Looking for a colorful, healthy dish that’s both luxurious and effortless? This Roasted Beets and Carrots with Burrata Salad is your go-to — a perfect fusion of earthy roasted root vegetables and creamy, indulgent burrata. It’s ideal for quick dinners, brunches, or as a unique side at gatherings. This easy recipe checks all the boxes: nutrient-packed, visually stunning, and loaded with flavor. Whether you’re craving new dinner ideas, need a healthy snack, or want an elegant easy dinner option, this warm salad delivers.
The combination of roasted beets and carrots creates a vibrant palette of colors and deep flavors. The sweet carrots contrast beautifully with the earthiness of the beets, while the creamy burrata adds a luxurious touch that elevates this simple dish into something special. The roasted vegetables serve as a hearty base, making this salad satisfying enough to serve as a standalone meal. Moreover, it’s straightforward to prepare, making it perfect for busy weeknights or when entertaining guests.
Why You’ll Love This Roasted Beets and Carrots with Burrata Salad
- Nutritious and Wholesome: Packed with vitamins and minerals from fresh beets and carrots.
- Visually Stunning: The vibrant colors make this dish a centerpiece at any meal.
- Easy Preparation: Simple steps that anyone can follow, regardless of cooking skill.
- Versatile: Perfect as a main dish for vegetarians or a side at gatherings.
- Luxurious Flavor: The combination of burrata, olive oil, and optional balsamic glaze creates a delightful taste explosion.
Preparation Phase & Tools to Use
Before starting this beautiful Roasted Beets and Carrots with Burrata Salad, ensure your kitchen is ready for a hassle-free cooking experience. First, gather all your ingredients and tools: you’ll need a sharp knife, a cutting board, a mixing bowl, a baking sheet, and parchment paper for easy cleanup. Preheating your oven to 400°F (200°C) is essential as well, as this helps in achieving that perfect roast.
Once your oven is preheated, wash and peel your beets and carrots. The peeling ensures that you are using the freshest part of the vegetable, removing any dirt or pesticides. Slicing the vegetables uniformly ensures even cooking, which is crucial for both taste and texture. A mixing bowl can help you toss your vegetables with oil and seasoning before roasting. Having all your tools ready not only saves time but also makes the cooking process much more enjoyable.
Ingredients
- 3 medium beets, peeled and sliced
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 ball fresh burrata cheese (about 4 oz)
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon balsamic glaze or honey (optional)
- Zest of ½ lemon (optional)
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting, as it allows the natural sugars in the beets and carrots to caramelize nicely, enhancing their flavors. While the oven warms up, you can prepare your vegetables.
Step 2: Prepare the Vegetables
Take a sharp knife and carefully peel and slice the beets and carrots into uniform ½-inch rounds or pieces. This uniformity is key; it will help them roast evenly. Place the sliced vegetables into a mixing bowl. Toss them with 2 tablespoons of olive oil, and season generously with salt and freshly ground black pepper. This step not only adds flavor but also prevents the veggies from drying out during roasting.
Step 3: Roast the Vegetables
Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables in a single layer on the baking sheet. If needed, you can keep the red beets separate to prevent color bleeding. Roast in the preheated oven for about 30–35 minutes. Remember to flip them halfway through to ensure that they caramelize beautifully on all sides. You’ll know they’re ready when they are golden and tender to the fork.
Step 4: Assemble the Salad
Once the roasted vegetables are done, transfer them onto a serving plate or shallow bowl. Now, it’s time to add the star of the show: the burrata! Place the burrata in the center of the roasted vegetables. Let it soften at room temperature for a few minutes—it’s at this time that its creamy texture will shine.
Step 5: Finish and Serve
For added flavor, drizzle the dish with a little more olive oil and, if desired, a balsamic glaze or honey. Sprinkle lemon zest over the top for a refreshing burst of citrus. Finally, garnish with freshly chopped parsley and a crack of black pepper to elevate the look and taste. Serve the salad warm, and encourage everyone to break open the burrata just before eating—it’s a delightful experience!
