This Roasted Beets and Carrots Salad with Burrata is a colorful, fresh, and delicious combo that’s full of earthy sweetness and creamy textures. The roasted beets and carrots bring a natural caramel flavor that pairs perfectly with the soft, milky burrata cheese, making every bite both satisfying and light.
I love making this salad when I want something simple but special. Roasting the veggies brings out their natural sugars and gives them a lovely softness, while the burrata adds that extra creamy richness that turns a simple salad into a feast. I like to drizzle it all with a little olive oil and a splash of balsamic vinegar to tie everything together.
If you’re serving guests or just treating yourself, this salad is a great starter or side dish. I find it goes really well with crusty bread or alongside a grilled main dish. It’s a great way to add color and flavor to any meal, and honestly, it’s hard not to smile when you see those beautiful roasted beets and carrots with that gooey, dreamy burrata on top.
Key Ingredients & Substitutions
Beets: Red and golden beets offer a lovely color contrast and sweetness. If you can’t find golden beets, all red beets work well too. Roasting enhances their natural sugars and texture.
Carrots: I prefer to use large, fresh carrots for their natural sweetness and firm texture. If needed, parsnips can be a good substitute for a similar earthy flavor.
Burrata: This creamy cheese adds richness and freshness. If you can’t find burrata, fresh mozzarella or ricotta can be good stand-ins, though burrata’s creaminess is unique.
Olive Oil & Balsamic Vinegar: Use good quality olive oil for flavor. Balsamic vinegar adds a nice tang but can be swapped with sherry vinegar or lemon juice for a lighter touch.
Fresh Herbs: Parsley, dill, or thyme work wonderfully here. Feel free to experiment with basil or mint for a different but fresh twist.
How Do I Roast Beets and Carrots So They’re Perfectly Tender and Flavorful?
Roasting brings out natural sweetness, but the key is in preparation and timing:
- Peel and slice into thick, even rounds to cook uniformly.
- Toss with olive oil, salt, and pepper to enhance flavor and promote caramelization.
- Spread veggies out evenly on a baking sheet to avoid steaming.
- Roast at 400°F (200°C) for 30-40 minutes, turning halfway to brown both sides.
- Check tenderness by piercing with a fork – they should be soft but not mushy.
- After roasting, let them cool slightly before assembling for best texture and serving temperature.
Following these steps helps balance caramelized edges with tender, juicy centers, making your salad delicious every time.
Equipment You’ll Need
- Baking sheet – I use a large one to roast the beets and carrots evenly without overcrowding.
- Peeler – makes peeling the beets and carrots quick and easy.
- Mixing bowls – handy for tossing the vegetables with oil, salt, and pepper.
- Serving plate or platter – for arranging the colorful roasted veggies and placing the burrata on top.
- Chef’s knife – for slicing the vegetables and herbs cleanly.
- Wooden spoon or spatula – helps spread and mix ingredients gently without breaking the burrata.
- Optional: Balsamic vinegar bottle – for drizzling just before serving; I recommend a nice aged balsamic for depth.
Flavor Variations & Add-Ins
- Replace roasted carrots with parsnips or sweet potatoes for a different earthy sweetness.
- Add toasted nuts like walnuts or pistachios for crunch and extra flavor.
- Swap burrata with creamy goat cheese or ricotta for a tangy twist.
- Incorporate fresh citrus zest or a squeeze of lemon for brightness.
Roasted Beets and Carrots Salad with Burrata
Ingredients You’ll Need:
For the Roasted Vegetables:
- 3 medium beets (red and golden if possible), peeled and sliced into thick rounds
- 3 large carrots, peeled and sliced into thick rounds
- 2 tablespoons olive oil, plus extra for drizzling
- Salt and freshly ground black pepper, to taste
For the Salad:
- 1 ball of burrata cheese (about 4-6 oz)
- 1 tablespoon balsamic vinegar or a good aged vinegar (optional)
- 1 tablespoon chopped fresh herbs (such as parsley, dill, or thyme)
- 1 teaspoon smoked paprika or chili powder (optional, for garnish)
Time Needed
This salad takes about 10 minutes to prepare and slice the vegetables, 30-40 minutes roasting time, and a few minutes for assembly. Plan around 45-50 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the sliced beets and carrots with 2 tablespoons of olive oil, salt, and freshly ground black pepper until they are well coated. Spread the vegetables evenly on a baking sheet in a single layer to ensure even roasting. Roast them in the oven for 30-40 minutes, turning once halfway through, until they are tender and slightly caramelized on the edges.
2. Assemble the Salad
Once roasted, allow the vegetables to cool slightly. Arrange the beets and carrots on a serving plate or platter in a colorful, overlapping pattern. Gently place the burrata cheese in the center of the vegetables.
3. Add the Finishing Touches
Drizzle a little more olive oil and, if you like, balsamic vinegar around the plate for extra flavor. Sprinkle the chopped fresh herbs generously over the salad and burrata for freshness. Optionally, add a light dusting of smoked paprika or chili powder on top of the burrata for a subtle, smoky kick. Serve right away with crusty bread or alongside your favorite main dish.
Can I Use Frozen Beets or Carrots for This Salad?
Yes, you can use frozen beets or carrots, but make sure to thaw them completely and pat dry to avoid excess moisture. Roasting frozen vegetables may take a little less time, so keep an eye on them to prevent overcooking.
How Should I Store Leftovers?
Store any leftover roasted vegetables and burrata separately in airtight containers in the fridge. The roasted veggies keep well for up to 3 days, but burrata is best eaten fresh within 1-2 days. Bring the vegetables to room temperature or lightly reheat before serving.
Can I Substitute Burrata with Another Cheese?
Absolutely! Fresh mozzarella or ricotta are good alternatives if burrata isn’t available. Keep in mind that burrata has a uniquely creamy center that adds richness, so the texture may be a bit different.
Is This Salad Suitable for Meal Prep?
Yes! Roast the vegetables ahead of time and keep them refrigerated. Add burrata and fresh herbs just before serving to keep the cheese fresh and maintain vibrant flavors.