Name: Roasted Beets & Carrots with Creamy Burrata Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 3 medium beets, peeled and cut into wedges; 3 large carrots, peeled and sliced into thick coins; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon balsamic vinegar; 4 cups mixed greens or arugula; 2 balls burrata cheese; 2 tablespoons chopped fresh herbs (such as parsley or dill); ¼ cup chopped walnuts or pistachios (optional); Drizzle of honey or balsamic glaze (optional for serving)

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If you’re looking for that perfect balance of earthy, sweet, creamy, and fresh in every bite, Roasted Beets & Carrots with Creamy Burrata Salad is your new go-to. This Mediterranean-inspired salad bursts with pops of vivid color and bright flavor, from caramelized root veggies and tangy balsamic to cloud-soft burrata cheese. Whether you’re serving it as a light lunch, a jaw-dropping starter, or a meal-worthy main, this salad delivers the wow factor and comfort all at once.

Roasted Beets & Carrots with Creamy Burrata Salad Recipe - Recipe Image

Ingredients You’ll Need

This recipe is as much about celebrating simple things done right as it is about flavor explosions. Each ingredient brings its own special touch—color, crunch, or pure creaminess—to the Roasted Beets & Carrots with Creamy Burrata Salad.

Beets: Their natural sweetness intensifies as they roast, giving the salad incredible depth and gorgeous color.
Carrots: Roasted until golden and tender, carrots add a subtle sweetness and beautiful orange hue.
Olive Oil: Helps the veggies roast to caramelized perfection while infusing a subtle fruity note.
Salt: Essential for drawing out each vegetable’s flavor and enhancing the whole dish.
Black Pepper: Adds a gentle kick and rounds out the earthiness of the beets and carrots.
Balsamic Vinegar: A drizzle while warm brings tangy brightness that balances the vegetables’ sweetness.
Mixed Greens or Arugula: Fresh greens become the crisp, peppery bed for all the roasted goodness.
Burrata Cheese: Creamy, dreamy burrata melts into the salad and turns every bite into pure magic.
Fresh Herbs (parsley or dill): Chopped herbs bring a grassy, fragrant finish that wakes up the salad.
Walnuts or Pistachios (optional): For a lovely crunch and nutty twist—totally optional but so delicious.
Honey or Balsamic Glaze (optional): The perfect finishing drizzle for extra tang and sweetness, especially if you like that sweet-savory contrast.

How to Make Roasted Beets & Carrots with Creamy Burrata Salad

Step 1: Roast the Beets and Carrots

Preheat your oven to 400°F (200°C) and get ready for the vegetables to work their magic. Arrange the beet wedges and carrot coins on a baking sheet. Drizzle them generously with olive oil, sprinkle over the salt and black pepper, and toss everything together until each piece glistens. Spreading the veggies out in a single layer ensures they’ll roast evenly and get those irresistible caramelized edges. Pop the tray in the oven for 25 to 30 minutes, flipping the veg halfway through so everything turns perfectly tender and golden.

Step 2: Add Balsamic While Warm

As soon as the beets and carrots emerge from the oven, drizzle them while they’re still warm with the balsamic vinegar. The heat helps the vinegar soak in, amping up the tangy depth and glossing the roots with a mouthwatering sheen. Let them cool for a few minutes while you prep the rest of your Roasted Beets & Carrots with Creamy Burrata Salad.

Step 3: Build Your Salad Base

Lay a bed of mixed greens or peppery arugula across your favorite large platter or salad bowl. These greens give a crisp, refreshing base that sets off the richer flavors of the roasted veggies and cheese beautifully.

Step 4: Layer Roasted Veggies and Burrata

Spoon those gorgeous roasted beets and carrots right on top of the greens while they’re just slightly warm. Tear the burrata cheese gently by hand—this makes lush, creamy mounds—and scatter them over the roasted veggies. The residual warmth helps the cheese soften just enough for maximum creaminess without melting away.

Step 5: Garnish and Finish

Shower the salad with chopped fresh herbs, and if you’re in the mood for extra crunch, toss on the walnuts or pistachios. For a show-stopping finish, drizzle the whole thing lightly with honey or balsamic glaze. The result: a Roasted Beets & Carrots with Creamy Burrata Salad you’ll crave for days.

