Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

There’s something magical about the combination of earthy roasted root vegetables and creamy cheese that makes my taste buds dance with joy. I’ve been perfecting this Roasted Beets and Carrots with Burrata Salad recipe for years, and it never fails to impress guests at my dinner table. The vibrant colors alone make it a showstopper, but the complex flavors and contrasting textures are what truly elevate this dish to something special.

Today, I’m sharing my go-to method for creating this stunning salad that works equally well as a sophisticated starter for a dinner party or as a satisfying main course for a light lunch. The sweet, caramelized flavor of the roasted root vegetables pairs perfectly with the creamy, milky burrata, while a bright vinaigrette and crunchy nuts add acidity and texture to bring everything together.

The Magic of Roasting Root Vegetables

Roasting is, hands down, my favorite cooking method for root vegetables. The dry heat of the oven transforms these humble ingredients by caramelizing their natural sugars and intensifying their flavors. Beets develop a deep earthiness with sweet undertones, while carrots become delightfully sweet with slightly charred edges.

The key to successful roasting lies in understanding a few fundamental principles:

• Even cutting: Uniform size ensures all pieces cook at the same rate
• Proper spacing: Vegetables need room to release moisture and caramelize
• Adequate oil: Just enough to coat, but not so much that vegetables steam instead of roast
• High heat: Generally 400-425°F (205-220°C) is ideal for root vegetables
• Proper timing: Different vegetables require different cooking times

For this recipe, I’ve found that separating the beets from the carrots during roasting is crucial. Beets not only take longer to cook, but they also bleed their vibrant color, which can make your beautiful orange carrots turn a muddy red. That small extra step makes a world of difference in the final presentation.

The Burrata Factor

If you haven’t yet discovered burrata, prepare for a life-changing culinary experience. While it might look like regular mozzarella from the outside, cutting into burrata reveals its true glory: a creamy, rich center that spills out and acts as a partial sauce for whatever it’s paired with.

Burrata is: : A fresh Italian cheese made from mozzarella and cream : Composed of an outer shell of solid mozzarella with a filling of soft curd and cream : Traditionally from the Puglia region of Italy : Best served at room temperature to fully appreciate its flavor and texture

The cool, creamy nature of burrata creates the perfect counterpoint to warm, sweet roasted vegetables. The contrast in temperatures and textures makes each bite more interesting than the last. When the creamy center mingles with the vinaigrette and coats the vegetables, it creates a sauce-like effect that brings everything together in perfect harmony.

Ingredient Breakdown

Let’s break down why each component matters in this recipe:

Root Vegetables

• Beets: Their earthy sweetness and striking ruby color make them the star. I prefer a mix of red and golden beets for visual impact.
• Carrots: Choose slim carrots with their tops still attached for the best flavor and presentation. Rainbow carrots add spectacular color variation.

The Cheese

• Burrata: The crown jewel of the salad, offering creamy richness that balances the earthiness of the vegetables.

Flavor Boosters

• Citrus zest: Adds brightness and aromatic compounds that enhance the other flavors.
• Fresh herbs: Provide a fresh, green counterpoint to the sweet vegetables. I love thyme with beets and dill with carrots.
• Honey: A touch of honey in the vinaigrette echoes and amplifies the natural sweetness of the roasted vegetables.
• Vinegar: Balsamic or sherry vinegar adds necessary acidity to cut through the richness.

Textural Elements

• Toasted nuts or seeds: Provide crunch and nutty depth. Pistachios, walnuts, or hazelnuts work beautifully.
• Microgreens or baby arugula: Add a peppery bite and visual lightness.

The Complete Recipe

Ingredients

For the roasted vegetables:

• 3 medium beets (preferably a mix of red and golden), about 1 pound
• 1 pound slim carrots, preferably with tops
• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon fresh thyme leaves
• 1 teaspoon orange zest
• 2 teaspoons honey, divided
• Salt and freshly ground black pepper
• 2 sprigs fresh rosemary

For the vinaigrette:

• 2 tablespoons balsamic vinegar or sherry vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot, finely minced (about 2 tablespoons)
• 1 teaspoon honey
• ¼ cup extra virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For assembly:

• 2 balls (8 oz total) fresh burrata cheese
• ⅓ cup pistachios or walnuts, toasted and roughly chopped
• 2 cups baby arugula or microgreens
• 2 tablespoons fresh herbs (such as dill, chives, or mint), chopped
• Flaky sea salt, for finishing

