Colorful, creamy, and full of rustic charm — this vibrant roasted beets & carrots with creamy burrata salad brings comfort and brightness to any table. The natural sweetness of root vegetables, paired with silky burrata, is a love letter to seasonal simplicity. If you enjoy wholesome recipes with a touch of elegance, you’re in for a delightful experience.
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The Story & Intro
A Beetroot Memory That Blooms Every Season
Growing up, roasted vegetables were the heart of our kitchen — especially when autumn rolled around and filled our baskets with beets and carrots. But what I remember most was the sound of sizzling roots against the roasting tray, and the earthy aroma wafting through our small farmhouse kitchen.
This roasted beets and carrots with creamy burrata salad recipe was born from those childhood moments. It started as a humble side dish but transformed into something more joyful after I discovered burrata cheese at a local market. That one creamy, luscious addition made every bite sing.
There’s something soulful about the way roasted beets soften and sweeten with just a touch of olive oil and salt. They pair beautifully with carrots — their natural sweetness intensifying as they caramelize. This salad now finds a place at both casual lunches and elegant brunch tables alike.
Whenever I serve this dish, I think back to those early memories and how food always had a way of gathering everyone around the table.
Why This Recipe Is Special
What makes this beets and carrots salad shine is the balance of textures and flavors. The roasted roots offer sweetness and depth, while burrata adds a delicate richness that melts effortlessly into the warm vegetables.
It’s also incredibly adaptable. You can serve it warm, room temperature, or chilled. Whether you’re plating it alongside hearty entrées or enjoying it solo with crusty sourdough, it always steals the show.
Even better, this dish is deeply nutritious — packed with fiber, antioxidants, and healthy fats. And for more beet-inspired recipes, you might enjoy this Roasted Beet and Feta Salad or these dreamy Rustic Beet and Goat Cheese Stacks.
Ingredients & Preparation
Ingredient Breakdown
Here’s what you’ll need to create this radiant dish:
| Ingredient | Amount |
|---|---|
| Red beets | 3, peeled and sliced |
| Golden beets | 3, trimmed and peeled |
| Carrots | 6, halved lengthwise |
| Olive oil (for roasting) | As needed |
| Salt | To taste |
| Beet greens | From the beets, washed & chopped |
| Burrata cheese | 1–2 balls, for topping |
For the Dressing:
| Ingredient | Amount |
|---|---|
| Olive oil | 3 tablespoons |
| White wine vinegar | 2 tablespoons |
| Honey | 1 tablespoon |
| Garlic, minced | 1 clove |
| Fresh rosemary, chopped | 1 teaspoon |
| Salt | To taste |
These ingredients come together in the most vibrant, textural way — each one playing its part in harmony.
Tools and Possible Substitutions
To prepare this dish, you’ll need:
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A baking sheet (preferably rimmed)
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Sharp knife for prepping root veggies
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A small whisk or fork for the dressing
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A sauté pan for the greens
Substitutions:
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Goat cheese can be swapped for burrata if you prefer something tangier.
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Use baby carrots or heirloom rainbow carrots for a color boost.
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If you can’t find beet greens, use baby spinach or Swiss chard for a similar texture.
Pairing this with the sweet undertones of Summer Burrata Salad with Berries gives your menu a seasonal medley that sings.
Cooking Instructions & Tips
Step-by-Step Method
1. Preheat the Oven (Image placement here)
Set your oven to 400°F (200°C). Roasting at high heat brings out the natural sweetness of the beets and carrots.
2. Prepare the Vegetables
Cut the red and golden beets into wedges. Toss them along with the halved carrots in olive oil and a generous sprinkle of salt. Spread the vegetables out on a baking sheet in a single layer to ensure even roasting.
3. Roast the Veggies (Image placement here)
Roast for 30 minutes, or until fork-tender and caramelized around the edges. Flip once halfway through to get an even golden finish.
4. Sauté the Beet Greens
While your veggies roast, heat a splash of olive oil in a pan. Toss in the beet greens and sauté for 2–3 minutes until just wilted. Set aside.
