The Vibrant Roasted Beets & Carrots with Creamy Burrata Salad isn’t just a feast for your eyes—it’s a celebration of flavor and texture on one stunning platter. You’ll love the way the sweet, caramelized roots meld with rich burrata and a rosemary-kissed vinaigrette, creating a dish that feels indulgent but remains oh-so-easy to assemble.
Why You’ll Love This Recipe
- Color on Your Plate: Roasted beets and carrots turn every meal into an edible rainbow—this salad is guaranteed to make your table pop.
- Irresistibly Creamy Burrata: Each bite brings a lush creaminess that pairs gorgeously with subtly sweet and earthy vegetables.
- Herby, Bright Vinaigrette: Fresh rosemary and a hint of honey tie all the flavors together and keep this salad vibrant and exciting.
- Easily Customizable: You can swap veggies, add nuts, or even change the dressing based on what’s in your kitchen or your mood.
Ingredients You’ll Need
One of the delights of this Vibrant Roasted Beets & Carrots with Creamy Burrata Salad is its simplicity—each ingredient has a special role, whether it’s lending color, boosting flavor, or creating irresistible texture. Here’s how each piece contributes to the magic.
- Red Beets: These bring a bold, earthy sweetness and a pop of jewel-toned color—be sure to peel them for best texture!
- Golden Beets: Milder than red beets, golden varieties offer honeyed notes and a beautiful sunshine hue.
- Carrots: Roasting intensifies their sweetness and adds a soft, caramelized edge that pairs beautifully with beets.
- Olive Oil: For roasting and sautéing; it coaxes out natural sweetness and ensures golden, tender veggies.
- Salt: Essential for seasoning—don’t forget to taste as you go!
- Burrata Cheese: The creamy center is pure decadence and absolutely elevates the finished salad.
- Beet Greens (optional): Sautéed quickly, these greens make the salad extra nourishing and add a touch of pleasant bitterness.
- White Wine Vinegar: Its gentle tang sharpens up the vinaigrette without overpowering the dish.
- Honey: Just a spoonful, this natural sweetener balances the vinegar’s acidity and harmonizes everything.
- Garlic Clove: A little raw garlic in the dressing infuses warmth and punch.
- Fresh Rosemary: Finely chopped, it’s the aromatic backbone of your vinaigrette—don’t skip it!
Variations
One of the best things about the Vibrant Roasted Beets & Carrots with Creamy Burrata Salad is how wonderfully adaptable it is. Whether you’re addressing dietary needs or just feeling creative, these easy swaps will keep things fresh and exciting.
- Add Crunch: Sprinkle toasted pistachios, walnuts, or sunflower seeds over the top for added texture and nutty richness.
- Swap the Cheese: If burrata isn’t available, creamy goat cheese or feta make excellent alternatives.
- Try Other Veggies: Roasted parsnips or sweet potatoes blend right in for a touch of autumnal sweetness.
- Change Up the Greens: No beet greens? Baby arugula or spinach bring a fresh bite and extra color.
- Make It Vegan: Swap out the burrata for a plant-based cheese and use maple syrup instead of honey for a totally vegan delight.
How to Make Vibrant Roasted Beets & Carrots with Creamy Burrata Salad
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). Giving your oven a good head start ensures the beets and carrots roast up quickly and evenly, turning their natural sugars into golden perfection.
Step 2: Prep and Roast the Veggies
Cut the beets into wedges and halve the carrots lengthwise, then toss them all with olive oil and salt until nicely coated. Spread them out on a baking sheet in a single layer so every piece has room to caramelize. Roast for about 30 minutes, turning halfway through, until the veggies are just fork-tender and gorgeously golden at the edges.
Step 3: Sauté the Beet Greens
While your veggies are roasting, quickly sauté the chopped beet greens in a skillet with a splash of olive oil. Just two or three minutes is perfect—they’ll wilt down into vibrant, silky ribbons, adding goodness and color to your salad.
Step 4: Whip Up the Dressing
In a small bowl, whisk together olive oil, white wine vinegar, honey, minced garlic, rosemary, and a pinch of salt. The rosemary gives everything a pop of herbaceous brightness, and the honey rounds out those beautiful tangy notes.
Step 5: Assemble the Salad
Let your roasted veggies cool for a few minutes so they’re warm, not hot. Arrange the beets and carrots on a serving platter, scatter the sautéed greens over the top, and gently nestle torn pieces of burrata all over. Every bite should get a little cheese!
Step 6: Dress and Serve
Finish by drizzling the rosemary-honey vinaigrette generously over everything. Add a touch of flaky salt or a sprinkle of extra herbs to taste. The Vibrant Roasted Beets & Carrots with Creamy Burrata Salad can be served warm or at room temperature—either way, it’s magic.