Equipment Needed

Instructions

Roasting the Vegetables

1. Preheat your oven to 400°F (205°C) and position racks in the upper and lower thirds.
2. Prepare the beets:
   • Trim the tops and bottoms of the beets, leaving about 1 inch of the stem attached (this prevents excessive bleeding).
   • Wash thoroughly but do not peel.
   • Place each beet on a square of aluminum foil. Drizzle with 1 tablespoon olive oil total and sprinkle with salt.
   • Wrap each beet tightly in foil and place on one side of a rimmed baking sheet.
3. Prepare the carrots:
   • If using carrots with tops, trim the greens leaving about 1 inch attached (reserve some greens for garnish if desired).
   • Wash carrots thoroughly and pat dry.
   • If carrots are thick, halve or quarter them lengthwise so they’re all approximately the same thickness.
   • On a second parchment-lined baking sheet, toss carrots with 2 tablespoons olive oil, 1 teaspoon honey, thyme leaves, orange zest, salt, and pepper.
   • Arrange in a single layer and place rosemary sprigs on top.
4. Roast the vegetables:
   • Place the beet sheet on the lower rack and the carrot sheet on the upper rack.
   • Roast beets for 45-60 minutes, depending on size, until completely tender when pierced with a knife.
   • Roast carrots for 25-35 minutes, turning once halfway through, until caramelized and tender.
5. Finish the beets:
   • Once beets are cool enough to handle but still warm, use paper towels to rub off the skins.
   • Cut into wedges or ½-inch slices.
   • Toss warm beets with 1 teaspoon honey and a pinch of salt.

Make the Vinaigrette

1. In a small bowl, combine vinegar, Dijon mustard, minced shallot, and honey.
2. Slowly whisk in the olive oil until emulsified.
3. Season with salt and pepper to taste.
4. Set aside or refrigerate if making ahead (bring to room temperature before using).

Assemble the Salad

1. On a large serving platter, arrange a bed of arugula or microgreens if using.
2. Arrange the roasted beet wedges and carrots artfully on the platter.
3. Tear the burrata balls into pieces and nestle them among the vegetables.
4. Drizzle everything generously with the vinaigrette.
5. Scatter the toasted nuts and fresh herbs over the top.
6. Finish with a sprinkle of flaky sea salt and freshly ground black pepper.
7. Serve immediately, while the vegetables are still slightly warm and the burrata is at room temperature.

Vegetable Selection and Preparation Tips

The quality of your vegetables significantly impacts the final dish. Here’s what I look for when selecting and preparing the star ingredients:

Selecting Beets

• Look for firm, smooth-skinned beets with no soft spots
• Smaller beets (2-3 inches in diameter) tend to be more tender and flavorful
• If the greens are attached, they should look fresh and vibrant (and you can save them for another dish!)
• Red beets have the most assertive flavor, while golden beets are milder and less earthy
• Chioggia (candy-striped) beets add beautiful visual interest with their concentric red and white rings

Selecting Carrots

• Slim carrots with bright, vibrant color indicate freshness
• Firm texture without cracks or excessive “hairs” growing from the surface
• The greens (if attached) should be bright and not wilted
• Rainbow carrots (purple, yellow, white varieties) add spectacular color but may cook at slightly different rates

Preparation Wisdom

When preparing root vegetables for roasting, consider these techniques:

1. Washing technique: Scrub vegetables thoroughly under cool running water using a vegetable brush to remove all soil.
2. To peel or not to peel: For this recipe, I recommend:
   • Beets: Roast with skins on, then peel after cooking when the skins slip off easily
   • Carrots: Simply scrub well without peeling to preserve nutrients and enhance visual appeal
3. Cutting for optimal cooking:
   • Cut vegetables to consistent sizes to ensure even cooking
   • For carrots, halve or quarter lengthwise if they’re more than ½-inch in diameter
4. Oil application: Toss vegetables in oil using your hands to ensure complete, even coverage before roasting

Serving Suggestions

This versatile salad can play different roles in your meal planning:

As a Starter

Serve smaller portions to kick off a dinner party. I find it pairs beautifully with:

• Roast chicken with herbs and lemon
• Grilled lamb chops
• Pan-seared fish with crispy skin

As a Main Course

Turn it into a complete meal by:

• Increasing the portion size
• Adding a protein like grilled chicken or roasted chickpeas
• Serving with crusty artisanal bread to soak up the juices and burrata cream

For a Buffet

This dish works wonderfully for entertaining because:

• The visual impact is impressive
• It can be served at room temperature
• The components can be prepared ahead and assembled just before serving

Seasonal Adaptations

While this salad shines year-round, I like to make seasonal adjustments:

Make-Ahead Strategies

One of the things I love about this recipe is how much can be prepared in advance, making it perfect for entertaining. Here’s my timeline for stress-free preparation:

Up to 2 days ahead:

• Prepare the vinaigrette and refrigerate in an airtight container
• Toast and chop the nuts, store in an airtight container

Up to 1 day ahead:

• Roast the beets, peel and slice them, then refrigerate
• Wash and trim the carrots, refrigerate

The morning of serving:

• Roast the carrots (they’re best when freshly roasted)
• Bring the pre-roasted beets to room temperature

Just before serving:

• Bring the burrata to room temperature (30 minutes is ideal)
• Assemble the salad
• Add the vinaigrette and garnishes

