Roasted Beets & Carrots with Creamy Burrata Salad Recipe

If you are craving a salad that’s bursting with color, flavor, and a perfect balance of creamy and earthy textures, look no further than this Roasted Beets & Carrots with Creamy Burrata Salad Recipe. This dish is a true celebration of simple ingredients roasted to perfection and elevated by the rich creaminess of burrata cheese. The subtle sweetness of roasted root vegetables paired with a tangy, smooth dressing makes every bite an absolute delight. Whether you’re preparing a light lunch, a stunning side for dinner, or an impressive dish to share with friends, this salad offers a wholesome, satisfying experience that’s as beautiful as it is delicious.

Ingredients You’ll Need

Gathering the right ingredients is half the fun with this salad. Each component is straightforward but essential, bringing its own unique layer of flavor, texture, or visual appeal. The earthy beets and sweet carrots provide a vibrant base, while the burrata adds a luscious creaminess that truly transforms the dish.

• 2 medium beets: Peeled and sliced into rounds for even roasting and a beautiful color contrast.
• 2 large carrots: Peeled and sliced into rounds to match the beets’ shape, ensuring uniform cooking.
• 2 tablespoons olive oil (for roasting): Adds a lovely caramelization to the vegetables when roasted.
• Salt and pepper to taste: Essential seasoning to bring out the natural flavors of the veggies.
• 2 balls burrata cheese (about 6 oz each): The star creamy cheese that adds richness and a luscious texture.
• 1/4 cup toasted pine nuts (optional): Adds a delightful crunch and nuttiness to the salad.
• Fresh parsley or arugula (for garnish): Introduces a fresh, peppery brightness to the dish.
• 1 tablespoon balsamic vinegar: Provides acidity and depth to the dressing.
• 1 tablespoon Dijon mustard: Adds a subtle tang and helps emulsify the dressing.
• 1 teaspoon honey (optional): Balances acidity with a hint of natural sweetness.
• 3 tablespoons extra virgin olive oil (for dressing): Creates a smooth, rich dressing to tie everything together.

How to Make Roasted Beets & Carrots with Creamy Burrata Salad Recipe

Step 1: Preheat Your Oven

Start by setting your oven to 400°F (200°C). Line a baking sheet with parchment paper—this will help prevent sticking and make for easier cleanup later on. Having the oven ready means you can move quickly when prepping the veggies.

Step 2: Prepare and Roast the Veggies

Peel and slice your beets and carrots into rounds that are roughly the same thickness so they cook evenly. Spread them out on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Season generously with salt and pepper to enhance their natural sweetness. Roast for 25 to 30 minutes, flipping halfway through to ensure both sides caramelize beautifully. You want them tender with a lovely golden edge—this roasting method really brings out their deep, savory-sweet flavors.

Step 3: Whip Up the Dressing

While the veggies are roasting, combine 1 tablespoon of balsamic vinegar, 1 tablespoon of Dijon mustard, and 1 teaspoon of honey (if you like a touch of sweetness) in a small bowl. Slowly whisk in 3 tablespoons of extra virgin olive oil along with a pinch of salt and pepper until the dressing becomes emulsified and glossy. This dressing will add a vibrant tangy punch that complements the earthiness of the roasted roots perfectly.

Step 4: Assemble Your Roasted Beets & Carrots with Creamy Burrata Salad Recipe

Once the beets and carrots have cooled slightly but are still warm, arrange them artfully on a large serving platter. Tear the burrata gently into pieces and scatter it over the top. Drizzle your freshly made dressing evenly across the salad. To finish, sprinkle with toasted pine nuts if you’re using them, and add fresh parsley or arugula for an extra layer of flavor and color.

Step 5: Serve and Enjoy Immediately

This salad is best enjoyed fresh, while the burrata is soft and creamy, pairing wonderfully with the warm roasted veggies. The combination of textures and balanced flavors makes this dish a crowd-pleaser at any table.

How to Serve Roasted Beets & Carrots with Creamy Burrata Salad Recipe

Garnishes

Fresh herbs like parsley or peppery arugula are perfect for garnishing this salad because they introduce brightness and a visual pop of green that contrasts beautifully with the deep reds and oranges. Lightly toasted pine nuts add a lovely crunch and a subtle nutty flavor that complements the creaminess of the burrata.

Side Dishes

This vibrant salad pairs wonderfully with grilled meats such as chicken or steak, or can be served alongside a loaf of crusty artisan bread for a complete vegetarian meal. It also works beautifully as a starter to a Mediterranean-inspired dinner, bringing freshness and elegance to your spread.

