If you’re looking for a salad that packs a punch in both flavor and color, you’ll love this Roasted Beets and Carrots Salad with Burrata Recipe. It’s vibrant, easy to make, and perfect for a cozy weeknight dinner or a special gathering. The sweetness of roasted beets and carrots paired with creamy burrata is a combination that never fails to impress—and trust me, the fresh herb dressing ties it all together beautifully.
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In the Kitchen
This Roasted Beets and Carrots Salad with Burrata Recipe is one of those dishes I turn to when I want something healthy but a bit special. It’s simple, yet the roasting deepens the natural sweetness of the veggies, and the burrata adds a luxurious creaminess that feels indulgent without being heavy.
- Juicy and Tender Every Time: Roasting the beets and carrots at a steady 400°F ensures they cook through evenly, getting beautifully caramelized edges without drying out.
- Golden, Satisfying Finish: The honey and rosemary dressing perfectly balances the earthy vegetables with a touch of brightness and herbal warmth.
- Simple Ingredients, Big Impact: Minimal pantry staples create a fresh, eye-catching salad that feels thoughtfully crafted.
- Weeknight to Weekend Ready: It’s versatile enough for a quick dinner or as a show-stopping side for guests.
Ingredients at a Glance
The key to this Roasted Beets and Carrots Salad with Burrata Recipe is freshness—especially when choosing your beets and carrots. Opt for firm roots and vibrant greens to boost flavor and texture.
- Beets (red and golden): Choose firm, smooth-skinned beets with bright, fresh tops if possible—the beet greens add a lovely sautéed note.
- Carrots: Pick firm carrots with a bright orange color; halving lengthwise helps them roast evenly.
- Olive oil: Use good quality extra virgin olive oil—it really shines in the dressing and roasting.
- Fresh rosemary: Fresh herbs lift the salad, so pick sprigs with a deep green color and fragrant aroma.
- Burrata: Pick a creamy burrata for the best melting texture and milky flavor contrast.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Roasted Beets and Carrots Salad with Burrata Recipe
Step 1 — Prep and Roast Your Veggies
First things first, heat your oven to 400 degrees F. Trim the beet tops carefully, but save the greens—they’ll get a quick sauté later. Give your beets a good scrub, then halve and slice them so they roast evenly. Keep the red beets separate from the golden beets and carrots if you want to keep those colors vibrant and from bleeding into each other. Toss everything generously with olive oil and a sprinkle of salt, then spread out on a sheet pan in a single layer. Pop them in the oven for about 30 minutes—the edges should look slightly caramelized and the veggies fork-tender when done.
Step 2 — Whisk Together a Bright Dressing
While the vegetables roast, mix up the dressing to bring a fresh zip of flavor. Whisk together olive oil, vinegar, honey, minced rosemary, crushed garlic, and salt. The honey balances the vinegar’s tang, while rosemary and garlic add complexity. This dressing will coat the vegetables lightly and elevate their natural sweetness.
Step 3 — Sauté Beet Greens and Assemble
Right before your roasted veggies come out, warm a skillet over medium-high with a drizzle of olive oil. Toss in the beet greens and sauté for 2 minutes until just wilted but still bright and vibrant. Spread those greens on your serving platter, then layer the warm roasted vegetables on top. Tear or spoon over fresh burrata, and drizzle the dressing generously. Garnish with a few extra sprigs of rosemary for that fragrant finish.
Things to Remember
From my experience making this Roasted Beets and Carrots Salad with Burrata Recipe a few times, these tips will help you nail the perfect roast and balance of flavors every time.
- Doneness Cue: Check vegetables with a fork; they’re done when tender but still hold shape, with a little golden crust on the edges.
- Temperature Trick: Roasting at 400°F gives just the right caramelization without drying out your veggies.
- Make-Ahead Move: You can roast the veggies a day ahead and reheat gently before assembling to save time.
- Common Pitfall: Don’t crowd the pan—this steams the veggies instead of roasting, so give them room to brown.
Ways to Serve It
Finishing Touches
The magic of this Roasted Beets and Carrots Salad with Burrata Recipe is in the details. Drizzle a little extra olive oil or balsamic reduction over the top if you like a little extra tang. A sprinkle of flaky sea salt right before serving makes the burrata pop. I like to add cracked black pepper or a few torn basil leaves for an herbal lift when I’m in the mood.
Plays Well With
This salad pairs beautifully with crunchy toasted bread or crispy prosciutto on the side for texture contrast. For a fuller meal, you can serve it alongside roasted chicken or grilled fish—the lightness of the burrata and earthiness of the beets help balance richer proteins.
