Roasted Beets and Carrots Salad – Creamy Burrata Twist

Roasted Beets and Carrots Salad with Burrata is one of those recipes that brings a splash of color and comfort to the table. I still remember serving it on a chilly autumn evening—candles flickering, my kids reaching for seconds before I even sat down. The mix of roasted root vegetables with that creamy, cloud-like burrata always feels like a little celebration of the season. And the best part? It’s a recipe that’s both impressive and simple, turning everyday veggies into something elegant.

Why This Recipe Matters

The beauty of this salad lies in how it elevates everyday produce. When beets and carrots roast, they release a sweet, earthy aroma that makes the whole kitchen feel inviting. Pair them with creamy burrata and a rosemary-honey vinaigrette, and you’ve created a dish that looks like it belongs at a dinner party. This recipe matters because, like the Millionaire Peach Salad, it shows how fresh, colorful ingredients can come together in a way that feels both comforting and refined.

What Is Roasted Beets and Carrots Salad?

A Roasted Beets and Carrots Salad is a vibrant combination of root vegetables roasted until tender and caramelized, tossed with a simple dressing, and finished with burrata. The beet greens aren’t wasted—they’re lightly sautéed for added flavor and nutrients. The result is a salad that balances earthiness, sweetness, creaminess, and freshness all in one dish.

Roasted Beets and Carrots Salad – Creamy Burrata Twist

---

• Author: Emma
• Total Time: 45 minutes
• Yield: 4 Servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A vibrant salad with roasted beets, carrots, creamy burrata, and a rosemary-honey dressing. Elegant, colorful, and delicious.

---

Ingredients

Scale 1x2x3x

Salad

• 3 red beets with tops

• 3 golden beets with tops

• 6 carrots, halved lengthwise

• Olive oil

• Salt to taste

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

• Preheat oven to 400°F.

• Prepare beets and greens.

• Toss beets and carrots with oil and salt, keeping reds separate.

• Roast 30 minutes until tender.

• Whisk dressing ingredients.

• Sauté beet greens 2 minutes.

• Assemble salad with vegetables, burrata, dressing, and rosemary garnish.

Notes

• Keep red beets separate to avoid staining.
• Add toasted nuts for crunch.
• Substitute burrata with mozzarella if needed.
• Store burrata separately if making ahead.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasted
• Cuisine: American/Italian fusion

Nutrition

• Calories: 285 kcal
• Sugar: 15g
• Sodium: 340mg
• Fat: 17g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 30mg

Keywords: roasted beets and carrots, burrata salad, roasted vegetable salad, beet and carrot salad

Why You’ll Love This Recipe

If you love colorful dishes that combine fresh vegetables with indulgent touches, this salad is for you. It’s hearty enough to stand on its own, yet versatile enough to pair with many mains. The mix of textures feels just as satisfying as the crisp bite of the Honeycrisp Apple Broccoli Salad, but the roasted root vegetables add a cozy, warming note that makes it perfect year-round.

• Naturally vegetarian and nutrient-rich
• Balanced flavors: sweet, savory, and creamy
• Stunning centerpiece for dinner parties or holiday meals
• Ready in under an hour with simple ingredients
• Easy to prepare ahead of time

Ingredient Notes & Substitutions

Step-by-Step Instructions

1. Step-by-Step Instructions
2. Heat oven to 400°F (200°C).
3. Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, halve, and slice. Clean ribs off the beet greens and tear the greens into pieces.
4. Keep the red beets separate from the golden beets and carrots to prevent color bleeding. Toss vegetables in olive oil with salt. Spread in one layer on a sheet pan.
5. Roast in the oven for 30 minutes or until tender and browned.
6. Combine dressing ingredients (olive oil, vinegar, honey, garlic, rosemary, salt) and whisk until smooth.
7. Right before the vegetables are ready, heat a skillet with a drizzle of olive oil.
8. Quickly sauté the beet greens for about 2 minutes until lightly wilted. Transfer to a platter.
9. Top with roasted vegetables, burrata, and drizzle with dressing. Garnish with fresh rosemary.

Tips & Variations

• Roast vegetables on parchment for easier cleanup.
• Add roasted parsnips or sweet potatoes for extra sweetness.
• Sprinkle with toasted walnuts, pecans, or pumpkin seeds for crunch.
• For a tangier flavor, use goat cheese instead of burrata.
• To lighten, serve without cheese and double the greens.
• Add orange zest or pomegranate arils for a festive winter twist.
• Swap dressing with balsamic glaze for a richer flavor.
• Include roasted chickpeas for extra protein and texture.
• Use rainbow carrots for a beautiful color contrast.
• Serve cold the next day as a picnic salad—it tastes even better after marinating overnight.

Common Mistakes & Fixes

• Vegetables too mushy: Reduce roasting time by 5–10 minutes.
• Colors bleeding together: Keep red beets separate in the pan.
• Bitter greens: Don’t overcook—just a quick sauté is enough.
• Flat flavor: Taste the dressing and adjust vinegar, honey, or salt.

Make-Ahead, Storage & Reheating

• Make-ahead: Roast vegetables up to 1 day ahead. Store in the fridge.
• Storage: Keep salad (without burrata) in an airtight container for 3–4 days. Add burrata just before serving.
• Reheating: Warm vegetables at 350°F for 10 minutes, then assemble fresh.

Serving Suggestions & Pairings

This salad is as versatile as it is beautiful. It’s wonderful with grilled salmon or roasted chicken, but it also works in a vegetarian spread with hummus, bread, and legumes. For festive occasions, I often place it next to the Feta Cranberry Chickpeas Recipe—the tangy chickpeas complement the creamy burrata and roasted vegetables perfectly.

In summer, pair it with sparkling water and fresh fruit. In winter, serve it with hearty casseroles or soups for a balanced holiday table.

FAQs

Do I need to peel the beets?
No, just scrub them clean. The skins soften during roasting and add flavor.

Can I make it vegan?
Yes—replace burrata with a cashew cheese or almond ricotta, and swap honey for maple syrup.

What if I don’t have fresh rosemary?
Use ½ teaspoon dried rosemary, or substitute with thyme.

Can I serve this salad cold?
Absolutely. It tastes wonderful chilled and is great for meal prep lunches.

How do I keep burrata fresh if prepping ahead?
Keep it in its liquid until just before serving, then tear it onto the salad.

Conclusion

This Roasted Beets and Carrots Salad with Burrata is proof that vegetables can be the star of the table. With jewel-toned colors, creamy burrata, and a bright dressing, it’s a dish that feels indulgent yet nourishing.