Pro Tips for Making Vibrant Roasted Beets & Carrots with Creamy Burrata Salad
- Roast for Depth: Don’t be afraid to let your veggies get golden-brown at the edges—those darker caramelized bits give your salad incredible flavor.
- Burrata at Room Temp: Take your burrata out of the fridge as you prep—it’s creamiest and most luscious when it’s not super cold.
- Keep the Colors Bright: If you’re worried about the red beets staining the gold or carrots, roast them separately, then arrange together on the platter.
- Dress Just Before Serving: To keep the vegetables’ texture and the burrata’s silkiness, drizzle the vinaigrette right at the end.
How to Serve Vibrant Roasted Beets & Carrots with Creamy Burrata Salad
Garnishes
I love to finish this salad with a shower of fresh herbs like parsley, dill, or more rosemary. A dusting of flaky sea salt and a scattering of toasted seeds or nuts bring extra crunch and elevate every bite of the Vibrant Roasted Beets & Carrots with Creamy Burrata Salad.
Side Dishes
This salad shines on its own but pairs beautifully with crusty bread (think rustic sourdough), grilled chicken, or simple fish dishes. For a cozy vegetarian spread, serve alongside warm grain bowls or hearty lentil soup.
Creative Ways to Present
Show off the colors by arranging your vegetables in bold stripes or concentric circles, then crown with burrata and herbs. For parties, serve the Vibrant Roasted Beets & Carrots with Creamy Burrata Salad layered in jars or as individual composed plates—your guests will swoon!
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the fridge. The roasted beets, carrots, and sautéed greens keep well for up to three days, but hold off adding the burrata and dressing until you’re ready to serve for best texture.
Freezing
Freezing isn’t recommended for assembled Vibrant Roasted Beets & Carrots with Creamy Burrata Salad—burrata loses its dreamy texture and vegetables soften too much. If needed, you can freeze the roasted veggies alone and thaw them for future salads or bowls.
Reheating
To enjoy leftovers warm, gently reheat the roasted vegetables and greens in a skillet or microwave until just heated through. Add fresh burrata and drizzle with vinaigrette right before serving for that fresh, creamy finish.
FAQs
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Can I make the Vibrant Roasted Beets & Carrots with Creamy Burrata Salad ahead of time?
Absolutely! You can roast the beets and carrots up to two days in advance and store them in the fridge. Sauté or prep the other components fresh and assemble just before serving for the best burrata texture.
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Is there a substitute for burrata in this recipe?
If you can’t find burrata, you can use fresh mozzarella, creamy goat cheese, or even ricotta for a similarly luscious result.
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What’s the best way to keep the beets from bleeding color onto the other veggies?
To keep colors distinct, roast red and golden beets on separate trays, then toss together with carrots only when assembling the final salad.
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Can I serve this salad cold?
Definitely! The Vibrant Roasted Beets & Carrots with Creamy Burrata Salad is delicious warm or at room temperature, and also works beautifully chilled straight from the fridge.
Final Thoughts
I hope you’ll give the Vibrant Roasted Beets & Carrots with Creamy Burrata Salad a spot at your table soon—it’s the kind of dish that brings a little joy and a lot of color to any meal. Don’t be surprised if everyone asks for seconds (and the recipe)!
Print
Vibrant Roasted Beets & Carrots with Creamy Burrata Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Roasting
- Method: Oven
- Cuisine: Unknown
Description
A vibrant and colorful salad featuring roasted red and golden beets, carrots, and creamy burrata cheese, drizzled with a flavorful rosemary vinaigrette. This dish is both visually stunning and delicious, perfect for a light lunch or impressive side dish.
Ingredients
For the Salad:
- 3 red beets, peeled and sliced
- 3 golden beets, trimmed and peeled
- 6 carrots, halved lengthwise
- Olive oil, for roasting
- Salt, to taste
- Burrata cheese, for topping
- Beet greens (optional), chopped
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon fresh rosemary, finely chopped
- Salt, to taste
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Prepare the Vegetables: Cut red and golden beets into wedges. Toss beets and carrots with olive oil and salt. Spread on a baking sheet in a single layer. Roast for 30 minutes, turning once, until caramelized and tender.
- Sauté the Beet Greens: In a skillet over medium heat, warm a splash of olive oil. Add beet greens and sauté for 2–3 minutes until wilted. Set aside.
- Make the Dressing: In a small bowl, whisk olive oil, vinegar, honey, minced garlic, rosemary, and salt until combined.
- Assemble the Salad: Let roasted vegetables cool slightly. Arrange roasted beets and carrots on a platter, add sautéed greens, and top with burrata. Tear burrata gently over the vegetables.
- Dress and Serve: Drizzle with rosemary vinaigrette. Serve warm or at room temperature with a sprinkle of salt or extra herbs, if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 35mg
