Roasted Beets and Carrots Salad with Burrata is a colorful, fresh, and tasty dish that brings together sweet roasted veggies and creamy, soft burrata cheese. The natural sweetness of the beets and carrots really shines when roasted, and the burrata adds a lovely, rich touch that makes every bite special. A simple drizzle of olive oil and a sprinkle of herbs tie it all together perfectly.
I love making this salad because it feels both light and filling at the same time. Roasting the vegetables brings out their flavor in a way that raw veggies just can’t match. Plus, burrata is one of those cheeses that makes any dish feel a little fancy without much effort. I usually toss in some fresh herbs like basil or parsley to brighten the flavors, and sometimes a squeeze of lemon to add a little zing.
One of my favorite ways to enjoy this salad is as a side for grilled chicken or fish, but it also works great on its own for a light lunch. It’s the kind of dish that always gets compliments and makes me happy to eat my veggies. If you’ve never tried burrata, this salad is a great way to start—it melts perfectly with the warm roasted beets and carrots, creating a dish that’s simple but memorable.
Key Ingredients & Substitutions
Beets: Beets add natural sweetness and vibrant color. Using a mix of red and golden beets makes the salad look extra pretty. If fresh beets are hard to find, you can use pre-cooked packaged beets for convenience.
Carrots: Choose colorful carrots if possible for visual appeal. Orange or heirloom varieties work well. If you don’t have heirloom carrots, regular orange carrots are perfectly fine and tasty.
Burrata: This creamy cheese is the star of the salad. If you can’t find burrata, fresh mozzarella or ricotta can be used but expect less creaminess inside. Burrata brings a wonderful soft texture that pairs perfectly with the roasted veggies.
Olive Oil & Herbs: Good quality olive oil enhances the flavor. Dried oregano or Italian herbs add an earthy note. Fresh parsley and basil brighten the dish, but you can skip basil if unavailable. Lemon juice or balsamic vinegar adds a nice tang if you prefer some acidity.
How Do You Roast Beets and Carrots So They’re Tender and Flavorful?
Roasting brings out the natural sweetness of beets and carrots while giving them a nice caramelized edge. Here’s my secret for perfect roasting:
- Preheat oven to 400°F (200°C) for even heat.
- Cut veggies into similar-sized chunks for even cooking.
- Toss well with olive oil, salt, pepper, and dried herbs to coat every piece.
- Spread the veggies in a single layer on a baking sheet so they roast instead of steam.
- Roast for about 35-45 minutes, flipping once halfway for even caramelization.
- Test tenderness with a fork; they should be soft but not mushy.
Letting the veggies cool slightly before plating helps the burrata soften without melting completely, creating a perfect balance of warm and creamy.
Equipment You’ll Need
- Mixing bowl – for tossing the veggies with oil and herbs, making it easy to coat everything evenly.
- Baking sheet – to roast the beets and carrots in a single layer so they cook evenly and caramelize nicely.
- Parchment paper or foil – makes cleanup easier and prevents sticking.
- Sharp knife and cutting board – for peeling and chopping the vegetables safely and precisely.
- Serving platter or shallow bowls – to arrange the roasted veggies and place the burrata on top.
- Wooden spoon or spatula – for tossing and serving the salad smoothly.
Flavor Variations & Add-Ins
- Add Nuts: Toss toasted walnuts or pecans on top for crunch and richness; they pair well with the creamy burrata.
- Different Veggies: Incorporate roasted fennel, parsnips, or sweet potatoes for extra flavor and color variety.
- Protein Boost: Add grilled chicken, shrimp, or chickpeas to make it more filling.
- Spicy Touch: Sprinkle red pepper flakes or drizzle a spicy vinaigrette for a bit of heat balanced with the sweetness of the vegetables.
Roasted Beets and Carrots Salad with Burrata
Ingredients You’ll Need:
Vegetables:
- 3 medium beets (a mix of red and golden if possible), peeled and cut into wedges
- 3 medium carrots (a mix of orange and heirloom colored), peeled and cut into chunks
Seasonings & Dressing:
- 3 tbsp olive oil (plus extra for drizzling)
- Salt and freshly ground black pepper, to taste
- 1 tsp dried oregano or Italian herb blend
- 1 tbsp balsamic vinegar or lemon juice (optional, for acidity)
- 1 tsp red chili flakes (optional, for a little heat)
Garnish and Cheese:
- 1 ball Burrata cheese (about 6-8 oz)
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil, finely chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 40 minutes to roast the vegetables. Overall, plan for about 50 minutes from start to finish. You can serve it right away while the veggies are warm and the burrata is soft and creamy.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Peel and cut your beets and carrots into similar-sized pieces so they cook evenly. Place them on the baking sheet, drizzle with 3 tablespoons of olive oil, sprinkle with salt, pepper, and dried oregano or Italian herbs. Toss everything well so the veggies are evenly coated.
Roast the vegetables for 35-45 minutes, turning them once halfway through. They should be tender with caramelized edges when done.
2. Assemble the Salad:
Once roasted, let the vegetables cool for a few minutes so they’re warm but not scorching. Arrange them on a serving plate or shallow bowls. Gently place the burrata on top in the center.
3. Add Finishing Touches:
Drizzle a little more olive oil over everything. Sprinkle the fresh parsley and basil if you’re using it, along with red chili flakes for a bit of heat if you like. Add a splash of balsamic vinegar or lemon juice for brightness, if you want.
4. Serve and Enjoy:
Serve the salad right away while the veggies are still warm. The burrata will soften and melt slightly into the roasted beets and carrots, creating a creamy, flavorful, and colorful dish perfect as a light meal or side.
Can I Use Frozen Beets and Carrots for This Recipe?
Yes, you can use frozen beets and carrots, but make sure to thaw them fully and pat dry to avoid excess moisture. Roasting time might be slightly shorter since frozen veggies tend to cook faster once thawed.
How Should I Store Leftovers?
Store any leftover roasted vegetables and burrata separately in airtight containers in the fridge. The veggies will keep for up to 3 days. Burrata is best enjoyed fresh but can be stored for 1-2 days. Reheat veggies gently before serving but add fresh burrata on top when ready to eat.
Can I Substitute Burrata with Another Cheese?
If burrata isn’t available, fresh mozzarella or ricotta are good substitutes. While they won’t have the same creamy interior, they still provide a soft texture and mild flavor that pairs well with roasted beets and carrots.
How Can I Add More Flavor or Texture to This Salad?
Try adding toasted nuts like walnuts or pecans for crunch, or sprinkle some fresh herbs like thyme or rosemary. A drizzle of honey or a splash of aged balsamic vinegar can also enhance the natural sweetness of the roasted vegetables.
