Roasted Beets and Carrots Salad with Burrata Recipe

If you’re looking to brighten your table with a dish that bursts with color, flavor, and creamy decadence, the Roasted Beets and Carrots Salad with Burrata is your new best friend. This salad combines the earthy sweetness of roasted red and golden beets alongside tender carrots, all beautifully complemented by the luscious creaminess of burrata cheese. The fresh beet greens add a touch of vibrant green, while a zesty honey-rosemary dressing pulls all the flavors together in perfect harmony. It’s a stunning plate that’s as delightful to eat as it is to serve, perfect for both weekday dinners and special occasions.

Ingredients You’ll Need

It’s amazing how just a handful of simple ingredients can come together to create such a spectacular dish. Each one plays a vital role, from the colorful vegetables providing texture and sweetness, to the burrata adding that indulgent creaminess you won’t want to miss.

• Red beets: Their deep color and robust earthiness give the salad a rich foundation and vivid visual appeal.
• Golden beets: Slightly milder and sweeter, these add a sunny brightness and help create a beautiful contrast with the red beets.
• Carrots: Halved lengthwise, their natural sweetness intensifies when roasted, making this salad perfectly balanced.
• Olive oil: Essential for roasting and the dressing, it lends a fruity richness that enhances every bite.
• Salt: Simple but necessary, it brings out the natural flavors of the vegetables.
• White wine vinegar: Adds the right amount of tang to brighten the dressing and balance the sweetness.
• Honey: Provides a gentle sweetness that harmonizes with the vinegar and vegetables without overpowering.
• Garlic clove: Crushed and incorporated into the dressing for a subtle aromatic layer.
• Minced rosemary: Brings an earthy, piney aroma that pairs beautifully with roasted roots and garlic.
• Burrata cheese: The star of creaminess that crowns the salad, turning simple veggies into a luxurious experience.
• Beet greens: Fresh and tender, they offer a lovely green component and slight bitterness to balance the sweet roasted vegetables.

How to Make Roasted Beets and Carrots Salad with Burrata

Step 1: Prepare the Vegetables

Start by heating your oven to 400 degrees. Cut the tops off the beets, but don’t toss those greens just yet—they’ll add welcome texture and color later. Scrub the beets thoroughly to remove any dirt, then halve and slice them. Clean out the ribs from the beet greens and tear the leaves into bite-sized pieces. Keep the red beets separate from the golden beets and carrots if you want to avoid the colors blending too much during roasting.

Step 2: Roast the Beets and Carrots

Toss the beets and carrots with olive oil and a pinch of salt to enhance their natural sweetness and ensure they caramelize beautifully. Spread them out in one even layer on a baking sheet. Remember to keep the red beets apart if you want to retain that stunning contrast in color. Roast everything in the oven for about 30 minutes until the vegetables are tender and developing lovely brown edges that bring out their inherent sweetness.

Step 3: Make the Dressing

While the veggies are roasting, whisk together the dressing ingredients in a small bowl: olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and a pinch of salt. This dressing is the magic that ties the salad together, adding brightness, a hint of spice, and a touch of sweetness.

Step 4: Sauté the Beet Greens

Just before the vegetables come out of the oven, warm a drizzle of olive oil in a skillet over medium-high heat. Toss in the beet greens and sauté them quickly for about two minutes, just until they gently wilt but still maintain some fresh texture. This subtle bitterness complements the roasted root vegetables beautifully and adds vibrant color to the dish.

Step 5: Assemble the Salad

Arrange the sautéed beet greens on a platter, then pile on the roasted beets and carrots. Tear or slice the burrata cheese and scatter it generously over the top. Drizzle everything with the honey-rosemary dressing and garnish with a few sprigs of fresh rosemary for an extra herbal note. The combination of creamy burrata melting into sweet roasted veggies is simply irresistible.

How to Serve Roasted Beets and Carrots Salad with Burrata

Garnishes

Fresh herbs like rosemary or thyme work wonderfully as garnishes to complement the salad’s flavors. You can add a sprinkle of toasted walnuts or pecans for some crunch, or a scattering of microgreens for a fresh, peppery bite. These little touches elevate the presentation and add delightful textures.

Side Dishes

This salad pairs beautifully with crusty artisan bread, perfect for scooping up those creamy bites of burrata and dressing. It also makes a wonderful companion to roasted chicken or grilled fish, adding a fresh and colorful balance on your plate.

Creative Ways to Present

For a stunning dinner party, serve your Roasted Beets and Carrots Salad with Burrata on rustic wooden boards or wide, shallow bowls that showcase the vibrant colors. You can also layer the salad in individual glass jars for a playful, modern touch that keeps ingredients fresh until it’s time to dig in.

Make Ahead and Storage

Storing Leftovers

Store any leftover roasted vegetables and beet greens in an airtight container in the refrigerator for up to three days. Keep the burrata separate until ready to serve, as the cheese is best fresh and can become watery if stored with the vegetables.

Freezing

Because roasted beets and carrots freeze well, you can freeze the veggies without the burrata or dressing. Place the cooled roasted vegetables in a freezer-safe container, and they’ll keep for about two months. When thawed, reheat gently and add fresh dressing and burrata afterward.

Reheating

Reheat leftover roasted vegetables in a warm oven or on the stovetop until just heated through to preserve their texture. Avoid microwaving to prevent sogginess. Add fresh dressing and burrata after reheating for the best flavor and creaminess.

FAQs

Can I use other types of cheese instead of burrata?

Absolutely! While burrata gives this salad its signature creamy texture, fresh mozzarella or even feta cheese can work in a pinch. Just keep in mind that the flavor and creaminess will vary accordingly.

How do I prevent the red beet juice from coloring the other vegetables?

Keep the red beets separated from the golden beets and carrots during roasting and serving. This simple step helps maintain the vibrant orange and yellow colors without bleeding.

Can I prepare this salad vegan or dairy-free?

Yes! Simply omit the burrata or replace it with a vegan cheese or a dollop of cashew cream for that luscious texture without dairy.

Is it necessary to sauté the beet greens?

While you can choose to use the beet greens raw, sautéing them briefly mellows their flavor and softens their texture, which adds complexity and balance to the salad.

What’s the best way to cut the beets and carrots?

Halving and slicing the beets allows for even roasting and beautiful presentation. Carrots should be halved lengthwise so they roast evenly and become tender without drying out.

Final Thoughts

This Roasted Beets and Carrots Salad with Burrata is truly a celebration of seasonal roots and creamy indulgence. Its vibrant colors, delightful textures, and harmonious flavors make it a dish you’ll want to share again and again. Whether you’re hosting friends or just treating yourself, I hope you enjoy making and savoring this gorgeous salad as much as I do!

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