Vibrant Roasted Beets & Carrots with Creamy Burrata Salad Recipe

Introduction

This Vibrant Roasted Beets & Carrots with Creamy Burrata Salad is a colorful and flavorful dish perfect for any season. Roasting the beets and carrots brings out their natural sweetness, while the creamy burrata adds a luxurious touch. It’s a simple yet elegant salad that brightens up any meal.

Ingredients

• 3 red beets, peeled and sliced
• 3 golden beets, trimmed and peeled
• 6 carrots, halved lengthwise
• Olive oil, for roasting
• Salt, to taste
• Burrata cheese (for topping)
• Beet greens (from the beets), washed and chopped
• 3 tablespoons olive oil (for dressing)
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 garlic clove, minced
• 1 teaspoon fresh rosemary, finely chopped
• Salt, to taste (for dressing)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Cut the red and golden beets into wedges. Toss them with the halved carrots in olive oil and salt.
3. Step 3: Arrange the vegetables in a single layer on a baking sheet and roast for 30 minutes until tender and caramelized.
4. Step 4: While the vegetables are roasting, heat olive oil in a pan and sauté the beet greens until wilted. Set aside.
5. Step 5: In a small bowl, whisk together olive oil, white wine vinegar, honey, minced garlic, rosemary, and salt to make the dressing.
6. Step 6: Once the roasted vegetables have slightly cooled, combine them with the sautéed beet greens.
7. Step 7: Place burrata cheese over the top of the salad.
8. Step 8: Drizzle the dressing over everything and serve immediately.

Tips & Variations

• Use whatever colors of beets you have on hand for a more vibrant presentation.
• For extra flavor, roast a few garlic cloves alongside the vegetables.
• Swap white wine vinegar with balsamic vinegar for a richer dressing.
• Add toasted nuts, like walnuts or pecans, for crunch and texture.
• If burrata is unavailable, fresh mozzarella or ricotta can be used as a substitute.

Storage

Store any leftover salad without the burrata in an airtight container in the refrigerator for up to 2 days. Keep the burrata separate and add it fresh when serving. Reheat the roasted vegetables gently in the oven or microwave before combining if desired. The dressing can be stored separately for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can roast the vegetables and prepare the dressing a day ahead. Store them separately and assemble the salad with fresh burrata just before serving to keep the cheese creamy.

What if I don’t have beet greens?

If beet greens aren’t available, you can substitute with spinach, kale, or chard. Sauté these greens similarly until wilted before mixing with the roasted vegetables.

Vibrant Roasted Beets & Carrots with Creamy Burrata Salad Recipe

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★★★★★

4.8 from 134 reviews

• Author: Simon
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant roasted beets and carrots salad is a colorful and flavorful dish combining tender, caramelized beets and carrots with sautéed beet greens, topped with creamy burrata cheese and finished with a zesty honey and rosemary dressing. Perfect as a light main course or a stunning side, this recipe brings together earthy roasted vegetables and fresh, creamy textures for a wholesome, delicious salad.

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Ingredients

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Vegetables

• 3 red beets, peeled and sliced
• 3 golden beets, trimmed and peeled
• 6 carrots, halved lengthwise
• Beet greens (from the beets), washed and chopped

For Roasting

• Olive oil, for roasting (about 2–3 tablespoons)
• Salt, to taste

Dressing

• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 garlic clove, minced
• 1 teaspoon fresh rosemary, finely chopped
• Salt, to taste

Topping

• Burrata cheese (amount according to preference, typically 8 ounces or 225 grams)

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Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Prepare vegetables: Cut the red and golden beets into wedges and halve the carrots lengthwise. Toss all the vegetables together in olive oil and salt to evenly coat.
3. Roast vegetables: Arrange the vegetables in a single layer on a baking sheet and roast in the oven for about 30 minutes, or until they are tender and caramelized, stirring halfway if desired.
4. Sauté beet greens: While the vegetables are roasting, heat a tablespoon of olive oil in a pan over medium heat. Add the chopped beet greens and sauté until wilted and tender, then set aside.
5. Make the dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, minced garlic, finely chopped rosemary, and salt to taste until well combined.
6. Combine vegetables and greens: When the roasted vegetables have slightly cooled, mix them gently with the sautéed beet greens in a large bowl.
7. Add burrata cheese: Place fresh burrata cheese on top of the vegetable mixture, either whole or torn into pieces as preferred.
8. Dress and serve: Drizzle the prepared dressing over the entire salad and serve immediately to enjoy the blend of warm vegetables and creamy burrata.

Notes

• You can use other fresh herbs such as thyme instead of rosemary for a variation in flavor.
• To save time, beet greens can be substituted with spinach or kale if preferred.
• For a vegan version, omit the burrata or substitute with a plant-based cheese alternative.
• Leftover roasted vegetables can be stored in the refrigerator for up to 3 days and enjoyed cold or reheated.
• Adjust salt and honey in the dressing to taste based on your preference for sweetness or acidity.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Keywords: roasted beets, roasted carrots, burrata salad, beet greens, honey rosemary dressing, vegetarian salad, Mediterranean salad, healthy side dish