There is something truly magical about the combination of earthy roasted vegetables paired with the rich silkiness of burrata cheese, and that’s exactly what makes this Roasted Beets & Carrots with Creamy Burrata Salad Recipe a standout favorite. Every bite bursts with vibrant colors and contrasting textures—the sweet caramelization of the beets and carrots playing perfectly against the luscious and creamy burrata, all brightened up by a tangy, homemade dressing. If you love a dish that feels both wholesome and indulgent, this salad will quickly become a cherished staple in your recipe collection.
Ingredients You’ll Need
Ingredients You’ll Need
This salad keeps things wonderfully simple but relies on quality ingredients to shine. Each component contributes something essential—whether it’s the deep earthiness of the beets, the natural sweetness of the carrots, or the dreamy creaminess of the burrata cheese. The dressing brings everything together with a perfect balance of tang and subtle sweetness.
- 2 medium beets, peeled and sliced into rounds: Choose firm, fresh beets for the best roasting results and vibrant color.
- 2 large carrots, peeled and sliced into rounds: Carrots add natural sweetness and a lovely contrast in texture once roasted.
- 2 tablespoons olive oil (for roasting): A good quality olive oil enhances flavor and helps vegetables caramelize beautifully in the oven.
- Salt and pepper to taste: Essential for seasoning and bringing out the natural flavors of the vegetables.
- 2 balls burrata cheese (about 6 oz each): The star of the dish—its creamy interior adds luscious richness to balance the roasted veggies.
- 1/4 cup toasted pine nuts (optional, for crunch): Adds a delightful crunch and a nutty depth that complements the creamy and roasted elements.
- Fresh parsley or arugula (for garnish): These greens provide a fresh, peppery lift and beautiful color contrast on the plate.
- 1 tablespoon balsamic vinegar: Brings acidity and a hint of sweetness to the dressing, cutting through the richness.
- 1 tablespoon Dijon mustard: Adds a mild kick and emulsion to the dressing for a smooth finish.
- 1 teaspoon honey (optional, for sweetness): Balances the tanginess of the vinegar and mustard with subtle sweetness.
- 3 tablespoons extra virgin olive oil (for dressing): Creates a luscious, silky dressing that ties the salad components together.
How to Make Roasted Beets & Carrots with Creamy Burrata Salad Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400°F (200°C) and line a baking sheet with parchment paper. This simple step ensures even roasting and makes cleanup a breeze.
Step 2: Prepare and Roast the Vegetables
Lay out the sliced beets and carrots on the baking sheet in a single layer. Drizzle with the 2 tablespoons olive oil, then sprinkle with salt and pepper. Roast for 25 to 30 minutes, flipping halfway through so they caramelize beautifully and get tender throughout. That golden, slightly charred edge is what makes these vegetables sing!
Step 3: Make the Tangy Dressing
While the vegetables roast and cool, whisk together the balsamic vinegar, Dijon mustard, honey if you’re using it, and the extra virgin olive oil in a small bowl. Season with a pinch of salt and pepper. This dressing is bright and perfectly balanced, ready to lift the flavors of your salad to the next level.
Step 4: Assemble the Salad
Arrange the warm roasted beets and carrots artfully on a large serving platter. Tear the burrata balls into rustic chunks and scatter them over the vegetables. The warm veggies let the burrata soften ever so slightly, making it even creamier and more irresistible.
Step 5: Dress and Garnish
Drizzle your freshly made dressing generously over the salad. If you want that extra layer of texture, sprinkle toasted pine nuts on top. Finish by garnishing with fresh parsley or a handful of arugula leaves for that pop of green and a peppery bite.
Step 6: Serve and Enjoy
This salad is best enjoyed immediately to savor the contrast of warm roasted veggies against the cool, creamy burrata. Every forkful invites you to savor the harmony of flavors and textures—truly a feast for the senses.
How to Serve Roasted Beets & Carrots with Creamy Burrata Salad Recipe
Garnishes
Fresh herbs like parsley, basil, or peppery arugula are fantastic garnishes that bring a bright pop of flavor and color. Toasted pine nuts or walnuts add texture and a subtle nutty element. A quick drizzle of good-quality balsamic glaze right before serving can also elevate this dish to elegant heights.
Side Dishes
This salad pairs beautifully with simple grilled meats, crusty artisan bread, or even a light grain like quinoa or farro. It’s also a wonderful way to bring freshness and elegance to a richer meal like roasted chicken or lamb.