Simple Plating Upgrades
For a casual meal, pile the salad on a rustic wooden board—good for family-style sharing. When entertaining, plate individual portions with neat burrata balls and a sprig of rosemary on top. A scattering of toasted walnuts or pistachios adds texture and a beautiful nutty note that makes it feel even more special.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover roasted veggies and beet greens separately if you can in airtight containers. They’ll keep fresh in the fridge for up to 3 days. Burrata is best enjoyed fresh, so add it just before serving to keep that creamy texture intact.
Freezing Tips
This Roasted Beets and Carrots Salad with Burrata Recipe isn’t the best candidate for freezing because the burrata won’t hold up, and roasted veggies can get a bit mushy after thawing. I recommend making the veggies in advance and assembling fresh when you’re ready to eat.
Reheating Roasted Beets and Carrots Salad with Burrata Recipe Without Drying Out
To reheat, gently warm the roasted vegetables in a 350°F oven for about 10 minutes, covered loosely with foil to preserve moisture. Avoid the microwave if you can, as it tends to dry them out. Sauté the beet greens quickly again if needed before plating, then add fresh burrata to finish.
Frequently Asked Questions
Fresh is best for roasting because frozen vegetables often release extra water and don’t caramelize as well. If you only have frozen, thaw completely and pat dry before roasting, but expect a different texture.
Fresh mozzarella is a good substitute though less creamy. You could also crumble a mild fresh goat cheese for a tangy contrast, but burrata’s creamy center is special here.
Roast red beets separately from golden beets and carrots to prevent colors from bleeding. You can combine them when plating if you like the mix of hues.
Absolutely! The dressing tastes even better if made a few hours ahead; just whisk again before drizzling to recombine the ingredients.
Final Thoughts
This Roasted Beets and Carrots Salad with Burrata Recipe is one of those crowd-pleasers that feels both nourishing and a little fancy. I’ve made it a handful of times when friends come over, and everyone always finishes their plate asking for more. The harmony of roasted sweetness, fresh herb dressing, and silky burrata makes it a recipe I keep in regular rotation—no doubt you’ll enjoy it just as much!
PrintFull Printable Recipe
Roasted Beets and Carrots Salad with Burrata Recipe
A vibrant and flavorful Roasted Beets and Carrots Salad featuring a mix of red and golden beets, tender roasted carrots, sautéed beet greens, creamy burrata cheese, and a tangy rosemary-infused honey vinaigrette dressing.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
Salad
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- 2 tablespoons olive oil (for roasting)
- salt to taste
Dressing
- 3 tablespoons olive oil
- 2 tablespoons vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- salt to taste
Additional
- 1 tablespoon olive oil (for sautéing beet greens)
- 1 ball burrata cheese (about 8 ounces)
- fresh rosemary for garnish
Instructions
- Prepare Vegetables: Heat the oven to 400 degrees Fahrenheit. Cut the tops off the beets, reserving the beet greens. Scrub the beets clean, halve, and slice them. Remove the ribs from the beet greens and tear the greens into pieces. Keep red beets separate from the golden beets and carrots to avoid color bleeding.
- Roast Vegetables: Toss the beets and carrots with olive oil and salt to taste. Spread them in a single layer on a sheet pan, maintaining separation between the red beets and other vegetables. Roast in the oven for 30 minutes or until the vegetables are tender and browned.
- Make Dressing: While the vegetables roast, combine olive oil, vinegar, honey, crushed garlic, minced rosemary, and salt in a bowl. Whisk thoroughly until well combined to form a tangy and aromatic dressing.
- Sauté Beet Greens: Just before the vegetables are done roasting, heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens for about 2 minutes or until lightly wilted. Transfer the greens to a serving platter.
- Assemble Salad: Top the sautéed beet greens with the warm roasted vegetables. Tear or place the burrata cheese over the top. Drizzle the entire salad with the prepared rosemary dressing and garnish with fresh rosemary sprigs for an appealing finish.
Notes
- Keep red beets separate during roasting to prevent the color from bleeding onto other vegetables.
- If burrata is unavailable, fresh mozzarella can be used as a substitute.
- Use balsamic vinegar as an alternative for a sweeter dressing variation.
- Be sure not to overcook beet greens; a quick sauté preserves their vibrant color and texture.
- Roasting time may vary slightly depending on the thickness of vegetable slices—test for tenderness with a fork.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
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