Print

ROASTED BEETS AND CARROTS SALAD WITH BURRATA Recipe

ROASTED BEETS AND CARROTS SALAD WITH BURRATA Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.1 from 29 reviews

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 balsamic or citrus vinaigrette. Topped with crunchy nuts and fresh greens, this salad is the perfect balance of sweet, savory, and creamy textures. It’s versatile and customizable, suitable for any season and various diets, making it a versatile dish for any occasion.

Ingredients

Salad:

  • 3 red beets with tops
  • 3 golden beets with tops
  • 6 carrots, halved lengthwise
  • olive oil
  • salt to taste

Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, crushed
  • 1 teaspoon minced rosemary
  • salt to taste

Instructions

  1. Heat oven to 400 degrees. Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces. Set aside. Keep the red beets separate from the rest of the vegetables if you don’t want the colors to bleed. Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan. Again keeping red beets separate from the rest of the vegetables if you don’t want the colors to bleed.
  2. Roast in the oven for 30 minutes or until tender and browned.
  3. Combine dressing ingredients and whisk until well combined.
  4. Right before the vegetable are ready from the oven heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens, about 2 minutes or until lightly wilted. Transfer to platter.
  5. Top with roasted vegetable, burrata and drizzle with dressing. Garnish with fresh rosemary.

Notes

  • Roast beets whole and unpeeled to lock in moisture and flavor. Peel after roasting for easy handling.
  • Cut carrots slightly smaller than beets so they cook evenly.
  • Toss vegetables in olive oil, salt, and pepper before roasting for enhanced flavor.
  • Keep burrata in its liquid until ready to use.
  • Serve burrata at room temperature for the creamiest texture.
  • Tear burrata into chunks rather than slicing to mix with salad.
  • Various dressing variations can be explored.
  • Additional protein sources can be added to make it a full meal.
  • Storage tips and meal prep suggestions provided.

Nutrition

Find it online: https://cookedbysarah.com/roasted-beet-carrot-salad-with-creamy-burrata/