Roasted Beets and Carrots Salad with Burrata (Easy & Elegant)

Roasted Beets and Carrots Salad with Burrata is one of those recipes that hits every note your taste buds are looking for—earthy, creamy, sweet, tangy, and just a little fancy without being fussy. Whether you’re trying to impress your in-laws at a holiday dinner, or you’re simply trying to make Tuesday night feel a little more luxurious, this salad gets it done.

The best part? It’s flexible, gorgeous on a plate, and packed with nutrients without tasting like a health lecture. We’re talking roasted beets (both red and golden), perfectly caramelized carrots, silky burrata cheese, and a punchy vinaigrette to tie it all together. And yes, if you’re thinking, “Is this too pretty to eat?” the answer is no. Dig in. You deserve it. Whether you’re whipping this up for a solo lunch, a cozy dinner party, or just because you had a rough day and burrata makes everything better, this roasted beets and carrots salad with burrata will make you feel like a culinary genius.

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What is Roasted Beets and Carrots Salad with Burrata?

Roasted Beets and Carrots Salad with Burrata is a vibrant, veggie-packed salad that brings together roasted root vegetables and fresh burrata cheese for a dish that feels equal parts rustic and elegant. At its core, it’s a celebration of simple ingredients made bold by texture and contrast. The sweet, earthy tones of roasted beets and carrots mingle beautifully with creamy, luxurious burrata—a soft Italian cheese with a mozzarella shell and a dreamy, rich interior.

Toss in some sautéed beet greens (we love zero waste moments!), and a tangy-sweet vinaigrette, and you’ve got a salad that could easily double as an appetizer or stand alone as a light, satisfying meal. It’s the kind of dish that looks fancy, but really just needs a good hot oven and a drizzle of olive oil. Whether you’re a longtime beet lover or you’re still on the fence, this salad makes a compelling case for keeping beets on regular dinner rotation.

Reasons to Try Roasted Beets and Carrots Salad with Burrata

First of all, roasted beets and carrots salad with burrata is not your average “meh” salad. It’s one of those dishes that turns heads at the table and makes you feel like you’re dining at a chic bistro (even if you’re just standing at your kitchen counter in yoga pants). It’s loaded with color, flavor, and that creamy-soft burrata that honestly just makes everything better. If you’ve got picky eaters or salad skeptics in your house, this might be the gateway salad.

It’s also ideal if you’re looking for something that feels nourishing but still indulgent. It works as a meal prep item, an Instagram-worthy brunch centerpiece, or a dinner party side that has guests asking for the recipe. Plus, it’s flexible: toss in chickpeas or add grilled salmon to make it heartier, or keep it plant-based with a vegan cheese swap. And yes—it’s perfect with a glass of wine after a long day. You’ve earned that.

Ingredients Needed to Make Roasted Beets and Carrots Salad with Burrata

For the Salad:

• 3 red beets (with tops)
• 3 golden beets (with tops)
• 6 carrots, halved lengthwise
• Olive oil
• Salt to taste

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons vinegar (balsamic or your favorite)
• 1 tablespoon honey
• 1 garlic clove, crushed
• 1 teaspoon minced rosemary
• Salt to taste

Optional Toppings:

• Fresh rosemary for garnish
• Toasted nuts (walnuts or pistachios work well)
• Fresh cracked pepper

Instructions to Make Roasted Beets and Carrots Salad with Burrata

Ready to bring this vibrant salad to life? Here’s your step-by-step guide to making Roasted Beets and Carrots Salad with Burrata—the kind of dish that looks gourmet but is surprisingly easy to pull off. Each step is packed with helpful tips, so even if you’re not a kitchen pro, you’ll breeze through it with confidence. Let’s go from ingredients to plate without breaking a sweat.

Step 1: Prep the Beets and Carrots (The Colorful Foundation)

Start by preheating your oven to 400°F (204°C). While that’s heating up, trim the leafy tops off your red and golden beets—don’t toss the greens! We’ll use them later. Scrub the beets clean under running water to remove any dirt, then halve and slice them. Do the same with your carrots: peel if needed, then slice them lengthwise.

Pro tip: To keep the colors from bleeding into each other (especially the red beets), prep and roast them separately. This step is super helpful if you’re serving this for guests and want those golden beets to stay sunny and bright.

Need ideas for what to do with the leftover beet tops? Check out our healthy sautéed vegetables guide for more ways to reduce food waste and add flavor to meals.

Step 2: Season and Roast the Veggies (Let the Oven Do the Work)

Place the sliced beets and carrots on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt (and pepper, if you like a little extra oomph). Toss gently with your hands to coat everything evenly. Again, keep those red beets to one side of the pan to avoid turning everything pink unless you’re going for that look.

Slide the tray into the oven and roast for 30 minutes, flipping the veggies halfway through for even browning. You’ll know they’re ready when they’re fork-tender and have that slightly caramelized edge that gives roasted veggies their magic.

Want more roasting tips? Our glazed carrots recipe includes step-by-step tricks to get perfectly roasted, flavorful carrots every time.