Creative Ways to Present
For a stunning presentation, try layering the roasted beets and carrots in overlapping circles on a white platter, then nestle burrata pieces in between. Alternatively, serve the salad in individual bowls and garnish each with a small handful of toasted nuts and fresh greens for a dinner party-worthy appetizer.
Make Ahead and Storage
Storing Leftovers
Store leftover roasted beets and carrots in an airtight container in the refrigerator for up to 3 days. Keep the burrata separate and add it fresh when you are ready to serve, so it stays creamy and fresh.
Freezing
While roasted beets and carrots freeze well, burrata does not freeze nicely due to its texture. You can freeze the roasted vegetables for up to 2 months, then thaw and reheat before adding fresh burrata and dressing.
Reheating
Reheat the roasted vegetables gently in a warm oven or skillet to avoid drying them out. Once warm, assemble your salad fresh with burrata and dressing so each component shines.
FAQs
Can I use other types of cheese instead of burrata?
Absolutely! While burrata offers that unique creamy center, fresh mozzarella or even goat cheese can work as delicious substitutes if burrata is not available.
How do I get the best flavor from the roasted beets and carrots?
Using fresh, firm vegetables and roasting them until slightly caramelized brings out their natural sweetness. Don’t rush the roasting time—patience pays off with great flavor.
Is this salad suitable for vegans?
This version contains burrata, which is a dairy product. For a vegan twist, you can substitute with a plant-based creamy cheese or omit the cheese entirely and add extra toasted nuts for richness.
Can I prepare parts of this salad in advance?
Yes! The beets and carrots can be roasted a day ahead and stored in the fridge. The dressing can also be made early. Assemble with burrata just before serving for best texture.
What wines pair well with this salad?
A crisp, unoaked white like Sauvignon Blanc or a light Pinot Noir complements the earthy vegetables and creamy cheese beautifully without overpowering the dish.
Final Thoughts
This Roasted Beets & Carrots with Creamy Burrata Salad Recipe is the kind of dish that feels like a warm hug on a plate—comforting, fresh, and packed with vibrant flavor. It’s easy to prepare, visually stunning, and perfect for both casual dinners and special occasions. Give it a try and watch it become one of your go-to salads to brighten up any meal!
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Roasted Beets & Carrots with Creamy Burrata Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Roasted Beets & Carrots Salad topped with creamy burrata cheese, toasted pine nuts, and a tangy balsamic mustard dressing. This easy-to-make recipe highlights roasted root vegetables with a luscious creamy texture from burrata, perfect for a light lunch or elegant side dish.
Ingredients
Roasted Vegetables
- 2 medium beets, peeled and sliced into rounds
- 2 large carrots, peeled and sliced into rounds
- 2 tablespoons olive oil (for roasting)
- Salt and pepper to taste
Salad & Dressing
- 2 balls burrata cheese (about 6 oz each)
- 1/4 cup toasted pine nuts (optional, for crunch)
- Fresh parsley or arugula (for garnish)
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (optional, for sweetness)
- 3 tablespoons extra virgin olive oil (for dressing)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Roast the Beets and Carrots: Arrange the sliced beets and carrots evenly on the lined baking sheet. Drizzle with 2 tablespoons olive oil, and season with salt and pepper to taste.
- Roast Until Tender: Place the baking sheet in the oven and roast for 25-30 minutes, flipping the vegetables halfway through cooking to ensure even caramelization. Roast until the vegetables are tender and slightly caramelized. Remove and set aside to cool slightly.
- Make the Dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey (if using), and 3 tablespoons extra virgin olive oil until emulsified. Season with salt and pepper to taste.
- Assemble the Salad: Arrange the roasted beets and carrots on a large serving platter. Tear the burrata cheese into pieces and distribute it over the roasted vegetables evenly.
- Add Toppings and Dressing: Drizzle the prepared dressing over the salad. Sprinkle with toasted pine nuts if using, and garnish with fresh parsley or arugula for added freshness and color.
- Serve Immediately: Serve the salad immediately to enjoy the contrast of warm roasted vegetables and cool creamy burrata, along with the crunchy pine nuts and fresh herbs.
Notes
- For extra flavor, you can sprinkle some fresh thyme or rosemary on the vegetables before roasting.
- Toast pine nuts carefully over low heat to avoid burning and achieve best crunch.
- Burrata is best served fresh; add it just before serving to maintain its creamy texture.
- This salad can be served warm or at room temperature.
- Honey in the dressing is optional and can be omitted for a less sweet vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
