This Roasted Beets and Carrots Salad with Burrata is a lovely mix of sweet, earthy roasted veggies paired with the creamy, soft texture of burrata cheese. The beets and carrots get nice and tender in the oven, bringing out their natural sweetness, which goes so well with the mild, rich cheese on top. It’s the kind of salad that feels fresh but also a little special thanks to the creamy burrata.
I love making this salad when I want something both colorful and simple – roasting the veggies is so easy and brings a cozy warmth to the dish. One little tip I’ve found is to drizzle a bit of good olive oil and a splash of vinegar or lemon juice right before serving; it brightens all the flavors perfectly. I usually sprinkle some fresh herbs, like parsley or thyme, on top to add a little pop of green and freshness.
This salad works great as a light lunch or a beautiful side dish at dinner. I often serve it with crusty bread to scoop up the creamy burrata and roasted vegetables. It’s one of those dishes that makes a meal feel a bit more exciting without spending too much time in the kitchen, and it always gets compliments from friends and family.
Key Ingredients & Substitutions
Beets: Mixed color beets make the salad look bright and fresh, but if you can only find red beets, that’s fine too. Peeled beets roast beautifully and bring a sweet, earthy flavor. Try golden beets for a milder taste.
Carrots: Using colorful carrots adds vibrance and subtle sweetness. If you only have orange carrots, those work well too. Cut them evenly so they roast at the same pace as the beets.
Burrata Cheese: Burrata’s creamy center is key to balancing the roasted veggies. If you can’t find burrata, fresh mozzarella or ricotta can be good substitutes, though burrata offers a special creaminess.
Olive Oil & Herbs: Good olive oil brings fruitiness and richness to the salad. Fresh herbs like dill or parsley add a light, bright flavor that lifts the dish. You can use either based on what you like or have on hand.
Honey or Maple Syrup: This is optional but helps give the roasted veggies a gentle sweetness. You can skip it for a more savory dish or substitute with agave syrup or a pinch of sugar.
How Do You Roast Beets and Carrots Perfectly?
Getting tender, caramelized veggies takes some attention but isn’t hard. Here’s what works for me:
- Cut beets and carrots into similar-sized pieces to roast evenly.
- Coat them well but evenly with olive oil and season with salt and pepper. This helps them brown nicely.
- Roast at 400°F (200°C) for about 30-40 minutes. Stir halfway through cooking so they roast evenly and don’t stick.
- Check tenderness by poking with a fork; you want them soft but not mushy.
- Once roasted, toss in the herb dressing right away while warm so the flavors soak in nicely.
With this, you get perfectly soft and flavorful roasted veggies that pair beautifully with the creamy burrata.
Equipment You’ll Need
- Baking sheet – I use a large one to fit all the veggies in a single layer for even roasting.
- Knife and cutting board – makes cutting the beets and carrots quick and safe.
- Small bowl – perfect for mixing the herb dressing with garlic, lemon, and honey.
- Whisk or fork – helps blend the dressing smoothly.
- Serving dish or platter – to assemble and present the colorful salad.
- Latex or vegetable peeler (optional) – if you prefer to peel the beets, especially chioggia or golden ones.
Flavor Variations & Add-Ins
- Swap burrata for crumbled feta or goat cheese for a tangy kick.
- Add toasted nuts like walnuts, pistachios, or pecans for extra crunch and flavor.
- Mix in some bitter greens like arugula or spinach just before serving for a fresh bite.
- Sprinkle with sliced radishes or balsamic glaze to enhance the sweetness and acidity.
Roasted Beets and Carrots Salad with Burrata
Ingredients You’ll Need:
For The Roasted Vegetables:
- 3 medium beets (mixed colors if possible), peeled and cut into wedges or thick slices
- 4 medium carrots (varied colors if possible), peeled and cut diagonally into ½-inch thick slices
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For The Herb Dressing:
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon honey or maple syrup (optional)
- 1 tablespoon fresh dill or parsley, chopped
- Salt and freshly ground black pepper, to taste
For Finishing:
- 1 ball (4-6 oz) burrata cheese
- 1 tablespoon toasted nuts or seeds (walnuts, pistachios, or pumpkin seeds), coarsely chopped
- Additional fresh herb sprigs for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, 30 to 40 minutes to roast the vegetables, and a few minutes to assemble the salad. Overall, plan for around 45 minutes to an hour to enjoy this fresh and colorful dish.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 400°F (200°C). On a large baking sheet, spread out the peeled and cut beets and carrots. Drizzle them with 2 tablespoons of olive oil and season with salt and pepper. Toss well to coat everything evenly. Roast in the oven for 30 to 40 minutes, stirring once halfway through, until the vegetables are tender when tested with a fork.
2. Make the Herb Dressing:
While the vegetables roast, whisk together 1 tablespoon olive oil, minced garlic, fresh lemon juice, honey (if using), chopped dill or parsley, and a pinch of salt and pepper in a small bowl.
3. Dress and Assemble the Salad:
Once the beets and carrots have finished roasting, transfer them to a serving bowl or plate. Drizzle the herb dressing over the warm vegetables and gently toss to coat. Place the burrata cheese in the center or on top of the salad.
4. Add Final Touches and Serve:
Sprinkle the toasted nuts or seeds over the salad for a little crunch. Add some fresh herb sprigs on top for color and flavor. Serve immediately so the creamy burrata can warm slightly and blend with the roasted vegetables. Enjoy!
Can I Use Frozen Beets or Carrots for This Salad?
It’s best to use fresh beets and carrots for roasting, as frozen ones can become too soft and watery when cooked. If you only have frozen, make sure to thaw them fully and pat dry before roasting to reduce excess moisture.
How Should I Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the burrata separate if possible and add it fresh when serving to maintain its creamy texture.
Can I Make This Salad Ahead of Time?
You can roast the vegetables and prepare the herb dressing a day ahead. Reheat the veggies gently before tossing with the dressing and adding the burrata just before serving.
What Can I Substitute for Burrata Cheese?
If burrata isn’t available, fresh mozzarella or ricotta are good alternatives. They won’t be quite as creamy, but they still complement the roasted veggies well.