Roasted Beets and Carrots Salad with Burrata Recipe

If you’re searching for a vibrant, flavorful, and satisfying salad that brings together an irresistible mix of textures and colors, let me introduce you to the delightful Roasted Beets and Carrots Salad with Burrata. This dish is a celebration of earthy roasted beets and sweet carrots harmonizing perfectly with creamy, luscious burrata cheese. The addition of a bright, herby dressing and tender beet greens makes every bite sing with freshness and depth. It’s one of those salads that feels special enough for guests but is simple enough for a cozy weeknight treat.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, whether it’s the colorful beets and carrots adding earthiness and sweetness, the creamy burrata offering a soft, indulgent contrast, or the simple dressing that ties everything together with a perfect balance of tang and herbaceous notes.

• Red beets with tops: Use fresh red beets for their deep color and rich flavor; keep the greens for sautéing to add an extra layer of texture.
• Golden beets with tops: These bring a sweet, mellow flavor and brighten the salad visually—plus their greens are equally tasty.
• Carrots: Halved lengthwise to roast evenly, their natural sweetness intensifies with roasting, adding a lovely contrast.
• Olive oil: Essential for roasting and for the dressing, it lends a smooth, fruity softness throughout the dish.
• Salt: A key seasoning that enhances the natural flavors of the vegetables and balances the dressing.
• White wine vinegar: Adds a gentle acidity to the dressing, brightening every component of the salad.
• Honey: Just a touch to balance the tang of vinegar and enhance the sweetness of the roasted veggies.
• Garlic clove: Crushed for a mild kick in the dressing that complements the earthiness of beets and carrots.
• Minced rosemary: Fresh rosemary brings a piney, fragrant lift that’s perfect with roasted root vegetables.
• Burrata cheese: Creamy and rich, this cheese is the star that makes this salad truly special and irresistible.

How to Make Roasted Beets and Carrots Salad with Burrata

Step 1: Prepare and Separate the Beets and Greens

Start by heating your oven to 400 degrees – perfect for roasting. Cut the tops off the beets but don’t discard these; the greens will become a tasty part of the salad. Clean the beets thoroughly, then halve and slice them. Remember to remove 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 preserve their bright colors and avoid bleeding.

Step 2: Toss and Roast the Vegetables

Coat the beets and carrots generously with olive oil and sprinkle with salt. Spread them out in one layer on a baking sheet, again keeping the red beets separate if you wish. Roast in the oven for about 30 minutes, or until the vegetables are tender and nicely browned, bringing out their natural sweetness and depth.

Step 3: Whisk Together the Dressing

While the vegetables roast, combine olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt in a small bowl. Whisk everything until it’s well blended. This dressing will add a perfect balance of acidity, sweetness, and herbal undertones that elevate the roasted flavors.

Step 4: Sauté the Beet Greens

Just before the veggies finish roasting, heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens for about two minutes, until they’re just wilted but still bright and fresh. This step adds a lovely, slightly bitter contrast that makes the salad even more complex.

Step 5: Assemble the Roasted Beets and Carrots Salad with Burrata

Place the sautéed beet greens on a serving platter. Arrange the roasted beets and carrots on top, then gently tear the burrata over the vegetables. Drizzle the salad with the herby dressing and garnish with fresh rosemary sprigs for that finishing aromatic touch.

How to Serve Roasted Beets and Carrots Salad with Burrata

Garnishes

This salad loves a few simple garnishes to add freshness and texture. Sprinkle some toasted walnuts or pecans for crunch, or add a handful of fresh herbs like parsley or basil. A few microgreens or edible flowers can make this dish truly look like a work of art on the table.

Side Dishes

Pair this salad with crusty artisan bread or a warm quinoa pilaf to make it a more substantial meal. It also shines alongside grilled meats or a main like roasted chicken or salmon, offering a refreshing contrast to richer dishes.

Creative Ways to Present

For a striking presentation, serve this salad on a rustic wooden board or a large white platter that makes the colors pop. You can also arrange individual servings in clear glass bowls so the layers of roasted vegetables, burrata, and greens show beautifully. Drizzle the dressing table-side to impress your guests!

Make Ahead and Storage

Storing Leftovers

You can store leftover roasted beets and carrots separately from the burrata to maintain its creamy texture. Keep roasted vegetables in an airtight container in the refrigerator for up to three days. The beet greens are best eaten fresh but can last a day or two if stored promptly.

Freezing

Roasted beets and carrots freeze well if you want to make a batch ahead. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll keep for up to three months but are best enjoyed fresh for optimal texture. Burrata and beet greens do not freeze well and are best used fresh.

Reheating

To reheat, warm the roasted vegetables gently in a skillet over medium heat or in the oven until just heated through. Avoid overheating to keep them tender but not mushy. Only add fresh burrata once reheated to keep its creamy, delicate texture.

FAQs

Can I use other types of cheese instead of burrata?

Absolutely! While burrata is creamy and mild, fresh mozzarella or a soft goat cheese make nice substitutes if you prefer something different or want to change up the flavor profile.

How do I prevent the red beet color from bleeding onto other ingredients?

Keeping red beets separate from other vegetables while roasting is the best way to avoid color bleeding. You can also roast them on a separate sheet or section your pan carefully.

What if I don’t have beet greens? Can I still make the salad?

Definitely! The beet greens add a lovely texture and slight bitterness, but you can substitute with spinach, kale, or chard, or simply omit them without losing the salad’s essence.

Is this salad suitable for a vegan diet?

To make this vegan, simply leave out the burrata or replace it with a vegan cheese alternative. The salad base and dressing remain fresh, vibrant, and delicious without the cheese.

Can I prepare the dressing in advance?

Yes, the dressing can be whisked together a day ahead and stored in the refrigerator. Just give it a good shake or stir before drizzling over the salad for the best flavor.

Final Thoughts

I truly hope you give this Roasted Beets and Carrots Salad with Burrata a try. Its beautiful blend of roasted sweetness, creamy decadence, and herbaceous brightness is a combination that invites smiles and second helpings every time. Whether you’re entertaining guests or treating yourself, this salad is bound to become a cherished favorite in your kitchen!

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