Roasted Beets and Carrots Salad with Burrata Recipe

There’s something truly magical about the vibrant colors and earthy sweetness of roasted roots, and when paired with the creamy indulgence of burrata, it creates a salad that’s as stunning as it is delicious. This Roasted Beets and Carrots Salad with Burrata Recipe effortlessly combines tender, caramelized vegetables with fresh greens, tangy balsamic honey dressing, and crunchy nuts, making it an unforgettable dish you’ll want to share with everyone at your table. Whether for a light lunch or an impressive starter, this salad celebrates simple ingredients in the most extraordinary way.

Ingredients You’ll Need

Every ingredient in this salad plays a crucial role, offering vibrant color, contrasting textures, and layers of flavor that come together perfectly. Don’t let the simplicity fool you; each component is essential to creating the balance and excitement that make this dish shine.

• Red and golden beets: Their natural sweetness and vivid colors add both flavor and visual appeal to the salad.
• Carrots sliced on a bias: Adds a tender yet firm texture and gentle earthiness.
• Olive oil: The foundation for roasting that enhances flavor and ensures perfect caramelization.
• Salt and black pepper: Simple seasoning that brings out the natural taste of the vegetables.
• Honey: Adds a sweet counterbalance to the earthiness of the beets and carrots.
• Balsamic vinegar: Provides tang and depth, elevating the dressing to its signature richness.
• Arugula or mixed greens: Freshness and a peppery bite contrast the roasted veggies wonderfully.
• Fresh burrata cheese: Creamy and luscious, it melts in your mouth and enriches every bite.
• Toasted pistachios or walnuts: Bring crunch and nuttiness that complement the softness of the cheese and vegetables.
• Sliced red onion: Adds a sharp, bright note to balance the salad’s sweetness.
• Fresh basil leaves: Their aromatic freshness ties the salad together beautifully.
• Optional lemon zest: Adds a lovely citrusy brightness as a finishing touch.

How to Make Roasted Beets and Carrots Salad with Burrata Recipe

Step 1: Prepare and Roast the Vegetables

Start by preheating your oven to 425°F. Peel and cut your red and golden beets into wedges, and slice the carrots on a bias for a nice presentation. Lay these on a baking sheet, drizzle generously with olive oil, and season with salt and black pepper. Toss everything to coat evenly, then roast for 30 to 40 minutes, stirring once halfway through. The goal here is to get tender, caramelized vegetables that burst with natural sweetness and gorgeous color.

Step 2: Whisk the Balsamic Honey Dressing

While the vegetables are roasting, combine honey and balsamic vinegar in a small bowl. Whisk them together until you get a smooth, glossy dressing that will add a sweet-tart kick bursting with rich flavor – this simple mixture is the magic that will bring the entire salad to life.

Step 3: Assemble the Salad Base

Spread a bed of arugula or your favorite mixed greens on a serving platter. The fresh peppery bite of arugula is a perfect counterpoint to the warm roasted root vegetables, offering a crisp, refreshing layer beneath.

Step 4: Layer the Roasted Vegetables and Burrata

Once the beets and carrots are out of the oven and still warm, arrange them over the greens. Tear the burrata cheese into generous chunks and scatter it across the salad, allowing its creamy richness to mingle with the warm roots for a truly dreamy contrast.

Step 5: Dress and Garnish

Drizzle the balsamic honey dressing generously over the salad, letting it seep into every corner. Add the thinly sliced red onion, toasted pistachios or walnuts for crunch, and scatter fresh basil leaves on top. If you like a touch of zing, finish with a sprinkle of lemon zest to brighten all the flavors.

How to Serve Roasted Beets and Carrots Salad with Burrata Recipe

Garnishes

Fresh basil leaves and toasted nuts are perfect garnishes that bring aroma, texture, and flavor to this salad. For an extra pop, you can add edible flowers or microgreens to elevate the presentation.

Side Dishes

This salad shines wonderfully as a main for a light lunch or a starter alongside crusty bread or a simple grain like quinoa or farro. It can also complement roasted chicken or grilled fish beautifully, lending a fresh and colorful balance.

Creative Ways to Present

Serve this salad on a large, rustic platter to highlight the vibrant colors. You could also plate individual portions with a drizzle of extra virgin olive oil and a sprinkling of sea salt flakes for an elegant touch. For outdoor gatherings, serve in mason jars layered for a charming picnic feel.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the roasted vegetables and greens separately from the burrata to keep everything fresh and vibrant. Use airtight containers and refrigerate for up to 2 days. Add the cheese and dressing just before serving again to maintain the salad’s best texture and flavor.

