Roasted beets and carrots combine with creamy burrata to create a visually stunning dish bursting with flavor. The vegetable medley, infused with a light drizzle of olive oil, transforms in the oven into tender, caramelized bites. A tangy dressing of vinegar, honey, garlic, and rosemary brings a fresh, vibrant finish.

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I recently made a Roasted Beets And Carrot Salad With Burrata and it turned out really nutritious and full of flavor. I started with 3 red beets, trimmed and peeled, 3 golden beets, trimmed and peeled, and 6 carrots, halved lengthwise.

I tossed them in olive oil and salt then roasted them until they were soft and full of earthy flavor. I find that both red beets and carrots provide a good amount of vitamins and fiber which makes this dish a healthy choice.

The burrata cheese brings a creamy texture that contrasts nicely with the roasted vegetables and makes it taste even more satisfying. For the dressing I mix 3 tbsp olive oil, 2 tbsp white wine vinegar, 1 tbsp honey, 1 garlic clove minced and 1 tsp fresh rosemary.

The dressing really ties the dish together and enhances the natural flavors of the ingredients.

Why I Like this Recipe

Here’s my take on it:

Roasted Beets and Carrot Salad with Burrata is one of those recipes that just speaks to me. First you preheat your oven to 400°F and line a baking sheet with parchment paper. Then you take 3 red beets and 3 golden beets (make sure to trim and peel them) along with 6 carrots that you cut in half lengthwise. You drizzle a bit of olive oil over them and sprinkle salt all over. Next you roast these veggies for about 40 to 45 minutes until they get tender and a little caramelized. While they are roasting, you mix together a dressing with 3 tbsp of olive oil, 2 tbsp of white wine vinegar, 1 tbsp of honey, 1 minced garlic clove and 1 tsp of finely chopped rosemary. When your veggies are done, let them cool down for a few minutes, then put them on a platter and tear chunks of burrata cheese on top. Drizzle that dressing evenly over everything and gently toss it all together. It works great whether you serve it warm or at room temperature, and its flavors just come together real nicely.

I like this recipe because:
1. I love how the roasted veggies turn out tender and slightly sweet, giving me that perfect roasted flavor.
2. The burrata cheese makes everything so creamy and rich which is just awesome when mixed with the tangy dressing.
3. I really appreciate how the dressing blends the garlic, rosemary and honey, making a perfect balance between sweet and savory.
4. It makes me feel accomplished in the kitchen, like I actually cooked something that looks and tastes amazing even if it is a bit simple.

Hope you enjoy it as much as I do!

Ingredients

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Red beets: They offer rich fiber, antioxidants, and a deep, earthy, satisfying taste for freshness.
Golden beets: Sweeter and milder, they brighten the dish with vibrant color and delightful aroma.
Carrots: Crunchy, fiber-rich, packed with vitamins and natural sweetness for healthy energy.
Burrata: Incredibly creamy cheese that adds luxurious texture and mild tanginess for extra richness.
Olive oil: Healthy fats providing smooth richness, perfect for roasting veggies and preserving nutrients.
Dressing mix: Vinegar, honey, garlic, and rosemary create a balanced zesty blend for extra zest.
Salt: Enhances natural flavors and rounds out the veggie medley perfectly for overall balance.

Ingredient Quantities

3 red beets, trimmed and peeled

3 golden beets, trimmed and peeled

6 carrots, halved lengthwise

Olive oil, for roasting and drizzling

Salt, to taste

Burrata cheese

3 tbsp olive oil, for the dressing

2 tbsp white wine vinegar

1 tbsp honey

1 garlic clove, minced

1 tsp fresh rosemary, finely chopped

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Place the 3 red beets, 3 golden beets (both trimmed and peeled), and the 6 carrots (halved lengthwise) on the sheet. Drizzle a bit of olive oil over them and sprinkle salt to taste.

3. Roast the veggies in the oven for about 40-45 minutes until they’re tender and slightly caramelized.

4. While the veggies are roasting, mix together the dressing by combining 3 tbsp olive oil, 2 tbsp white wine vinegar, 1 tbsp honey, 1 minced garlic clove, and 1 tsp fresh rosemary in a small bowl. Stir until the honey dissolves nicely.

5. Once the roasted veggies are done, take them out of the oven and let them cool down for a few minutes.

6. Transfer the veggies onto a serving platter and then tear chunks of burrata cheese over the top.

7. Drizzle the prepared dressing evenly over the veggies and burrata.

8. Give everything a gentle toss to make sure the dressing coats the veggies, and then serve warm or at room temperature. Enjoy!

