Roasted Beets and Carrots Salad with Burrata Recipe

If you crave a dish that sings with vibrant colors and bursts of fresh, earthy flavors, the Roasted Beets and Carrots Salad with Burrata Recipe is going to become your new favorite. Imagine tender roasted beets and carrots, caramelized just right, combined with buttery burrata cheese that melts in your mouth. This salad has a perfect balance of sweet and tangy, with a herbal kick from fresh rosemary and garlic, making every bite a delightful symphony of textures and tastes. It’s as stunning on the plate as it is comforting to eat, perfect for anytime you want to wow guests or simply treat yourself to something truly special.

Ingredients You’ll Need

The magic behind the Roasted Beets and Carrots Salad with Burrata Recipe lies in its simple yet carefully chosen ingredients. Each item plays a crucial role in creating layers of flavor, texture, and color that make this salad irresistible.

• 3 red beets with tops: These add deep color and earthiness, along with edible greens that bring a lovely green freshness.
• 3 golden beets with tops: Their subtle sweetness and bright hue balance the reds beautifully.
• 6 carrots, halved lengthwise: Carrots add a natural sweetness and a satisfying bite after roasting.
• Olive oil: Used for roasting and dressing, it adds richness and helps develop caramelization.
• Salt to taste: Essential for enhancing the flavors of the roasted veggies and dressing.
• 3 tablespoons olive oil (for dressing): Brings smoothness and helps emulsify the dressing.
• 2 tablespoons white wine vinegar: Adds brightness and a pleasant tang.
• 1 tablespoon honey: Balances acidity with a touch of natural sweetness.
• 1 garlic clove, crushed: Imparts a subtle but flavorful kick.
• 1 teaspoon minced rosemary: Fresh herbaceous notes that complement the earthiness of the roots.
• Burrata cheese: Creamy and luxurious, it adds richness that ties the salad together.

How to Make Roasted Beets and Carrots Salad with Burrata Recipe

Step 1: Prepare the Beets and Carrots

Start by preheating your oven to 400 degrees Fahrenheit. Trim the beet tops, but don’t toss those greens away — they will add flavor and color later. Thoroughly scrub the beets, then halve and slice them for even roasting. Also, clean the ribs carefully from the beet greens and tear them into manageable pieces for sautéing. The carrots should be halved lengthwise so they roast evenly alongside the beets.

Step 2: Toss with Olive Oil and Season

Now, toss your sliced beets and carrot halves in olive oil, sprinkling generously with salt. For a cleaner look and to avoid the beet color bleeding, keep the red beets separate from the golden beets and carrots. Arrange them in one layer on a baking sheet, allowing each piece enough space to roast perfectly without stewing in steam.

Step 3: Roast to Perfection

Pop the veggies into the oven and roast for about 30 minutes. You’ll want them tender and lightly browned, with a bit of caramelization that enhances their natural sweetness. This is where those simple ingredients develop complex, deep flavors that amaze every time.

Step 4: Whisk the Dressing

While your vegetables roast, whisk together 3 tablespoons of olive oil, 2 tablespoons of white wine vinegar, 1 tablespoon of honey, the crushed garlic clove, minced rosemary, and a pinch of salt. This dressing is the perfect zingy complement to the rich roasted veggies and creamy burrata.

Step 5: Sauté the Beet Greens

Just before the vegetables finish roasting, heat a skillet to medium-high with a splash of olive oil and sauté the beet greens for about 2 minutes until just lightly wilted. This quick step adds a fresh green layer that contrasts beautifully with the roasted roots.

Step 6: Assemble Your Salad

Transfer the beet greens to a serving platter, pile on your roasted beets and carrots, and then gently add the burrata cheese on top. Finally, drizzle generously with your homemade dressing and garnish with a sprig of fresh rosemary for that final aromatic pop.

How to Serve Roasted Beets and Carrots Salad with Burrata Recipe

Garnishes

Fresh rosemary sprigs aren’t just for looks—they lend an herbal aroma that elevates the entire salad. A sprinkle of flaky sea salt right before serving can enhance the creamy burrata and bring out the sweetness of the roasted roots. Toasted nuts like walnuts or pine nuts add delightful crunch and counterbalance the softness.

Side Dishes

This salad pairs beautifully with light, summery dishes. Think crusty artisan bread for scooping up every last bit, or serve alongside grilled chicken or fish for a balanced dinner. The salad’s layers of flavor mean it can stand on its own as a first course or a centerpiece of a vegetarian meal.

Creative Ways to Present

For a stunning visual, try arranging the roasted beets and carrots in concentric circles on a large platter, placing burrata balls intermittently around the plate. Drizzle the dressing artistically using a spoon or squeeze bottle. Serving this salad family-style on a rustic wooden board makes for a warm, inviting atmosphere at your next gathering.

Make Ahead and Storage

Storing Leftovers

Leftover roasted beets and carrots stay fresh for up to 3 days when stored in an airtight container in the refrigerator. It’s best to keep the burrata separate and add it fresh when you’re ready to serve again, so it remains creamy and luxurious.

Freezing

While roasting imparts wonderful texture, freezing roasted beets and carrots is possible but not ideal since the texture softens post-thaw. If you choose to freeze, store the veggies without dressing or cheese in a freezer-safe container for up to a month. Thaw in the refrigerator before reheating gently.

Reheating

To reheat, warm the roasted vegetables in an oven at 350 degrees Fahrenheit until just heated through, around 10 minutes. Avoid microwaving if you want to maintain their depth of flavor and slight caramelization. Add fresh beet greens and burrata after reheating to keep that fresh and creamy contrast.

FAQs

Can I use other types of cheese instead of burrata?

Absolutely! While burrata adds a wonderfully creamy texture, mozzarella or ricotta can be good substitutes. Goat cheese also adds a tangy note that pairs nicely with the earthiness of the roasted vegetables.

Is it necessary to keep the red and golden beets separate?

Keeping the beets separate prevents the red beet’s deep pigment from coloring the lighter golden beets and carrots, preserving the salad’s beautiful contrast and presentation.

Can this salad be served warm or cold?

This salad is delicious served warm right after roasting, but it also tastes wonderful chilled. Serving it at room temperature lets the flavors meld beautifully, making it versatile for any season.

How do I clean beet greens properly?

Separate the small leaf blades from thick ribs for better texture, then rinse thoroughly under cold water to remove any dirt or grit. Sautéing beet greens quickly softens them while retaining their vibrant color and nutrition.

Can I prepare the dressing in advance?

Yes, the dressing can be whisked together a day ahead and stored in the fridge. Just bring it back to room temperature and whisk again before drizzling to ensure the flavors are bright and harmonious.

Final Thoughts

This Roasted Beets and Carrots Salad with Burrata Recipe is one of those dishes that feels like a cozy celebration on your plate. Its harmonious blend of sweet roasted root vegetables, creamy cheese, and bright, herbal dressing makes it an irresistible crowd-pleaser. Don’t hesitate to make this stunning salad your own and share it with friends and family—it’s a guaranteed way to bring joy to your table!

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