Roasted Beet & Carrot Salad with Creamy Burrata

If you’ve ever wanted a dish that looks as breathtaking as it tastes, ROASTED BEETS AND CARROTS SALAD WITH BURRATA is absolutely the one you should try. A riot of ruby, gold, and orange, this salad layers sweet, caramelized veggies, luxuriously creamy burrata, and that lively sparkle from a fresh vinaigrette. It’s hearty yet light, sophisticated yet easygoing, and lets you celebrate seasonal vegetables in the most delicious and memorable way. With a cheeky drizzle of dressing, a sprinkle of greens, and a generous swoosh of burrata, every forkful is a wonder—and one that brightens up any meal or table!

Ingredients You’ll Need

One of the best things about ROASTED BEETS AND CARROTS SALAD WITH BURRATA is that every ingredient is essential yet uncomplicated. Each one brings its own magic: sweet roots, tangy vinaigrette, aromatic herbs, and that rich, creamy cheese that pulls it all together. Let’s break down why these ingredients matter and how to get the most out of every bite.

• Red Beets: Their earthy sweetness deepens as they roast, infusing the salad with gorgeous color and robust flavor.
• Golden Beets: Milder and slightly more delicate than their red cousins, they add sunny color and a gentler sweetness.
• Carrots: Roasting highlights their natural sugars, making them tender and caramelized, the perfect veggie counterpart to beets.
• Olive Oil: Just a drizzle goes a long way in coaxing out richness during roasting and tying everything together in the dressing.
• Salt: Brings out every nuance in the vegetables and balances the salad.
• Beet Greens: Don’t toss these! When sautéed, they bring welcome bitterness and a lush, leafy layer to the dish.
• Burrata Cheese: The star of the show; creamy, indulgent, and dreamily soft, it lends luxury to every bite.
• White Wine Vinegar: Gives the dressing its tang and brightness—feel free to swap for balsamic or citrus juice for personal flair.
• Honey: Balances acidity and brightens the flavors with a touch of natural sweetness.
• Garlic: Adds pungency and depth to the vinaigrette.
• Fresh Rosemary: Infuses the entire dish with woodsy, aromatic warmth—use in both the dressing and as a garnish.

How to Make ROASTED BEETS AND CARROTS SALAD WITH BURRATA

Step 1: Prep the Beets and Carrots

Begin by trimming the tops off the beets (but hang onto those leafy greens!) and scrubbing both the beets and carrots well. Cut the beets in half and slice, and slice the carrots lengthwise. If you want to keep vibrant colors distinct, simply keep the red beets separate from the golden beets and carrots throughout the next steps.

Step 2: Toss and Roast the Veggies

Drizzle the sliced beets and carrots with olive oil, season generously with salt, and toss until everything is gloriously coated. Spread them out on a large sheet pan in a single layer. Pop the pan into a 400-degree oven, roasting for about 30 minutes. The veggies should be fragrant, browned around the edges, and wonderfully tender when pierced with a fork.

Step 3: Whisk Your Vinaigrette

While your kitchen starts to fill with those toasty-roasted aromas, grab a small bowl and combine olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and a pinch of salt. Whisk until the dressing is emulsified and set aside to let those flavors mingle.

Step 4: Sauté the Beet Greens

Don’t sleep on the beet greens—these have so much flavor! Right before the veggies are finished roasting, heat a skillet with a little olive oil over medium-high heat. Quickly sauté the beet greens just until wilted, about two minutes. They’re ready when they turn a deep, glossy green and are still pleasantly tender.

Step 5: Assemble and Finish Your ROASTED BEETS AND CARROTS SALAD WITH BURRATA

To build your showstopper, lay out the sautéed beet greens on a platter. Layer the roasted carrots and beets right on top. Now, gently tear open that chilled burrata, nestling plump, creamy pieces among the veggies. Drizzle generously with the vinaigrette and finish with a sprinkle of fresh rosemary or your favorite crunchy nuts for extra texture. Every bite is pure magic!

How to Serve ROASTED BEETS AND CARROTS SALAD WITH BURRATA

Garnishes

For the most stunning presentation and an added pop of flavor, scatter fresh rosemary leaves or delicate microgreens over the salad. Chopped toasted pistachios, walnuts, or pine nuts add a satisfying crunch, while flakes of sea salt elevate the creamy burrata’s flavor. Even a twist of black pepper or a little orange zest can give your ROASTED BEETS AND CARROTS SALAD WITH BURRATA that extra sparkle.

Side Dishes

This salad pairs beautifully with a hunk of crusty sourdough or a slice of rustic country bread to mop up every last bit of vinaigrette and burrata. For heartier meals, serve it alongside grilled chicken, seared salmon, or your favorite pasta—especially anything with light, herby flavors that echo the freshness of the vegetables.

Creative Ways to Present

If you’re entertaining, try assembling your ROASTED BEETS AND CARROTS SALAD WITH BURRATA on a grand wooden platter for guests to share. For individual portions, serve a colorful mound atop crostini or spoon roasted veggies and a small scoop of burrata into lettuce cups. Even layering in a wide, shallow bowl brings a touch of elegance to ordinary weeknights.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extras, store the roasted roots and greens in separate airtight containers in the fridge; they’ll keep well for up to four days. Hold off on adding the burrata and dressing until you’re ready to serve so the textures stay bright, creamy, and vibrant.

Freezing

Roasted beets and carrots freeze surprisingly well, though their texture softens slightly after thawing. For best quality, freeze the vegetables without dressing or burrata. Once thawed in the fridge, reheat gently and assemble the salad fresh for the best flavor and creaminess.

Reheating

If you want to serve the salad warm, reheat the roasted veggies in a 350-degree oven for about 8–10 minutes until just heated through. Sautéed beet greens can be rewarmed in a nonstick skillet over medium heat. Add the burrata and pour on the vinaigrette once everything is warm—it creates a luscious, melty effect that’s incredibly inviting.

FAQs

Can I use pre-cooked or packaged beets in this salad?

Absolutely! While freshly roasted beets deliver the deepest flavor and texture, pre-cooked beets can be a genuine timesaver—just roast your carrots and combine as directed. Keep in mind that color may blend slightly more if using packaged beets.

What can I substitute for burrata?

If burrata is hard to find, you can substitute with fresh mozzarella or a generous dollop of whole-milk ricotta. These cheeses offer a similar creaminess and classic taste, though the unique oozy quality of burrata remains unrivaled.

Can I make ROASTED BEETS AND CARROTS SALAD WITH BURRATA vegan?

Definitely! Swap the burrata for a vegan cashew cheese or creamy almond ricotta and use maple syrup instead of honey in the vinaigrette. The salad is just as vibrant and satisfying with these easy tweaks.

Is it possible to prepare this salad ahead for entertaining?

Yes! Roast the veggies and sauté greens up to a day in advance, storing them separately. Assemble with fresh burrata and dressing shortly before guests arrive for the prettiest and most flavorful results.

How do I keep the beet colors from bleeding together?

The trick is to roast red beets separately from golden beets and carrots—either on separate pans or in separated sections on a single sheet pan. This preserves their brilliant colors, turning your ROASTED BEETS AND CARROTS SALAD WITH BURRATA into a true feast for the eyes!

Final Thoughts

If you’re looking for something that wows with both flavor and flair, ROASTED BEETS AND CARROTS SALAD WITH BURRATA is pure perfection. It’s the showstopper that never fails to get compliments—easy enough for a weekday, yet special enough for celebrating. I hope you’ll give it a try and discover why this salad is a staple in my kitchen. Enjoy every colorful, creamy, and crunchy bite!

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