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Roasted Beets and Carrots Salad with Burrata Recipe

Roasted Beets and Carrots Salad with Burrata Recipe
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★★★★★

4.8 from 17 reviews

A vibrant and hearty Roasted Beets and Carrots Salad with creamy burrata cheese, perfectly dressed with a tangy honey and rosemary vinaigrette. This colorful salad combines the sweetness of roasted root vegetables with the richness of burrata and the freshness of sautéed beet greens, creating a delicious and nutritious dish ideal for any meal.

Ingredients

Scale

Salad

  • 3 red beets with tops
  • 3 golden beets with tops
  • 6 carrots, halved lengthwise
  • Olive oil, for tossing and sautéing
  • Salt, to taste
  • Fresh rosemary, for garnish
  • 8 oz burrata cheese

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. Prepare the vegetables: Cut the tops off the beets, reserving the beet greens. Scrub the beets clean, then halve and slice them. Remove the ribs from the beet greens and tear the leaves into bite-sized pieces. Keep red beets separate from golden beets and carrots to prevent color bleeding.
  2. Roast the vegetables: Toss the beets and carrots separately with olive oil and salt. Spread them out in one layer on a sheet pan, keeping colors separate. Roast in a preheated 400°F (200°C) oven for about 30 minutes, or until tender and lightly browned.
  3. Make the dressing: Whisk together olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt until well combined.
  4. Sauté the beet greens: Just before the vegetables finish roasting, heat a skillet over medium-high with a drizzle of olive oil. Quickly sauté the beet greens for about 2 minutes until lightly wilted.
  5. Assemble the salad: Transfer the sautéed beet greens to a serving platter. Arrange the roasted beets and carrots on top. Place burrata cheese over the roasted vegetables and drizzle the salad with the prepared dressing. Garnish with fresh rosemary sprigs.

Notes

  • Keeping red beets separate from golden beets and carrots during roasting helps prevent color bleeding and keeps the salad visually vibrant.
  • Use fresh rosemary for best flavor in both the dressing and garnish.
  • Burrata adds a creamy texture and richness; you can substitute with fresh mozzarella if unavailable.
  • Beet greens are edible and nutritious, sautéing them adds a nice green element to the salad.
  • Adjust seasoning to taste, especially the salt in the dressing and vegetables.
  • This salad can be served warm, at room temperature, or chilled.

Nutrition

Keywords: roasted beets salad, carrot salad, burrata salad, roasted root vegetables, honey rosemary dressing, vegetarian salad, healthy salad

Find it online: https://recipeswithmia.com/roasted-beets-and-carrots-salad-with-burrata-recipe/