This Roasted Beets and Carrots Salad with Burrata is such a beautiful and fresh dish! The sweet, earthy roasted beets and carrots are paired with creamy burrata cheese, which adds a rich and soft texture. It’s colorful, simple, and feels like a little celebration on your plate with every bite.
I love how roasting brings out the natural sweetness in the veggies—it makes the salad taste both hearty and light at the same time. Tossing everything with a little olive oil and maybe some fresh herbs really brings it all together. I like to make this salad when I want something healthy but still special and satisfying. The burrata is the real winner here, melting gently with the veggies and making it a bit more indulgent without being heavy.
When I serve this, I usually add some crunchy nuts or seeds on top for a nice contrast, and a drizzle of balsamic glaze if I’m feeling a bit fancy. It’s a perfect side dish for a family dinner or a bright starter for guests. I find that everyone loves this salad because it’s simple yet impressive, and it feels like a little gift of fresh flavors and textures.
Key Ingredients & Substitutions
Beets: Using mixed colors like red and golden makes the salad look colorful and adds subtle flavor differences. If you don’t have fresh beets, you could use pre-cooked or vacuum-packed beets as a shortcut.
Carrots: Choose firm, fresh carrots for the best texture. Both orange and yellow varieties work well. If you want a twist, try adding parsnips or sweet potatoes for sweetness.
Burrata Cheese: Burrata is creamy and soft, adding richness to the salad. If you can’t find it, fresh mozzarella or ricotta make good substitutes, though burrata has that special creamy center that’s lovely here.
Herbs (Mint & Basil): Fresh herbs brighten the dish. If you don’t have these, parsley or tarragon can give a nice fresh note.
Olive Oil & Balsamic: Good-quality olive oil makes a difference. Balsamic vinegar or glaze adds sweetness and acidity but is optional depending on your taste.
How Do You Roast Beets and Carrots Perfectly for This Salad?
Roasting beets and carrots slowly brings out their natural sweetness and gives them a nice caramelized edge, which is key for this salad’s flavor.
- Cut the veggies into similar-sized pieces so they cook evenly.
- Toss them well with olive oil, salt, and pepper to get a light coating for roasting.
- Arrange in a single layer on the baking sheet to avoid steaming them.
- Roast at 400°F (200°C) for 35-45 minutes. Check halfway and turn or stir to help all sides brown.
- They’re done when tender (test with a fork) and you see caramelized bits on the edges.
- Let them cool slightly before serving so flavors settle and burrata doesn’t melt too fast.
Equipment You’ll Need
- Baking sheet – I recommend a sturdy one to hold all the vegetables evenly and help with easy roasting.
- Mixing bowl – useful for tossing the beets and carrots with oil, salt, and pepper so everything is coated evenly.
- Chef’s knife and cutting board – make quick work of peeling and chopping the vegetables.
- Serving platter or plate – for arranging the roasted veggies nicely and placing the burrata on top.
- Optional: Basting brush or spoon – for drizzling olive oil or balsamic glaze over the salad.
Flavor Variations & Add-Ins
- Try adding toasted nuts or seeds (like walnuts or pumpkin seeds) for crunch and extra flavor.
- Swap the herbs: use parsley, tarragon, or arugula for a different fresh taste.
- Spice it up with a sprinkle of smoked paprika or a drizzle of honey for a sweet smoky twist.
- Adding a handful of mixed greens or arugula right before serving makes it more vibrant and slightly more filling.
Roasted Beets and Carrots Salad with Burrata
Ingredients You’ll Need:
- 3 medium beets (mixed colors if possible, e.g., red and golden), peeled and cut into wedges
- 3 medium carrots (orange and/or yellow), peeled and cut into thick slices
- 2 tbsp olive oil, plus extra for drizzling
- Salt and freshly ground black pepper, to taste
- 1 ball of burrata cheese (around 4 oz)
- 1 tbsp fresh mint leaves, thinly sliced
- 1 tbsp fresh basil leaves, thinly sliced
- 1 tbsp balsamic vinegar or a drizzle of balsamic glaze (optional)
- Red chili flakes (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 35-45 minutes to roast the vegetables. Allow a few minutes for the vegetables to cool slightly before assembling and serving. Overall, the total time is about 50-60 minutes.
Step-by-Step Instructions:
1. Preheat and Prep Your Veggies:
First, preheat your oven to 400°F (200°C). While it heats, peel and cut the beets and carrots into wedges and thick slices, keeping sizes similar for even roasting.
2. Toss and Roast the Vegetables:
In a bowl, mix the beet and carrot pieces with 2 tablespoons of olive oil, salt, and pepper until everything is nicely coated. Spread them in a single layer on a lined or greased baking sheet. Roast for 35-45 minutes, turning halfway through, until tender and caramelized.
3. Assemble and Serve Your Salad:
Remove the roasted vegetables and let them cool a bit. Arrange them on a serving plate or bowl. Place the burrata cheese in the center. Drizzle olive oil over everything, sprinkle the fresh mint and basil on top, and add red chili flakes for a little heat if you like. Finish with a drizzle of balsamic vinegar or glaze if using. Serve right away, cutting into the burrata so the creamy cheese blends with the warm veggies.
Can I Use Pre-Cooked or Frozen Beets and Carrots?
Yes! Just make sure to thaw frozen vegetables completely before roasting, and adjust the roasting time since pre-cooked veggies need less time—usually 10-15 minutes to warm and caramelize.
What Can I Substitute for Burrata?
If burrata isn’t available, fresh mozzarella or ricotta are great alternatives. They won’t be as creamy in the center, but they still add a lovely mild, creamy texture to the salad.
How Should I Store Leftovers?
Store leftover roasted vegetables and burrata separately in airtight containers in the fridge. Reheat the veggies gently in the oven or microwave. Add fresh burrata just before serving for the best texture.
Can I Make This Salad Ahead of Time?
You can roast the vegetables and prep the herbs a day ahead, then assemble the salad and add burrata right before serving to keep the cheese fresh and creamy.