Hearty Roasted Beets & Carrots With Creamy Burrata Salad Recipe

Golden roasted beets sparkle with unexpected charm in this delectable burrata salad recipe.

Vibrant vegetables dance with creamy cheese, creating a stunning contrast of textures and flavors.

Earthy root vegetables caramelize beautifully under high heat, releasing sweet and complex notes.

The burrata adds a luxurious, silky element that melts delicately across warm, tender produce.

Each bite promises a harmony of rustic and elegant ingredients that elevate simple vegetables into something extraordinary.

Fresh herbs and a light drizzle of olive oil complete this mouthwatering dish.

Savor every delicious forkful of this irresistible seasonal sensation.

Roasted Beets And Carrots With Burrata Salad

• Quick Coffee Fix: Craft this delightful caramel iced coffee in mere minutes, perfect for busy mornings or afternoon pick-me-ups.
• Customize Your Drink: Easily adjust milk, syrup, and toppings to match your personal taste preferences and create a personalized beverage.
• Indulge Without Guilt: Prepare a coffee shop-style drink at home, saving money and controlling ingredients for a more budget-friendly treat.
• Simple Ingredients, Big Flavor: Require just a few common pantry staples to create a restaurant-quality caramel iced coffee that tastes absolutely luxurious.

Ingredients For Roasted Beets And Carrots Salad

• Beets: Sweet root vegetables that become tender and caramelized when roasted.
• Carrots: Vibrant orange vegetables that develop a rich, sweet flavor when roasted.

• Arugula, Mixed Greens: Crisp and peppery base for the salad that adds freshness and texture.

• Burrata: Soft Italian cheese with a creamy center that adds luxurious richness to the salad.

• Olive Oil: Helps vegetables roast evenly and adds a smooth, rich flavor.
• Balsamic Vinegar: Provides a tangy sweetness that enhances the roasted vegetables.
• Thyme: Aromatic herb that adds earthy and slightly minty notes to the roasted vegetables.
• Salt, Pepper: Essential seasonings that bring out the natural flavors of the ingredients.

• Olive Oil: Creates a smooth base for the dressing.
• Orange Juice: Adds bright, citrusy notes to the vinaigrette.
• Honey: Provides natural sweetness and helps balance the dressing.
• Dijon Mustard: Adds a tangy and slightly spicy element to the vinaigrette.

• Toasted Pistachios: Crunchy nuts that add texture and nutty flavor.
• Pomegranate Seeds: Bright, juicy seeds that provide a pop of color and tartness.
• Fresh Basil, Mint Leaves: Aromatic herbs that add a fresh, vibrant finish to the salad.

• Crusty Bread, Warm Pita: Perfect accompaniments to soak up the vinaigrette and add substance to the meal.

Step-By-Step Roasted Beets And Carrots Salad

Step 1: Warm Up The Oven

Set your oven to a toasty 400°F (200°C) to create the perfect roasting environment for your vegetables.

Step 2: Prepare Vegetable Medley

• Beets
• Carrots
• Olive oil
• Balsamic vinegar
• Salt
• Pepper
• Fresh thyme

Toss the vegetables with these seasonings on a baking sheet, ensuring every piece is beautifully coated with the flavorful mixture.

Step 3: Roast To Perfection

Slide the baking sheet into the preheated oven. Roast for 30-35 minutes, giving the vegetables a gentle stir halfway through.

Watch for tender, slightly caramelized edges that promise deep, rich flavors.

Step 4: Craft Zesty Vinaigrette

• Olive oil
• Fresh orange juice
• Honey
• Dijon mustard
• Balsamic vinegar
• Salt
• Pepper

Whisk until the ingredients transform into a smooth, glossy mixture that will dance across your salad.

Step 5: Build Your Salad Canvas

Spread a bed of fresh arugula or mixed greens on your serving plate, creating a verdant foundation for the roasted vegetables.

Step 6: Layer Roasted Treasures

Artfully arrange the caramelized beets and carrots over the greens, creating a colorful landscape of flavors.

Step 7: Add Creamy Burst

Gently tear the burrata, letting its creamy white interior cascade over the roasted vegetables like a delicate blanket.

Step 8: Sprinkle Crunchy Accents

Scatter toasted pistachios and pomegranate seeds across the salad, adding delightful texture and bursts of color.

Step 9: Dress And Garnish

Drizzle the zesty citrus vinaigrette over the entire salad. Finish with a sprinkle of fresh basil or mint leaves for an aromatic touch.

Step 10: Serve With Flair

Present immediately alongside crusty bread or warm pita, inviting everyone to dive into this Mediterranean-inspired feast.