Step 3: Make the Dressing (Shake It, Baby)

While the veggies roast, let’s mix up the dressing. In a small bowl or mason jar, combine:

• 3 tbsp olive oil
• 2 tbsp vinegar (balsamic or apple cider work beautifully)
• 1 tbsp honey (or maple syrup for a vegan twist)
• 1 crushed garlic clove
• 1 tsp finely minced rosemary
• Salt to taste

Whisk everything together until smooth—or if using a jar, just pop on the lid and give it a good shake. You can also explore our homemade vinaigrette guide for more dressing variations and flavor swaps.

Step 4: Sauté the Beet Greens (Because We Don’t Waste Good Stuff)

About 5 minutes before the veggies finish roasting, heat a skillet over medium-high heat with a drizzle of olive oil. Remove the tough stems from your reserved beet greens and tear the leaves into smaller pieces.

Toss them into the skillet and sauté for about 2 minutes, just until they’re lightly wilted but still bright green. Think of these greens as the warm bed for all that roasted goodness to come.

Need a cozy sidekick for this step? Pair it with our heartwarming vegetarian gnocchi soup for a nourishing meal that’s both satisfying and meat-free.

Step 5: Plate It Like a Pro (You Got This)

Grab your favorite platter or shallow bowl. Start with a layer of the sautéed beet greens. Then pile on the roasted carrots and beets (golden first, then red). Now for the showstopper: burrata.

Carefully tear the burrata ball with your hands into a few rustic chunks and place them over the salad. Tearing—not slicing—lets that creamy interior spill out naturally and mix into the warm vegetables. If you’ve never had burrata before, prepare for a little cheese-induced swooning.

Drizzle the dressing generously over everything, then top with a sprinkle of fresh rosemary or crushed pistachios for texture. And there you have it—a salad that’s almost too pretty to eat (almost).

Looking for dessert ideas to follow this showstopper? You’ll love our elegant white chocolate mousse tart—simple, stunning, and the perfect sweet note to end your meal.

What to Serve with Roasted Beets and Carrots Salad with Burrata

This salad can totally hold its own, but it also plays well with others. If you’re making it as a side, it pairs beautifully with grilled chicken, roasted salmon, or even a hearty pasta dish like our garlic chicken gnocchi skillet. For a full vegetarian spread, serve it alongside a soup like our easy creamy chicken tortilla soup or healthy sautéed vegetables. You could also toss in chickpeas for extra protein or serve it with crusty sourdough bread for some carb love. Oh, and don’t sleep on a crisp white wine or sparkling water with citrus to round it out.

Key Tips for Making Roasted Beets and Carrots Salad with Burrata

First tip: don’t skip the beet greens—they’re packed with flavor and nutrients, and once sautéed, they add a great layer to the dish. Roasting the beets unpeeled helps lock in flavor and moisture—then peel them after roasting when they’re cooler (the skins slide right off). To keep your carrots from overcooking or burning, cut them just slightly smaller than the beets so everything roasts evenly.

Keep burrata in its liquid until the last minute, and tear it instead of slicing for that luscious, creamy effect. And when it comes to the dressing, make it ahead and let it sit—it only gets better as the flavors meld. Want a sharper bite? Add a splash of Dijon or crushed mustard seeds. Want to keep it vegan? Sub in a plant-based soft cheese or skip the burrata and focus on nuts and avocado.

Storage and Reheating Tips for Roasted Beets and Carrots Salad with Burrata

This salad is best fresh, especially the burrata part—but you can absolutely prep ahead. Store your roasted veggies in an airtight container in the fridge for up to four days. Keep the dressing in a jar—it’ll last about a week. Burrata should be used the day it’s opened, but if you’re meal prepping, just add the cheese right before serving. To reheat the veggies, use the oven or a hot skillet to revive that caramelized texture—microwaving works in a pinch but softens things more than you’d like. And for the beet greens? Store separately and give them a quick re-sauté if you need to warm them up again.

FAQs

Can I use pre-cooked beets? Sure! Just skip the roasting step for those, but still roast your carrots to keep that deep flavor contrast.
What can I substitute for burrata? Fresh mozzarella, goat cheese, or a vegan cashew cheese are all great swaps.
How do I stop red beets from bleeding? Roast them separately and don’t stir them in until serving. You can also skip them and go all-golden for a cleaner look.
Can I make it vegan? Absolutely—just swap the honey for maple syrup and use a dairy-free cheese or roasted nuts.
Can I make it a meal? Toss in chickpeas, white beans, or shredded chicken. Or serve it over grains like farro or quinoa.

Final Thoughts

Roasted Beets and Carrots Salad with Burrata is one of those recipes that feels like it should take an hour—but really doesn’t. It looks stunning, tastes amazing, and feels just a little extra (in a good way). Whether you’re prepping ahead for a fancy dinner or throwing something together after work, this dish is equal parts comfort food and showstopper. And hey, if your kids don’t love beets, just call it “rainbow salad” and pile on the burrata—they’ll never know what hit them.

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