Variations
- Protein: Add grilled chicken or chickpeas for a protein boost.
- Vegetables: Mix in other root vegetables like sweet potatoes or parsnips for variety.
- Spices: Experiment with spices such as cumin or smoked paprika for an extra flavor dimension.
Cooking Notes
- Make sure to wear gloves while handling beets to avoid staining your hands.
- Leftover roasted beets and carrots can be stored in the refrigerator for up to three days.
Serving Suggestions
- Pair with crusty bread to soak up the creamy burrata.
- Serve on a bed of arugula for added freshness and a peppery kick.
Tips
- For the best flavor, opt for fresh, organic vegetables whenever possible.
- Don’t rush the roasting—give the vegetables enough time to develop their flavors.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 10g
- Sodium: 120mg
FAQs
Can I use other cheeses instead of burrata?
Yes! If you can’t find burrata, fresh mozzarella or goat cheese would also be delicious alternatives.
How do I store leftovers?
Refrigerate leftovers in an airtight container; they should stay fresh for up to three days.
Can I make this salad ahead of time?
You can roast the vegetables a day in advance and assemble the salad just before serving for the best flavor.
Is this recipe gluten-free?
Absolutely! All ingredients in this recipe are naturally gluten-free.
Conclusion
This Roasted Beets and Carrots with Burrata Salad is not just a feast for the eyes but also a stunning way to showcase the flavors of simple ingredients. From the earthy beets to the sweet carrots and the creamy burrata, each bite is a harmonious blend of textures and tastes. Whether served as a main dish or a side, this salad is sure to impress your guests and family alike. So next time you’re looking for a healthy, vibrant addition to your meal, give this recipe a try. Don’t forget to check in with us, share your adaptations and variations, and let us know how it turned out for you!
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Roasted Beets and Carrots with Burrata Salad
- Total Time: 45–50 minutes
- Yield: 6 servings 1x
Description
This Roasted Beets and Carrots with Burrata Salad is not just a feast for the eyes but also a stunning way to showcase the flavors of simple ingredients.
Ingredients
- 3 medium beets, peeled and sliced
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 ball fresh burrata cheese (about 4 oz)
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon balsamic glaze or honey (optional)
- Zest of ½ lemon (optional)
Instructions
- Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting, as it allows the natural sugars in the beets and carrots to caramelize nicely, enhancing their flavors. While the oven warms up, you can prepare your vegetables.
- Take a sharp knife and carefully peel and slice the beets and carrots into uniform ½-inch rounds or pieces. This uniformity is key; it will help them roast evenly. Place the sliced vegetables into a mixing bowl. Toss them with 2 tablespoons of olive oil, and season generously with salt and freshly ground black pepper. This step not only adds flavor but also prevents the veggies from drying out during roasting.
- Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables in a single layer on the baking sheet. If needed, you can keep the red beets separate to prevent color bleeding. Roast in the preheated oven for about 30–35 minutes. Remember to flip them halfway through to ensure that they caramelize beautifully on all sides. You’ll know they’re ready when they are golden and tender to the fork.
- Once the roasted vegetables are done, transfer them onto a serving plate or shallow bowl. Now, it’s time to add the star of the show: the burrata! Place the burrata in the center of the roasted vegetables. Let it soften at room temperature for a few minutes—it’s at this time that its creamy texture will shine.
- For added flavor, drizzle the dish with a little more olive oil and, if desired, a balsamic glaze or honey. Sprinkle lemon zest over the top for a refreshing burst of citrus. Finally, garnish with freshly chopped parsley and a crack of black pepper to elevate the look and taste. Serve the salad warm, and encourage everyone to break open the burrata just before eating—it’s a delightful experience!
Notes
Make sure to wear gloves while handling beets to avoid staining your hands. Leftover roasted beets and carrots can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Salad
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 120 mg
- Protein: 10 g