If you are craving a salad that is as vibrant in flavor as it is in color, this Roasted Beets and Carrots Salad with Burrata Recipe is exactly what you need on your table. The earthy sweetness of slow-roasted beets and carrots paired with the creamy, dreamy burrata cheese creates a perfect harmony of textures and tastes that feels both fresh and indulgent. Each bite bursts with the warm notes of honey and balsamic glaze, accented by the crunch of toasted nuts and the bright kick of greens. Whether you want a show-stopping starter or a light yet satisfying main, this salad checks all the boxes with effortless elegance.
Ingredients You’ll Need
This salad keeps things wonderfully simple but relies on high-quality ingredients that truly shine through the roasting process and thoughtful dressing. Each element adds a layer of flavor, texture, or color to make the dish pop on your plate.
- 3 medium beets (red or golden): Roasting these brings out their natural sweetness and deepens their color, with golden beets adding a lovely contrast.
- 3 large carrots (peeled and sliced): Adds a tender yet slightly caramelized bite, balancing the earthiness of beets.
- 2 tablespoons olive oil: Essential for roasting and dressing, giving richness and smoothness.
- ½ teaspoon salt: Enhances all the natural flavors and balances sweetness.
- ¼ teaspoon black pepper: Adds a subtle kick without overpowering the ingredients.
- 1 tablespoon balsamic vinegar: Brings tangy depth and a hint of sweetness to both the veggies and dressing.
- 1 tablespoon honey or maple syrup: Complements the roasted fruits with soft floral sweetness.
- 5 ounces arugula or mixed greens: Adds a fresh, peppery crunch that brightens the whole salad.
- 2 balls fresh burrata cheese (torn or halved): Creamy, luscious, and indulgent, it elevates the salad to the next level.
- ¼ cup chopped toasted walnuts or pistachios: Provides a satisfying crunch and nutty flavor contrast.
- 1 tablespoon chopped fresh mint or basil (optional): Offers a refreshing herbal note for extra vibrancy.
- For the dressing: 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt and pepper to taste—these ingredients come together to create a luscious, tangy dressing that ties everything perfectly.
How to Make Roasted Beets and Carrots Salad with Burrata Recipe
Step 1: Roast the Beets and Carrots
Start by preheating your oven to 400 degrees Fahrenheit. Wrap the whole beets carefully in foil to lock in moisture and place them on a baking sheet. Toss the carrot slices in a tablespoon of olive oil, salt, and pepper, then spread them evenly on the same or a separate baking sheet. Carrots roast faster, so give them about 25 to 30 minutes until they are tender and slightly caramelized. The beets will need a longer time, around 45 to 50 minutes, until they are fork-tender. Let the beets cool a bit before peeling and cutting them into wedges. This roasting step intensifies the natural sweetness and softens each vegetable beautifully for this Roasted Beets and Carrots Salad with Burrata Recipe.
Step 2: Prepare the Dressing
While the veggies are roasting, prepare the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper in a small bowl. The Dijon adds a subtle zing, and the honey balances the acidity, creating a silky sauce that will coat the salad ingredients perfectly.
Step 3: Assemble the Salad
In a large mixing bowl, toss the arugula or mixed greens with half of the dressing to ensure each leaf is lightly coated. Arrange these greens on a serving platter or on individual plates, providing a fresh and peppery base. Artfully arrange the roasted carrots and beets on top, then add torn pieces of burrata cheese. Sprinkle the toasted nuts over everything for a delightful crunch. Drizzle the remaining dressing over the salad and add a final flourish of fresh mint or basil if you’re using it. This method creates layers of flavor and texture that come together deliciously in the Roasted Beets and Carrots Salad with Burrata Recipe.
How to Serve Roasted Beets and Carrots Salad with Burrata Recipe
Garnishes
To make your salad even more inviting, consider garnishing with freshly cracked black pepper, a sprinkle of flaky sea salt, or additional chopped fresh herbs like basil or mint. A light drizzle of good quality extra virgin olive oil right before serving can also add a luscious finish. These little touches highlight the natural ingredients and make the flavors pop brilliantly.
Side Dishes
This salad stands beautifully on its own but pairs wonderfully with light and simple side dishes. Think grilled or roasted chicken for added protein, warm quinoa to make it more filling, or crusty artisan bread to scoop up the creamy cheese and dressing. It’s versatile enough to complement a range of meals, perfect for both weeknight dinners and special occasions.
