Roasted Beets and Carrots Salad with Burrata

If you’re looking for a salad that feels both comforting and elegant, this Roasted Beets and Carrots Salad with Burrata is it. The sweetness of oven-roasted root vegetables pairs beautifully with the creamy richness of burrata, creating a dish that’s perfect for weeknight dinners, special occasions, or even as a stunning side at gatherings.

The beauty of this recipe lies in its simplicity. Roasting beets and carrots brings out their natural caramelized flavors, while burrata adds a luxurious creaminess that takes this salad to another level. A light drizzle of olive oil and balsamic glaze ties everything together with a tangy-sweet finish. It’s colorful, satisfying, and surprisingly easy to make.

This roasted beet and carrot salad isn’t just delicious—it’s also versatile. You can enjoy it warm right out of the oven, serve it at room temperature, or prep it ahead of time for stress-free entertaining. The combination of vibrant vegetables and soft burrata makes it a year-round favorite, whether you’re enjoying summer produce or making the most of winter root vegetables.

Ready in under an hour with minimal prep, this salad is approachable for beginners but still impressive enough for dinner parties. It’s a dish that truly proves salads don’t have to be boring. Instead, they can be hearty, indulgent, and packed with flavor.

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What Makes This Roasted Beets and Carrots Salad with Burrata Special?

• Perfect balance of flavors – Sweet roasted vegetables meet creamy, tangy burrata for a combination that feels indulgent yet wholesome.

• Easy but impressive – With just a handful of ingredients, you get a salad that looks restaurant-quality.

• Versatile serving options – Serve warm, chilled, or at room temperature depending on the season or occasion.

• Nutrient-packed – Beets and carrots are loaded with antioxidants, vitamins, and fiber, making this a healthy choice.

• Make-ahead friendly – Roast the vegetables in advance and assemble with burrata just before serving to save time.

This salad is a great example of how a few good ingredients, prepared simply, can create something truly memorable.

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Ingredient Notes

• Beets – The star of the dish. Choose fresh, firm beets (red, golden, or even candy-striped). Golden beets won’t stain and are a bit milder in flavor. Substitution: precooked vacuum-packed beets if you’re short on time.

• Carrots – Add natural sweetness and color. Rainbow carrots make the salad extra vibrant. Substitution: parsnips or sweet potatoes for a similar sweetness.

• Burrata cheese – The creamy centerpiece. If unavailable, substitute with fresh mozzarella or goat cheese, though burrata gives the most luxurious texture.

• Olive oil – Use a good extra virgin olive oil for roasting and drizzling.

• Balsamic glaze – Adds tang and a touch of sweetness. Substitution: reduce regular balsamic vinegar with honey for a quick DIY version.

• Fresh herbs – Parsley, dill, or basil brighten up the dish. Substitution: arugula or microgreens for garnish.

• Salt and pepper – Simple seasonings to enhance flavors.

Optional: A sprinkle of toasted nuts (like walnuts or pistachios) for crunch.

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How To Make Roasted Beets and Carrots Salad with Burrata

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. Prep the vegetables. Peel the beets and carrots. Cut beets into wedges and carrots into sticks (similar thickness helps them cook evenly).

3. Season and roast. Toss vegetables with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on the baking sheet. Roast for 35–40 minutes, flipping halfway, until tender and slightly caramelized. (Tip: Beets take longer, so cut them smaller than carrots.)

4. Plate the salad. Arrange roasted vegetables on a platter. Place burrata balls on top, tearing slightly to let the creamy inside spill out.

5. Add finishing touches. Drizzle with balsamic glaze and extra olive oil. Sprinkle with fresh herbs and nuts if using. Serve warm or at room temperature.

Look for golden edges on the carrots and fork-tender beets—they should feel soft but not mushy.

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Storage Options

• Room temperature: Keep covered for up to 2 hours before serving.

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep burrata separate if possible.

• Freezing: Not recommended (roasted veggies lose texture and burrata won’t freeze well).

• Reheating: Warm roasted veggies in a 350°F oven for 10 minutes, then add fresh burrata before serving.

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Variations and Substitutions

• Greens boost: Serve on a bed of arugula or spinach for a more filling salad.

• Citrus twist: Add orange segments or a splash of lemon juice for brightness.

• Nutty crunch: Sprinkle toasted walnuts, pecans, or hazelnuts for texture.

• Vegan version: Swap burrata for cashew cream or a plant-based mozzarella.

• Seasonal swap: Try roasted squash in fall or asparagus in spring.

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Frequently Asked Questions

Can I roast the beets and carrots ahead of time?
Yes! Roast up to 2 days in advance and refrigerate. Assemble with burrata just before serving.

Do I need to peel the beets?
Peeling is optional. Roasting with skins on is easier; just peel after roasting when skins slip off.

What can I use instead of burrata?
Fresh mozzarella, ricotta, or creamy goat cheese make good substitutes.

How do I prevent beets from staining everything?
Wear gloves while peeling and use parchment paper on your cutting board. Golden beets are less messy.

Can I serve this salad cold?
Yes. It tastes great at room temperature or chilled, making it a versatile dish for any season.

How can I make it a main dish?
Add grilled chicken, salmon, or quinoa to turn it into a complete meal.

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Conclusion

This Roasted Beets and Carrots Salad with Burrata is proof that salads can be both hearty and elegant. With just a few simple steps, you’ll have a dish that looks beautiful, tastes incredible, and works for any occasion. Whether you’re hosting friends, planning a date night, or just want to treat yourself, this recipe will deliver.

Try it out, experiment with the variations, and don’t forget to share your results—I’d love to hear how you made it your own!

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