Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata bursts with sweet roasted edges and silky cheese in every bite. This easy, cozy salad gives you golden, caramelized vegetables, melt-in-your-mouth burrata, and a bright honey-vinegar dressing. If you love fruity finishes, try pairing it with fruits that pair with carrots for a perfect contrast. Follow this recipe and you’ll get a simple, show-stopping salad that tastes homemade and looks beautiful.

Why This Roasted Beets and Carrots Salad with Burrata Will Become Your New Favorite

• Quick & Easy (under 60 minutes)
• Family Approved (kids love the sweet roasted carrots)
• Better Than Store-Bought (restaurant-quality with less effort)
• Customizable (swap herbs or use dairy-free cheese)
• Budget-Friendly (root vegetables are affordable and filling)

This recipe brings a little Sunday morning comfort to any weeknight. Let me show you how simple it really is.

Ingredients for Roasted Beets and Carrots Salad with Burrata

For the Base:

• 3 red beets with tops (scrubbed)
• 3 golden beets with tops (scrubbed)
• 6 carrots, halved lengthwise
• Beet greens (from beet tops), ribs removed and torn into pieces
• Olive oil (for roasting)
• Salt to taste

For the Dressing:

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

Special:

• Burrata (room temperature) — this is the creamy star that makes the salad sing

Notes: (room temperature) for burrata, (softened) for roasted beet texture, (or substitute maple syrup) for the honey.

How to Make the Best Roasted Beets and Carrots Salad with Burrata (Step by Step)

1. Preheat your oven to 400°F and line a baking sheet with foil.
2. Cut the tops off the beets, reserving the beet greens for later. Save the greens for a quick sauté—don’t toss them.
3. Scrub the beets clean, halve them, and slice into wedges. Keep red beets separate if you don’t want colors to bleed.
4. Clean ribs off the beet greens and tear the greens into pieces; set aside.
5. Toss the beets and carrots in olive oil and salt, keeping red beets separate from golds if desired. A light coating of oil helps them caramelize and get crispy edges.
6. Spread vegetables in one layer on the sheet pan, again keeping red beets separate if you wish.
7. Roast for about 30 minutes, or until tender and browned around the edges. Turn once halfway for even golden color.
8. While vegetables roast, whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, crushed garlic, minced rosemary, and salt until well combined.
9. Right before the vegetables are read from the oven, heat a skillet over medium-high with a drizzle of olive oil. Quickly sauté the beet greens about 2 minutes until lightly wilted, then transfer to a platter.
10. Top the wilted greens with the roasted vegetables, tear burrata over the top, and drizzle with the dressing. Garnish with fresh rosemary.

You’ll know it’s ready when the vegetables smell sweet and caramelized and the burrata begins to melt into creamy puddles.

How to Serve Roasted Beets and Carrots Salad with Burrata

Serve this salad warm or at room temperature with crusty bread for dipping. Pair it with a light white wine or a citrusy iced tea for a fresh, balanced meal. For a kid-friendly plate, leave the burrata whole on the side; for adults, drizzle extra olive oil and cracked pepper for a more loaded, savory bite.

Pair it with a warm grain like this Boursin orzo bake with chicken and veggies for a full, cozy dinner everyone will love.

How to Store Roasted Beets and Carrots Salad with Burrata

Fridge: Store leftovers in an airtight container for up to 3 days. Keep burrata separate if possible and add right before serving.

Freezer: Vegetables freeze okay, but burrata does not—freeze roasted beets and carrots in a freezer-safe bag for up to 3 months; thaw overnight in the fridge.

Reheating: Reheat roasted vegetables in a 375°F oven to keep edges crisp. Avoid the microwave to prevent them from getting soggy.

Pro Tips to Nail This Roasted Beets and Carrots Salad with Burrata Every Time

• Roast in a single layer for the best golden, crispy edges.
• Keep red beets separate on the pan if you want distinct colors.
• Let burrata come to room temperature before serving for the creamiest texture.
• Use honey or maple syrup in dressing for a balanced sweet-tang.
• Slice beets evenly so they roast at the same pace.

Easy Variations to Try

• Dairy-free: Swap burrata for creamy cashew cheese for a vegan, melt-in-your-mouth version.
• Spicy twist: Add a pinch of red pepper flakes to the dressing for a warm kick.
• Holiday upgrade: Roast with a handful of walnuts and a sprinkle of pomegranate seeds for a festive, crunchy finish.

Frequently Asked Questions

Can I make Roasted Beets and Carrots Salad with Burrata ahead of time?

Yes. Roast the vegetables up to 2 days ahead and keep burrata separate. Rewarm vegetables in the oven and assemble just before serving.

What can I substitute for [key ingredient]?

For burrata, substitute fresh mozzarella or a soft goat cheese. Mozzarella gives a lighter texture; goat cheese adds tang.

Why did my Roasted Beets and Carrots Salad with Burrata turn out [common problem]?

If vegetables are soggy, they likely steamed on the pan. Roast in a single layer and avoid overcrowding. A hot oven and space between pieces give golden edges.

Can I freeze leftover Roasted Beets and Carrots Salad with Burrata?

Freeze the roasted vegetables only, not the burrata. Thaw in the fridge and reheat in the oven for best texture.

You’re Going to Love This Roasted Beets and Carrots Salad with Burrata

This Roasted Beets and Carrots Salad with Burrata keeps showing up on my table for a reason: it feels special without fuss. The roasted veggies give a sweet, golden bite and the burrata adds creamy, luxurious contrast. If you try it, please leave a star rating and a comment so I know how it turned out. Don’t forget to Pin this recipe so you never lose it! Share it with a friend on Facebook who needs this in their life. What’s your favorite twist on this recipe? Tell me in the comments!

Conclusion

Pin this recipe! If you want another take on the idea, check out Roasted Beets and Carrots Salad with Burrata – The Noshery for more inspiration.

Roasted Beets and Carrots Salad with Burrata

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A delightful salad featuring sweet roasted beets and carrots topped with creamy burrata and a tangy honey-vinegar dressing.

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Ingredients

Scale 1x2x3x

• 3 red beets with tops (scrubbed)
• 3 golden beets with tops (scrubbed)
• 6 carrots, halved lengthwise
• Beet greens (from beet tops), ribs removed and torn into pieces
• Olive oil (for roasting)
• Salt to taste
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 garlic clove, crushed
• 1 teaspoon minced rosemary
• Burrata (room temperature)

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Instructions

1. Preheat your oven to 400°F and line a baking sheet with foil.
2. Cut the tops off the beets, reserving the beet greens for later.
3. Scrub the beets clean, halve them, and slice into wedges.
4. Clean ribs off the beet greens and tear the greens into pieces; set aside.
5. Toss the beets and carrots in olive oil and salt.
6. Spread vegetables in one layer on the sheet pan.
7. Roast for about 30 minutes, or until tender and browned around the edges.
8. Whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, crushed garlic, minced rosemary, and salt until well combined.
9. Heat a skillet over medium-high with olive oil and sauté the beet greens for about 2 minutes until lightly wilted.
10. Top the wilted greens with the roasted vegetables, tear burrata over the top, and drizzle with the dressing.

Notes

Let burrata come to room temperature before serving for the creamiest texture. For a touch of sweetness, substitute honey with maple syrup in the dressing.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 10g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 25mg