Freezing

This salad is best enjoyed fresh. Freezing is not recommended, especially due to the burrata and fresh greens, which do not hold up well when thawed and can become watery and limp.

Reheating

To reheat the roasted beets and carrots, gently warm them in a skillet or oven until just heated through. Avoid reheating the entire salad together to keep the greens crisp and the burrata creamy and fresh.

FAQs

Can I use goat cheese instead of burrata?

Absolutely! Goat cheese offers a similar creamy texture with a tangier flavor. It’s a wonderful alternative if burrata is not available or if you prefer a stronger cheese profile.

Can I prepare this salad vegan?

You can easily make a vegan version by omitting the burrata and perhaps substituting with marinated tofu or a nut-based cheese. The roasted vegetables and dressing will still create a flavorful base.

What other nuts can I use besides pistachios or walnuts?

Almonds, pecans, or hazelnuts all bring delightful crunch and nutty flavor. Toast them lightly to release their oils and enhance their aroma for the best results.

Is it okay to roast the vegetables with balsamic vinegar?

Yes! Adding a splash of balsamic vinegar during roasting can deepen the flavor of the beets and carrots with a lovely sweet acidity, but be careful not to use too much to prevent burning.

How long does the salad keep its freshness after assembling?

This salad tastes best when freshly assembled. If stored with dressing and cheese, expect it to stay fresh for no more than a few hours before greens wilt and burrata loses its texture.

Final Thoughts

If you’re looking for a salad that feels both indulgent and nourishing, colorful and flavorful, this Roasted Beets and Carrots Salad with Burrata Recipe is absolutely worth making. It’s a celebration of simple ingredients transformed into something truly special. Trust me, once you’ve tried it, this will become a favorite in your rotation — perfect for sharing with friends or savoring on a cozy night in.

Roasted Beets and Carrots Salad with Burrata Recipe

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• Author: admin
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Roasted Beets and Carrots Salad with Burrata combines tender, caramelized root vegetables with creamy burrata cheese, fresh greens, and toasted nuts, all drizzled with a sweet and tangy balsamic honey dressing. Perfect for a nutritious Mediterranean-inspired vegetarian meal.

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Ingredients

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Vegetables

• 3 red beets, peeled and cut into wedges
• 3 golden beets, peeled and cut into wedges
• 4 peeled carrots, sliced on a bias
• 1 small red onion, thinly sliced
• 2 cups arugula or mixed greens

Dressing and Seasoning

• 3 tbsp olive oil, divided
• Salt, to taste
• Black pepper, to taste
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• Optional: lemon zest, for garnish

Cheese and Toppings

• 8 oz fresh burrata cheese
• 1/4 cup toasted pistachios or walnuts
• Fresh basil leaves, a handful for garnish

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Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
2. Prepare Vegetables: Place the beet wedges and carrot slices on a large baking sheet. Drizzle with olive oil, then season evenly with salt and black pepper. Toss everything thoroughly to ensure the vegetables are well coated.
3. Roast Vegetables: Roast in the preheated oven for 30 to 40 minutes, stirring once halfway through, until the beets and carrots are tender and the edges are caramelized.
4. Make Dressing: While the vegetables roast, whisk together honey and balsamic vinegar in a small bowl until the mixture is smooth and well combined.
5. Assemble Salad Base: Arrange the arugula or mixed greens evenly on a large serving platter.
6. Add Roasted Vegetables: Once the beets and carrots are warm from the oven, spread them over the greens for a balanced presentation.
7. Add Burrata Cheese: Tear the burrata into large chunks and scatter it over the salad to add creamy richness.
8. Dress the Salad: Drizzle the balsamic honey dressing generously over the entire salad to enhance flavors.
9. Add Final Toppings: Sprinkle sliced red onion, toasted pistachios or walnuts, and fresh basil leaves across the salad.
10. Optional Garnish: Finish with a light sprinkle of lemon zest if you desire a bright, citrusy note.

Notes

• For enhanced flavor, add a splash of balsamic vinegar when roasting the vegetables.
• Use baby beets for quicker preparation and roasting time.
• If burrata is not available, goat cheese is a suitable substitute.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean