Roasted Beets and Carrots Salad with Burrata (Easy & Elegant)
This Roasted Beets and Carrots Salad with Burrata is a visually stunning and flavor-packed dish that brings together the earthy sweetness of roasted beets and carrots, the creamy richness of burrata, and the tangy brightness of a vinaigrette. Topped with crunchy nuts and fresh greens, it’s the perfect balance of sweet, savory, and creamy textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
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
1. Heat oven to 400 degrees.
2. Cut the tops off the beets, reserving the beet greens. Scrub the beets clean, halve and slice.
3. Clean ribs off the beet greens and tear the greens into pieces. Set aside.
4. Keep red beets separate from the other vegetables if you don’t want the colors to bleed.
5. Toss beets and carrots in olive oil with salt. Spread in a single layer on a sheet pan, keeping red beets separate if desired.
6. Roast in the oven for 30 minutes or until tender and browned.
7. Combine dressing ingredients and whisk until well combined.
8. Right before the vegetables are ready, heat a skillet over medium-high heat with a drizzle of olive oil.
9. Quickly sauté the beet greens for about 2 minutes, or until lightly wilted. Transfer to a serving platter.
10. Top with roasted vegetables and burrata. Drizzle with dressing and garnish with fresh rosemary.
Notes
Roasting Tips:
Roast beets whole and unpeeled to lock in moisture and flavor. Peel after roasting for easier handling.
Cut carrots slightly smaller than beets for even roasting.
Toss vegetables in olive oil, salt, and pepper for enhanced flavor.
Burrata Handling:
Keep burrata in its liquid until ready to use.
Serve it at room temperature for the creamiest texture.
Tear burrata into chunks to allow the creamy center to mix into the salad.
Dressing Variations:
Use balsamic vinaigrette for a deeper, tangy sweetness.
Try citrus dressing with orange juice and zest to brighten the flavors.
Balance acidity with honey or maple syrup.
Make It a Full Meal:
Add grilled chicken, salmon, or chickpeas for protein.
Serve with crusty sourdough or a light pasta.
Storage & Meal Prep:
Store roasted veggies separately in the fridge for up to 4 days.
Assemble just before serving to maintain texture.
Dressing can be made ahead and stored up to 1 week.