5. Make the Dressing
Whisk together the olive oil, white wine vinegar, honey, garlic, rosemary, and a pinch of salt until fully emulsified.
6. Assemble the Salad (Image placement here)
Allow the roasted vegetables to cool slightly. Toss them gently with the sautéed greens and lay the creamy burrata cheese over the top.
7. Dress and Serve (Image placement here)
Drizzle the rosemary honey dressing across the plate and serve immediately.
For another irresistible burrata creation, try these stunning Burrata Beet Sweet Potato Stacks — they’re equally visual and indulgent.
Tips and Tricks to Perfect It
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Don’t crowd the pan: Spread vegetables out to encourage browning, not steaming.
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Let the salad sit 5 minutes after dressing — it allows the flavors to meld beautifully.
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Use room temp burrata for better creaminess and spreadability.
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Prefer to serve chilled? Roast the vegetables ahead and refrigerate. Then assemble and dress just before serving.
Serving, Storing & Pairing
What to Serve It With
This salad stands tall as a side or a light main course. It pairs exceptionally well with:
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Crusty sourdough bread or whole-grain toast.
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Roasted or grilled proteins like salmon or chicken.
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A fresh soup such as gazpacho or creamy parsnip bisque.
Looking for pairing ideas? You could add Greek Smashed Potatoes with Feta for a comforting combo or enjoy a crisp contrast with this refreshing Cucumber and Tomatoes with Cottage Cheese.
How to Store and Reheat
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Do not pre-dress the full batch if you plan to save portions — keep the dressing separate.
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To enjoy warm: reheat veggies in a skillet or oven, then assemble fresh with burrata and dressing.
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Freezing is not recommended due to the water content of the beets and burrata.
FAQ Section
Can I use pre-cooked beets instead of roasting fresh ones?
Yes, though you’ll miss some caramelization. Slice and warm them in a pan before serving.
Is this salad good for meal prep?
Absolutely! Roast the veggies and make the dressing ahead. Just store separately and assemble before eating.
What’s the best vinegar substitute for the dressing?
Apple cider vinegar or lemon juice both work great.
Is this salad gluten-free?
Yes! It’s naturally gluten-free and can be made vegan by swapping burrata with cashew cream or vegan mozzarella.
Can I skip the beet greens?
Definitely. You can sub with spinach, arugula, or kale for a similar flavor and nutrition boost.
Conclusion
This vibrant roasted beets & carrots with creamy burrata salad is more than just a recipe — it’s a celebration of color, flavor, and wholesome indulgence. With just a few simple ingredients, you get a dish that feels luxurious and grounded all at once.
Want more vibrant veggie inspiration? Try the Whipped Feta with Roasted Beets & Pistachios or cozy up to the Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom & Feta next.
If this recipe added joy to your table, let me know!
Drop a comment, rate the recipe, and pin it to your board at Pinterest.com/recipesbysylvia. I’d love to hear how you made it your own!
Vibrant Roasted Beets & Carrots with Creamy Burrata Salad
- Total Time: 45
- Yield: 4 servings
- Diet: Vegetarian
Description
A colorful and nourishing roasted beet and carrot salad paired with rich, creamy burrata. Finished with a rosemary honey vinaigrette.
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. Preheat your oven to 400°F (200°C).
2. Cut red and golden beets into wedges. Toss with halved carrots in olive oil and salt.
3. Arrange in a single layer on a baking sheet and roast for 30 minutes until tender and caramelized.
4. While roasting, heat olive oil in a pan and sauté beet greens until wilted. Set aside.
5. In a small bowl, whisk olive oil, vinegar, honey, garlic, rosemary, and salt to make dressing.
6. Once roasted vegetables are slightly cooled, combine them with sautéed greens.
7. Place burrata cheese over the top of the salad.
8. Drizzle dressing over everything and serve immediately.
Notes
– You can substitute beet greens with spinach or Swiss chard.
– Burrata should be served at room temperature for best texture.
– Prep veggies in advance and assemble right before serving.
– Use goat cheese as an alternative to burrata if needed.
– Not recommended for freezing.
- Prep Time: 15
- Cook Time: 30
- Method: Roasted
- Cuisine: Seasonal