Nutritional Benefits

This colorful dish isn’t just a feast for the eyes and palate—it also packs a serious nutritional punch:

Beets provide:

• Folate for cell health and development
• Manganese for bone health and metabolism
• Fiber for digestive health
• Nitrates that may help lower blood pressure
• Betalains, powerful antioxidants that give beets their vibrant color

Carrots contribute:

• Beta-carotene, which converts to vitamin A in the body
• Vitamin K for bone health and blood clotting
• Potassium for heart and muscle function
• Antioxidants that may reduce cancer risk

Burrata adds:

• Calcium for bone health
• Protein for muscle maintenance
• Vitamin A for immune function and vision

Nuts deliver:

• Healthy fats for brain function and inflammation reduction
• Protein for muscle maintenance
• Fiber for digestive health
• Various minerals including magnesium and zinc

Common Questions and Answers

Q: Can I make this salad vegan?

A: Absolutely! Replace the burrata with a creamy vegan alternative like a cashew-based cheese spread or slices of avocado. Use maple syrup instead of honey in the vinaigrette.

Q: How do I prevent beets from staining everything?

A: Wear gloves when handling peeled beets, use dedicated cutting boards (or ones that can be bleached), and consider roasting golden beets instead of red if staining is a major concern.

Q: Can I use pre-cooked beets to save time?

A: Yes, though the flavor won’t be quite as intense as freshly roasted. If using pre-cooked beets, give them a quick sear in a hot pan with a drizzle of olive oil to develop some caramelization.

Q: What if I can’t find burrata?

A: Fresh mozzarella makes a good substitute, though it lacks the creamy center. For a similar effect, use fresh mozzarella and add a dollop of ricotta or mascarpone cheese alongside it.

Q: How long will leftovers keep?

A: This salad is best enjoyed within 2-3 hours of assembly. If you must store leftovers, keep the components separate and assemble just before eating. Roasted vegetables will keep for 3-4 days refrigerated.

Q: Can I use different root vegetables?

A: Absolutely! This recipe works beautifully with parsnips, turnips, rutabagas, or sweet potatoes. Just adjust cooking times accordingly as denser vegetables will take longer to roast.

Q: Is there a way to reduce the sweetness if I prefer more savory dishes?

A: Skip the honey in both the vegetable preparation and the vinaigrette. Add a squeeze of lemon juice to the finished dish and perhaps some capers for a salty, briny element.

Troubleshooting Tips

Even experienced cooks sometimes encounter challenges. Here are solutions to common issues:

Problem: Beets are taking too long to cook

Solution: Cut them into smaller pieces before wrapping in foil, or use a pressure cooker to pre-cook them for 15 minutes before finishing in the oven.

Problem: Carrots are burning before becoming tender

Solution: Lower the oven temperature to 375°F and cover loosely with foil for part of the cooking time.

Problem: The vinaigrette has separated

Solution: Re-emulsify by whisking vigorously or shaking in a sealed jar just before using.

Problem: Burrata is too firm

Solution: Make sure to remove it from refrigeration at least 30 minutes before serving. If it’s still too firm, place the sealed package in warm (not hot) water for 5 minutes.

Final Thoughts

What I love most about this Roasted Beets and Carrots with Burrata Salad is how it transforms humble root vegetables into a sophisticated dish that’s equally at home at a casual lunch or an elegant dinner party. The contrast between the warm, sweet roasted vegetables and the cool, creamy burrata creates a sensory experience that’s greater than the sum of its parts.

This recipe encourages creativity and adaptation. Once you understand the basic principles—proper roasting techniques, complementary flavor combinations, and textural contrast—you can apply them to whatever is in season or available in your market.

I hope you’ll make this recipe your own, adjusting and experimenting until you find your perfect version. Food should be a joyful experience, and there’s something particularly satisfying about turning simple ingredients into something truly special.

Q&A Section

Q: Which type of beets work best in this recipe?

A: I find that a mixture of red and golden beets creates the most visually striking presentation. Red beets have a more intense earthy flavor, while golden beets are milder and sweeter. If you’re new to beets or find their earthiness challenging, start with golden beets.

Q: How can I tell when the vegetables are perfectly roasted?

A: Perfectly roasted root vegetables should be fork-tender (a fork should slide in easily) but not mushy. They should have caramelized edges and concentrated flavor. For beets specifically, a knife should slide in without resistance.

Q: What’s the best way to prevent beets from bleeding onto the other ingredients?

A: There are three key strategies: First, roast red beets separately from other vegetables. Second, let the beets cool slightly before handling and peeling. Third, toss the beets with their portion of dressing separately before arranging them on the serving platter.

Q: Can I prepare this for meal prep lunches?

A: Yes, but with some modifications. Store the roasted vegetables, vinaigrette, and toppings separately. Instead of burrata, which doesn’t keep well once opened, use cubes of feta or goat cheese. Assemble individual portions the morning you plan to eat them.