How to Serve Roasted Beets & Carrots with Creamy Burrata Salad

Garnishes

A sprinkle of fresh herbs, whether parsley, dill, or even tender basil, lifts the salad’s flavor and perfume. Chopped walnuts or pistachios work wonders for crunch, while a last-second drizzle of honey or balsamic glaze leaves you with a beautiful, barely-sweet glisten—the sort of professional finish that takes your Roasted Beets & Carrots with Creamy Burrata Salad over the top.

Side Dishes

This salad shines as the main attraction, but it also pairs beautifully with a crusty baguette, lemony grilled chicken, or a simple lentil soup. If you’re turning the salad into a meal, add some roasted chickpeas or a grain like farro for extra heft—the flavors play together perfectly and keep your meal vegetarian and satisfying.

Creative Ways to Present

Spread individual portions of greens across shallow bowls, then create little mounds of roasted vegetables and torn burrata for a restaurant-worthy look. For gatherings, arrange everything on a large wooden board for crowd-pleasing, rustic beauty. For extra flair, layer colorful golden and red beets or use microgreens as a final flourish—a visual stunner every time you serve Roasted Beets & Carrots with Creamy Burrata Salad.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep them fresh by storing components separately: roasted veggies in one airtight container, greens in another, and burrata wrapped up tightly. This way, nothing turns soggy, and you can assemble another irresistible Roasted Beets & Carrots with Creamy Burrata Salad in minutes.

Freezing

While greens and burrata are best enjoyed fresh, you can freeze extra roasted beets and carrots. Let them cool completely, then transfer them to a freezer-safe bag or container. When you need a quick salad or side, thaw in the fridge overnight and bring to room temperature before adding to your greens and cheese.

Reheating

To enjoy the veggies warm, simply reheat the roasted beets and carrots in a 350°F oven for about 10 minutes or until heated through. Toss them onto fresh greens with torn burrata and you’re right back to a just-made Roasted Beets & Carrots with Creamy Burrata Salad experience.

FAQs

Can I use golden beets instead of red beets?

Absolutely! Golden beets are milder and less likely to stain your kitchen or hands, and they look just as gorgeous mingled with orange carrots and creamy burrata.

What’s the best way to peel beets without making a mess?

Try wearing gloves and peeling beets under running water or over a cutting board lined with parchment—it’ll help minimize stains and make cleanup much easier after prepping for your Roasted Beets & Carrots with Creamy Burrata Salad.

Is there a vegan alternative to burrata?

You bet—soft cashew-based vegan cheese or almond ricotta brings a creamy element while keeping your salad completely plant-based. Just add a little olive oil to round out the texture.

Can I prep this salad in advance for a dinner party?

Definitely! Roast the veggies and prep all the other elements a few hours ahead. Just wait to add the burrata and drizzle until immediately before serving so everything stays fresh and luscious.

What fresh herbs work best?

Parsley and dill are classic, but chives, basil, or even a little mint make wonderful, aromatic toppings. Use what you love—or what’s growing in your garden!

Final Thoughts

If you want to wow your guests or simply treat yourself to a restaurant-worthy meal at home, give Roasted Beets & Carrots with Creamy Burrata Salad a try. It’s a vibrant, satisfying dish that’s every bit as beautiful as it is delicious—you might just find yourself making it all year round!

Roasted Beets & Carrots with Creamy Burrata Salad Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Roasted Beets & Carrots with Creamy Burrata Salad is a delightful and colorful dish that combines the earthy sweetness of roasted beets and carrots with the creamy richness of burrata cheese. Tossed with fresh herbs and nuts, and finished with a drizzle of balsamic glaze or honey, this salad is a perfect balance of flavors and textures.

Ingredients

Scale

For the Roasted Vegetables:

3 medium beets, peeled and cut into wedges
3 large carrots, peeled and sliced into thick coins
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon balsamic vinegar

For the Salad:

4 cups mixed greens or arugula
2 balls burrata cheese
2 tablespoons chopped fresh herbs (such as parsley or dill)
¼ cup chopped walnuts or pistachios (optional)
Drizzle of honey or balsamic glaze (optional for serving)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C).
Roast Vegetables: Place beet wedges and carrot slices on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized. Drizzle with balsamic vinegar.
Assemble Salad: Arrange greens on a platter. Top with roasted vegetables, torn burrata, herbs, and nuts if using. Drizzle with honey or balsamic glaze.
Serve: Serve immediately and enjoy!