Creative Ways to Present
For an eye-catching presentation, serve the salad on a large white platter to make the colors sing, or layer it in a clear glass bowl for a stunning visual effect. You can also create individual servings in shallow bowls and add a lemon wedge on the side for extra brightness. Using edible flowers on top adds a playful and elegant touch, making your Roasted Beets and Carrots Salad with Burrata Recipe as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this delightful salad, keep the greens separate from the roasted veggies and cheese to avoid sogginess. Store each component in airtight containers in the refrigerator and assemble right before eating. The roasted beets and carrots can be refrigerated for up to 3 days, retaining their flavor and texture well.
Freezing
Freezing is not recommended for this salad because the burrata cheese and fresh greens do not freeze well and lose their texture. However, you can roast the beets and carrots in advance, freeze them separately, and thaw before assembling the salad to save time while maintaining flavor.
Reheating
When you want to enjoy warm roasted veggies, gently reheat the beets and carrots in a low oven or on the stovetop. Avoid microwave reheating to preserve texture. Add the cheese and greens fresh after reheating so everything stays crisp and creamy, just like in the Roasted Beets and Carrots Salad with Burrata Recipe.
FAQs
Can I use other types of greens instead of arugula?
Absolutely! While arugula adds a nice peppery bite, mixed greens, spinach, or baby kale work beautifully too. Just choose greens that hold up well under a light dressing.
Is it necessary to peel the beets before roasting?
Peeling before roasting is optional since the beet skin softens during cooking. Wrapping them in foil helps steam and roast simultaneously, so you can easily rub off the skins once cool.
Can I substitute burrata with another cheese?
If burrata is unavailable, fresh mozzarella or creamy goat cheese can be good alternatives, though burrata’s creamy center is uniquely indulgent and worth seeking out.
How long can I prepare this salad in advance?
Roast the beets and carrots a day ahead, but assemble the salad just before serving to keep the greens fresh and the cheese creamy.
What nuts work best for topping this salad?
Toasted walnuts or pistachios add lovely crunch and flavor, but pecans or toasted almonds work equally well, so feel free to use your favorites.
Final Thoughts
This Roasted Beets and Carrots Salad with Burrata Recipe is a celebration of simple ingredients elevated by thoughtful preparation and beautiful presentation. It’s the kind of salad that invites you to slow down, savor each bite, and impress anyone lucky enough to share your table. I can’t encourage you enough to make it soon and discover how effortlessly it brightens up any meal or occasion.
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Roasted Beets and Carrots Salad with Burrata Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten Free
Description
This Roasted Beets and Carrots Salad with Burrata is a vibrant, Mediterranean-inspired dish featuring tender roasted beets and caramelized carrots, paired with creamy burrata cheese, crunchy toasted nuts, and a tangy balsamic dressing. Perfect as a refreshing starter or light side, this salad combines earthy sweetness and fresh greens for a wholesome and visually stunning meal.
Ingredients
Vegetables and Cheese
- 3 medium beets (red or golden)
- 3 large carrots (peeled and sliced)
- 5 ounces arugula or mixed greens
- 2 balls fresh burrata cheese (torn or halved)
Roasting and Salad Seasoning
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- ¼ cup chopped toasted walnuts or pistachios
- 1 tablespoon chopped fresh mint or basil (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat oven and prepare vegetables: Preheat your oven to 400°F (200°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper, then spread them out on the same or a separate baking sheet.
- Roast carrots and beets: Roast the carrots in the oven for 25 to 30 minutes until they are tender and lightly caramelized. Roast the foil-wrapped beets for 45 to 50 minutes or until you can easily pierce them with a fork. Remove from the oven and allow the beets to cool before peeling and slicing into wedges.
- Make the dressing: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon balsamic vinegar, Dijon mustard, honey, and seasoning with salt and pepper to taste. Blend until smooth and emulsified.
- Assemble the salad: In a mixing bowl, toss the arugula or mixed greens with half of the dressing to lightly coat. Spread the dressed greens on a platter or individual plates. Arrange the roasted carrots and beet wedges on top. Tear or halve the burrata cheese and add over the salad. Sprinkle with chopped toasted walnuts or pistachios.
- Finish and garnish: Drizzle the remaining dressing over the assembled salad and garnish with chopped fresh mint or basil if desired. Serve immediately, either warm or at room temperature.
Notes
- Golden beets add a lovely color contrast and do not stain other ingredients as much as red beets.
- Roast the vegetables ahead of time to serve the salad warm or chilled.
- This salad works well as a starter or an elegant side dish.
- For a heartier main course, add grilled chicken or another protein of choice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