Creative Ways to Present

For a stunning presentation, try layering the salad in a clear glass bowl to showcase each colorful layer or use individual small plates for a lovely plated appetizer. Adding a drizzle of high-quality balsamic glaze on top can give a glossy, decorative finish that’s both tasty and eye-catching.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the roasted vegetables separately from the burrata in airtight containers in the refrigerator. The veggies will keep well for up to 3 days, but it’s best to add the burrata fresh at serving to preserve its creamy texture.

Freezing

This roasted beets & carrots salad is not ideal for freezing because the burrata’s creamy texture suffers when frozen. The roasted vegetables themselves can be frozen, but they may lose some of their pleasant texture after thawing.

Reheating

To reheat the roasted vegetables, warm them gently in a skillet or oven until heated through but be sure to add fresh burrata afterward. This brings back the luscious contrast between warm, tender veggies and cool, creamy cheese that makes the salad so special.

FAQs

Can I use other types of cheese instead of burrata?

While burrata offers a uniquely creamy texture, fresh mozzarella or goat cheese can be substituted in a pinch. Just remember that the magic of this salad is in the luscious creaminess that burrata provides, so alternatives will change the experience somewhat.

How do I roast beets without peeling them?

You can roast beets whole with their skins on by wrapping them in foil, then peeling after roasting. However, for this salad, peeling and slicing before roasting helps them cook evenly and caramelize nicely for better texture and flavor.

Is this salad suitable for vegans?

This recipe relies on burrata cheese, which is not vegan, but you can easily swap it with a plant-based cream cheese or omit the cheese altogether and add extra nuts and herbs for richness.

Can I prepare the salad entirely ahead of time?

It’s best to prepare the roasted vegetables and dressing ahead but assemble the salad right before serving to keep everything fresh and to prevent the burrata from becoming too soft or watery.

What variations can I try with this salad?

Try adding roasted sweet potatoes or radishes for another layer of flavor and color, or sprinkle some pomegranate seeds for a delightful jewel-like burst of sweetness and texture.

Final Thoughts

This Roasted Beets & Carrots with Creamy Burrata Salad Recipe is a beautiful way to elevate humble root vegetables into an unforgettable salad experience. It’s fresh, flavorful, and wonderfully satisfying, perfect for any season and occasion. I can’t wait for you to try it and discover your new favorite way to enjoy the natural sweetness of roasted beets and carrots teamed up with the luxurious creaminess of burrata. Trust me, this salad will brighten your table and your taste buds alike.

Roasted Beets & Carrots with Creamy Burrata Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 22 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This vibrant and flavorful Roasted Beets & Carrots with Creamy Burrata Salad combines the natural sweetness of roasted root vegetables with the rich creaminess of burrata cheese. Enhanced with a tangy balsamic Dijon dressing and optional toasted pine nuts for crunch, this salad is perfect as a light lunch or an elegant side dish.

---

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 2 medium beets, peeled and sliced into rounds
• 2 large carrots, peeled and sliced into rounds
• 2 tablespoons olive oil (for roasting)
• Salt and pepper to taste

Dressing

• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (optional, for sweetness)
• 3 tablespoons extra virgin olive oil (for dressing)
• Salt and pepper to taste

Toppings and Garnish

• 2 balls burrata cheese (about 6 oz each)
• 1/4 cup toasted pine nuts (optional, for crunch)
• Fresh parsley or arugula (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
2. Roast the Beets and Carrots: Arrange the sliced beets and carrots on the baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and caramelized. Allow to cool slightly.
3. Make the Dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey if using, and 3 tablespoons of extra virgin olive oil. Season with salt and pepper to taste to create a balanced, tangy dressing.
4. Assemble the Salad: On a large serving platter, arrange the roasted beets and carrots evenly. Tear the burrata cheese into pieces and place it over the vegetables for a creamy texture contrast.
5. Add Toppings and Garnish: Drizzle the prepared dressing over the salad. Sprinkle with toasted pine nuts for crunch and garnish with fresh parsley or arugula to add freshness and color.
6. Serve: Serve immediately to enjoy the salad at its best when the burrata is creamy and the vegetables are warm or room temperature.

Notes

• Be sure not to overcook the beets and carrots; they should be tender but still hold their shape.
• To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes.
• Honey in the dressing is optional but helps balance the acidity of the vinegar.
• This salad is best served fresh to enjoy the creamy texture of burrata.
• For a vegan version, substitute burrata with a plant-based cheese alternative or omit it entirely.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean