This Roasted Beets and Carrots Salad with Burrata is what happens when rustic comfort meets modern elegance. Roasted beets and carrots bring bold color and deep, earthy sweetness, burrata adds irresistible creaminess, and a bright, herbaceous dressing ties it all together. Whether you’re looking for a vibrant starter, a light entrée, or a seasonal side dish, this salad doesn’t just deliver—it dazzles.
Layered with roasted roots, lightly sautéed beet greens, a tangy vinaigrette, and finished with creamy burrata, this dish hits all the right notes: sweet, savory, creamy, and tangy with a touch of crunch if you sprinkle on some toasted nuts.
Why You’ll Love This Recipe
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Visually Stunning: The combination of golden and red beets, orange carrots, and green beet tops makes for a beautiful plate.
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Flavor-Packed: Earthy, creamy, tangy, and sweet—it’s got it all.
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Versatile: Great as an appetizer, a vegetarian main, or a side to grilled meat or fish.
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Seasonal and Fresh: Highlighting root veggies and greens, this salad celebrates what’s in season.
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Easily Customizable: Change up the dressing, swap the cheese, or add grains or nuts to make it your own.
Tip: You can find the full list of ingredients and measurements in the recipe card below.
Ingredients
For the Salad:
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3 red beets, with tops
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3 golden beets, with tops
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6 carrots, halved lengthwise
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Olive oil (for roasting and sautéing)
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Salt, to taste
For the Dressing:
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3 tablespoons olive oil
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2 tablespoons vinegar (balsamic or citrus-based )
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1 tablespoon honey
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1 garlic clove, crushed
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1 teaspoon minced rosemary
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Salt, to taste
Optional Toppings:
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Burrata cheese
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Fresh rosemary, for garnish
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Toasted nuts (such as pistachios or walnuts)
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Microgreens or arugula (for added freshness)
Instructions
1. Prepare the Vegetables
Preheat your oven to 400°F.
Trim the beet tops, reserving the greens. Scrub the beets clean, then halve and slice them. Strip the tough ribs from the beet greens and tear the greens into bite-sized pieces. Set aside.
Note: To preserve the vibrant colors, keep red beets separate from the carrots and golden beets during roasting.
2. Roast the Beets and Carrots
Toss the sliced beets and halved carrots in olive oil and salt. Arrange them in a single layer on a sheet pan (using separate pans or sections for red beets to avoid staining). Roast for 30 minutes or until tender and caramelized.
3. Make the Dressing
While the vegetables roast, whisk together olive oil, vinegar, honey, crushed garlic, minced rosemary, and salt until well emulsified.
4. Sauté the Beet Greens
Just before the roasted vegetables are ready, heat a skillet with a drizzle of olive oil over medium-high heat. Sauté the beet greens for about 2 minutes until just wilted.
5. Assemble the Salad
Transfer sautéed greens to a serving platter. Top with the roasted vegetables, torn burrata, and a generous drizzle of the vinaigrette. Garnish with rosemary or toasted nuts, if desired. Serve immediately.
Variations
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Swap the Cheese: Use goat cheese, feta, or ricotta if burrata isn’t available.
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Add Grains: Serve over farro, quinoa, or couscous for a heartier meal.
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Nuts for Crunch: Top with toasted walnuts, pecans, or pistachios.
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Citrus Twist: Add orange or grapefruit segments for brightness.
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Make it Vegan: Omit burrata or use a plant-based cheese alternative.
Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 3 days. Keep burrata separate until serving for best texture.
Reheating: Gently reheat roasted vegetables in the oven or a skillet. The salad is also delicious served cold or at room temperature.
Freezer: Not recommended, as the texture of roasted root veggies and burrata may change.
Frequently Asked Questions
Can I use pre-cooked beets?
Yes, pre-cooked or vacuum-packed beets work in a pinch. Just roast the carrots separately and warm the beets slightly before assembling.
What’s the best substitute for burrata?
Fresh mozzarella or whipped ricotta makes a good alternative.
Do I have to use both red and golden beets?
Nope! Use whatever you have on hand. Just separate the red beets during prep if you want to avoid color bleeding.
Can I roast the beet greens?
It’s best to sauté them. Roasting may make them dry and bitter.
Is this salad good cold?
Yes, it’s excellent chilled or at room temperature. Just hold off on the burrata until serving.
Can I prep this salad in advance?
You can roast the veggies and make the dressing ahead of time. Assemble just before serving for best results.
What kind of vinegar should I use?
Balsamic or a citrusy vinegar all work beautifully.
How do I keep the red beets from staining everything?
Roast them separately and don’t toss them with the other ingredients until plating.
Can I make this vegan?
Yes, just skip the burrata or use a dairy-free soft cheese alternative.
Can I serve this as a main course?
Absolutely. Add grains or legumes to bulk it up, or enjoy it as is for a light meal.
Conclusion
This Roasted Beets and Carrots Salad with Burrata is one of those show-stopping dishes that looks gourmet but comes together with ease. It’s colorful, flavorful, and incredibly versatile—perfect for a dinner party, holiday table, or weeknight dinner when you want something a little more special. The mix of roasted veggies, sautéed greens, creamy cheese, and a sweet-tangy dressing is guaranteed to win hearts.
Print
Roasted Beets and Carrots Salad with Burrata
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This colorful roasted beet and carrot salad features creamy burrata, sautéed beet greens, and a rosemary-infused vinaigrette. A perfect balance of sweet, savory, and tangy flavors.
Ingredients
Salad:
3 red beets, with tops
3 golden beets, with tops
6 carrots, halved lengthwise
Olive oil, as needed
Salt, to taste
Dressing:
3 tablespoons olive oil
2 tablespoons vinegar1 tablespoon honey
1 garlic clove, crushed
1 teaspoon minced rosemary
Salt, to taste
Toppings:
1 ball of burrata cheese
Fresh rosemary, for garnish
Optional: toasted nuts, microgreens
Instructions
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Preheat oven to 400°F. Trim beet tops and scrub beets clean. Halve and slice. Separate red beets from others to prevent color bleeding.
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Toss beets and carrots with olive oil and salt. Spread on a baking sheet in a single layer. Roast for 30 minutes or until tender and browned.
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In a bowl, whisk together olive oil, vinegar, honey, garlic, rosemary, and salt to make the dressing.
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Sauté torn beet greens in olive oil for 2 minutes over medium-high heat.
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Arrange sautéed greens on a serving platter. Top with roasted veggies, torn burrata, and dressing. Garnish with rosemary or nuts if desired.
Notes
- Roast red beets separately to keep color from bleeding.
- Substitute mozzarella or ricotta if burrata is unavailable.
- Add grains or legumes to make it a full meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Sautéing, roasting
- Cuisine: American
