You want a salad that feels fancy but doesn’t make you sweat in the kitchen, right? I got you. I make this Roasted Beets and Carrots Salad with Burrata when I want something colorful, cozy, and just a little dramatic on the plate — without pretending I’m a Michelin-star chef. I stumbled into this combo at a dinner party and never looked back; the sweetness of roasted beets and carrots paired with creamy burrata feels like a culinary mic drop every time.
If you love burrata as much as I do, you might also enjoy a different spin on it like this lovely tomato and pomegranate burrata salad — FYI, it pairs beautifully with the citrusy dressing below.
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Why You’ll Love This Recipe
- Vibrant, eye-catching colors that make your plate Instagram-friendly without the fuss.
- Easy to make: you toss, roast, and drizzle — no sous-vide, no complicated pan sauces.
- Balanced flavors: sweet roasted vegetables, tangy vinegar, herbal rosemary, and ridiculously creamy burrata.
- Versatile: serve as a starter, side, or main with some crusty bread or grains.
- Impressive but low-effort: your guests will ooh and aah while you act like it took no time at all — you’re welcome.
Ingredients You’ll Need
Here’s everything you need for the salad. I list exact items so you don’t have to guess.
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil (for tossing and roasting)
- Salt to taste
- 3 tablespoons olive oil (for the dressing)
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste (yes, again — seasoning matters)
Quick note: I like keeping the red and golden beets separate during prep if I want the plate colors to stay distinct. If you don’t care about a little magenta bleed, you can mix them freely.
How to Make (Step-by-Step)
Prep and Oven Ready
Heat your oven to 400 degrees. I always preheat first; it saves time and avoids that awkward half-cooked beet situation.
Trim and Clean
Cut the tops off the beets, reserving the beet greens. Scrub the beets clean, then half and slice them. Clean ribs off the beet greens and tear the greens into pieces. Set the greens aside for a quick sauté later.
Keep Colors in Check
If you don’t want colors to bleed, keep the red beets separate from the golden beets and carrots. I’ll be honest: sometimes I cheat and don’t bother. It still tastes amazing, but if you care about presentation, this step matters.
Oil, Salt, and Roast
Toss the beets and carrots in olive oil and salt. Spread them in one layer on a sheet pan — again, keep the red beets separate if you want clean colors. Roast in the oven for 30 minutes or until the vegetables look tender and have a nice browning on the edges. I poke them with a fork to check tenderness.
Make the Dressing
Combine 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 crushed garlic clove, and 1 teaspoon minced rosemary. Whisk until well combined. Taste and adjust salt. The dressing should shine bright and a bit tangy to balance the roasted sweetness.
Sauté the Greens
Right before the vegetables come out of the oven, heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens for about 2 minutes or until they lightly wilt. Transfer the greens to a platter as the salad base.
Assemble and Garnish
Top the wilted greens with roasted vegetables, then nestle chunks of burrata on top. Drizzle the dressing over everything and garnish with fresh rosemary. Serve immediately while the burrata is luscious and soft.
Pro Tips for the Best Results
- Roast on a single layer to ensure even browning. Crowding equals steaming; steaming equals sad vegetables.
- Use a thermometer? No need. Just pierce with a fork; it should go through easily.
- Don’t over-roast the carrots; aim for tender with browned edges, not charcoal.
- Warm the burrata slightly by letting it sit at room temp for 15–20 minutes before serving. Cold burrata dulls the flavor.
- Salt at two stages: season the vegetables before roasting and the finished salad to taste.
- Go fresh on rosemary; dried rosemary tastes a bit aggressive here.
Fun Variations & Topping Ideas
Variations:
- Swap burrata for goat cheese or feta if you want a tangier, crumbly alternative.
- Add orange segments for citrus brightness.
- Roast some beet wedges with a balsamic glaze for extra depth.
Toppings:
- Toasted walnuts or pine nuts for crunch.
- A sprinkle of pomegranate seeds for color and pop.
- A handful of microgreens or arugula for peppery bite.
- Finish with flaky sea salt for that gourmet touch.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep burrata separate if you plan to reheat; burrata doesn’t reheat well and loses its creaminess.
To reheat roasted vegetables:
- Preheat oven to 350°F.
- Spread the veggies on a sheet pan and warm for 8–10 minutes until heated through.
- Re-toss the beet greens quickly in a hot skillet for 30 seconds if they need reviving.
When you’re ready to serve leftovers, assemble again with fresh burrata or spoon the warm vegetables over room-temp burrata. Trust me, you get most of the original vibe back.
Frequently Asked Questions (FAQ)
How long do roasted beets and carrots keep in the fridge?
They keep well for up to 3 days in an airtight container. I eat them cold on salads or reheat them gently in the oven.
Can I make this ahead for a dinner party?
Yes. Roast the vegetables and sauté the greens a few hours ahead. Keep burrata chilled and add it just before serving. Dress right before plating.
Will the red beets stain everything?
Yes, red beets stain things — your hands, your cutting board, your favorite shirt if you’re clumsy like me. Keep them separate if you want pristine presentation.
Can I use pre-roasted beets?
Absolutely. Pre-roasted beets save time. Just make sure they haven’t lost flavor from sitting too long; fresher equals better.
Why burrata instead of mozzarella?
Burrata gives you that creamy custardy center that regular mozzarella lacks. IMO, it elevates the salad from tasty to unforgettable.
Conclusion
This Roasted Beets and Carrots Salad with Burrata gives you seasonal sweetness, creamy indulgence, and a plate that looks like you actually tried — even when the oven did most of the work. You get a simple dressing that brightens everything and a dish that adapts to quick weeknight dinners or slightly dramatic dinner parties. Try it, tweak it, and tell me what weird topping you dared to add (I once threw in fried sage — don’t judge, it worked).
If you want to see another recipe that showcases burrata in a totally different way, check out this version from Roasted Beets and Carrots Salad with Burrata – The Noshery for inspiration and a slightly different take.
If you made this, leave a comment and a rating — I read them and I genuinely care about your burrata troubleshooting. 😉
Roasted Beets and Carrots Salad with Burrata
Ingredients Â
MethodÂ
- Preheat your oven to 400 degrees.
- Cut the tops off the beets, reserving the beet greens. Scrub the beets clean, then half and slice them. Clean ribs off the beet greens and tear the greens into pieces. Set the greens aside.
- Keep the red beets separate from the golden beets and carrots if you want to maintain distinct colors.
- Toss the beets and carrots in olive oil and salt. Spread them in one layer on a sheet pan.
- Roast in the oven for 30 minutes or until the vegetables look tender and browned on the edges.
- Combine 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 crushed garlic clove, and 1 teaspoon minced rosemary.
- Whisk until well combined and adjust salt as needed.
- Heat a skillet over medium-high heat with a drizzle of olive oil and sauté the beet greens for about 2 minutes until lightly wilted.
- Transfer the greens to a platter as the salad base.
- Top the wilted greens with roasted vegetables.
- Nestle chunks of burrata on top, drizzle dressing over everything, and garnish with fresh rosemary.
- Serve immediately while the burrata is luscious and soft.