Equipment Needed

1. Oven (for roasting the veggies)
2. Baking sheet and parchment paper (to prevent sticking)
3. Knife and cutting board (for trimming, peeling, and slicing the beets and carrots)
4. Measuring spoons (to get the right amount of olive oil, vinegar, honey, and rosemary)
5. Small mixing bowl (to whip up the dressing)
6. Spoon or whisk (to mix the dressing ingredients)
7. Serving platter (to present the veggies and burrata)
8. Tongs or spatula (to gently toss the veggies with the dressing)

FAQ

Q: How should I prep the beets and carrots? A: Its best to trim, peel, and cut the beets and carrots evenly so they cook uniformly. Make sure to cut them into similar sizes so you dont end up with some pieces overcooked while others are underdone.

Q: What temperature and how long do I roast the veggies? A: Preheat your oven to 400°F and roast the vegetables for about 35-40 minutes. Keep an eye on them, cause every oven is a bit different and you want them tender but not mushy.

Q: Can I use a cheese other than burrata? A: Sure you can swap out burrata for something like fresh mozzarella or goat cheese if thats what you have on hand, but burrata really gives that extra creamy touch that makes the salad stand out.

Q: Is it ok to make the dressing ahead of time? A: Yeah, its totally fine to mix up the olive oil, white wine vinegar, honey, garlic, and rosemary ahead of time. Just give it a good whisk before drizzling over your salad.

Q: Can I add any extras to spice up the salad? A: Absolutely, you can toss in toasted nuts or even a sprinkle of extra fresh herbs at the end for added texture and flavor if youre feeling creative.

Roasted Beets And Carrot Salad With Burrata Recipe Substitutions and Variations

Instead of burrata cheese, you can swap in fresh mozzarella or even goat cheese if you’re looking for a different creamy texture.
If you don’t have white wine vinegar, try using apple cider vinegar or a squeeze of lemon juice for a similar tang.
Out of honey? Maple syrup or agave nectar works fine and gives a nice sweetness.
Instead of fresh rosemary, you might use thyme or oregano to mix up the flavor a little bit.

Pro Tips

1. Make sure all the veggies are chopped to a similar size so they cook evenly. If some pieces are bigger than others, some might end up mushy while others stay too crunchy.
2. Try tossing the veggies in a bit more olive oil and salt right before they’re done roasting if you want an extra crispy, caramelized finish.
3. Let your roasted veggies cool off for a few minutes before adding the burrata so it doesn’t melt all over and turn into a gooey mess.
4. When drizzling the dressing over everything, be gentle about mixing to keep some chunks of burrata intact. This way the texture stays interesting with every bite.

Roasted Beets And Carrot Salad With Burrata Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Oven (for roasting the veggies)
2. Baking sheet and parchment paper (to prevent sticking)
3. Knife and cutting board (for trimming, peeling, and slicing the beets and carrots)
4. Measuring spoons (to get the right amount of olive oil, vinegar, honey, and rosemary)
5. Small mixing bowl (to whip up the dressing)
6. Spoon or whisk (to mix the dressing ingredients)
7. Serving platter (to present the veggies and burrata)
8. Tongs or spatula (to gently toss the veggies with the dressing)

Ingredients

3 red beets, trimmed and peeled
3 golden beets, trimmed and peeled
6 carrots, halved lengthwise
Olive oil, for roasting and drizzling
Salt, to taste
Burrata cheese
3 tbsp olive oil, for the dressing
2 tbsp white wine vinegar
1 tbsp honey
1 garlic clove, minced
1 tsp fresh rosemary, finely chopped

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the 3 red beets, 3 golden beets (both trimmed and peeled), and the 6 carrots (halved lengthwise) on the sheet. Drizzle a bit of olive oil over them and sprinkle salt to taste.
Roast the veggies in the oven for about 40-45 minutes until they're tender and slightly caramelized.
While the veggies are roasting, mix together the dressing by combining 3 tbsp olive oil, 2 tbsp white wine vinegar, 1 tbsp honey, 1 minced garlic clove, and 1 tsp fresh rosemary in a small bowl. Stir until the honey dissolves nicely.
Once the roasted veggies are done, take them out of the oven and let them cool down for a few minutes.
Transfer the veggies onto a serving platter and then tear chunks of burrata cheese over the top.
Drizzle the prepared dressing evenly over the veggies and burrata.
Give everything a gentle toss to make sure the dressing coats the veggies, and then serve warm or at room temperature. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.