olive oil, salt, and pepper. Roast on a parchment-lined sheet for 20–25 minutes until caramelized at edges.
- Make dressing – Whisk together olive oil, balsamic vinegar or lemon juice, honey, lemon zest, salt, and pepper.
- Assemble salad – Arrange roasted beets and carrots on a platter. Tear burrata over the top, allowing the creamy interior to spill onto the vegetables.
- Add optional elements – Scatter arugula, nuts, seeds, fruit, and fresh herbs as desired. Drizzle dressing immediately before serving.
- Serve – Enjoy warm, at room temperature, or chilled
Notes
- Make-ahead: Roast vegetables up to 2 days in advance; store burrata separately.
- Vegan option: Replace burrata with cashew-based vegan “cheese.”
- Dressing: Add just before serving to prevent soggy vegetables.
- Peeling beets: Peel under running water to avoid staining hands.
- Presentation tip: Mix red and golden beets for visual contrast; sprinkle microgreens or pomegranate seeds for a restaurant-style finish.