Tips For Perfect Roasted Beets And Carrots Salad

• Choose small to medium-sized beets and carrots for even cooking and caramelization, ensuring they're similar in size for uniform roasting.
• Swap thyme with rosemary or oregano to create different herbal notes that complement the sweet roasted vegetables.
• Roast red beets separately from other vegetables to avoid staining lighter-colored ingredients, maintaining their vibrant appearance.
• Replace burrata with crumbled plant-based cheese or roasted tofu for a vegan-friendly alternative that still provides creamy texture.
• Toast pistachios lightly before adding to enhance their nutty flavor and increase the availability of nutrients in the salad.

Flavor Variations For Roasted Beets And Carrots

• Vegan Cheese Alternative: Replace burrata with cashew cream cheese or vegan mozzarella for a plant-based version that maintains creamy texture.
• Mediterranean Herb Swap: Substitute thyme with za'atar spice blend and add sumac for a Middle Eastern flavor profile that enhances roasted vegetables.
• Goat Cheese Remix: Swap burrata for crumbled goat cheese and add roasted pine nuts instead of pistachios for a tangy Mediterranean-inspired variation.
• Low-Carb Greens Base: Use baby spinach or kale instead of arugula, and replace bread with roasted cauliflower florets for a keto-friendly adaptation.

Foods To Enjoy With Roasted Beets And Carrots Salad

• Pair with Crisp White Wine: Select a chilled sauvignon blanc or pinot grigio to complement the earthy roasted vegetables and creamy burrata, cutting through the richness with bright, zesty notes.
• Matching Bread Selection: Serve alongside rustic sourdough or olive ciabatta to soak up the citrus vinaigrette and provide a delightful textural contrast to the soft burrata and roasted vegetables.
• Create a Herbal Cocktail Companion: Mix a refreshing gin-based cocktail with muddled basil and orange zest that echoes the salad's herb and citrus elements, enhancing the overall dining experience.

How To Store Roasted Beets And Carrots Salad

• Store leftovers in an airtight container for up to 3 days. Keep burrata and greens separate to maintain freshness and prevent wilting.
• Not recommended due to high water content in beets, carrots, and burrata. Freezing will significantly alter texture and taste.
• Warm gently in a preheated oven at 350F for 5-7 minutes. Avoid microwaving to prevent soggy texture.
• Bring refrigerated components to room temperature. Refresh greens, add fresh burrata, and drizzle with extra vinaigrette before serving.

FAQs

• Why roast beets and carrots together?

Roasting caramelizes the natural sugars in beets and carrots, creating a deeper, sweeter flavor profile and enhancing their textures. This method intensifies their taste and makes them more tender.

• What makes burrata a good cheese for this salad?

Burrata’s creamy, soft interior provides a luxurious contrast to the roasted vegetables. Its mild, rich flavor complements the earthy beets and sweet carrots without overpowering the other ingredients.

• Can I substitute ingredients if I don't have everything?

Yes, you can swap arugula with other leafy greens like spinach or mixed salad greens. If pistachios aren’t available, try almonds or walnuts. Pomegranate seeds can be replaced with dried cranberries for a similar tangy element.

Roasted Beets & Carrots With Creamy Burrata Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 33 reviews

• Total Time: 50 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Mediterranean magic unfolds in this Roasted Beets & Carrots with Creamy Burrata Salad, blending earthy root vegetables with silky cheese. Sweet caramelized roots and luxurious burrata create a harmonious plate that transports you to sun-drenched Italian landscapes.

---

Ingredients

Scale 1x2x3x

Vegetables:

• 2 medium beets, peeled & cut into wedges
• 2 large carrots, peeled & cut into sticks

Seasonings and Herbs:

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme (or fresh thyme leaves)

Dressing and Oil:

• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the oven to 400F (200C), preparing a roasting environment for vibrant root vegetables.
2. Combine beets and carrots with olive oil, balsamic vinegar, thyme, salt, and pepper on a baking sheet, ensuring even coating.
3. Roast vegetables for 30-35 minutes, gently stirring midway to promote uniform caramelization and tenderness.
4. Craft a zesty citrus vinaigrette by whisking olive oil, orange juice, honey, Dijon mustard, balsamic vinegar, salt, and pepper until silky and well-integrated.
5. Create a verdant base on the serving plate using arugula or mixed greens.
6. Artfully distribute the roasted beets and carrots atop the greens.
7. Delicately tear burrata cheese, scattering the creamy morsels across the salad.
8. Sprinkle toasted pistachios and ruby-like pomegranate seeds over the composition for textural contrast.
9. Generously drizzle the citrus vinaigrette, allowing it to cascade across the salad.
10. Garnish with fresh basil or mint leaves, introducing a vibrant aromatic dimension.
11. Present immediately alongside crusty bread or warm pita for a complete culinary experience.

Notes

• Choose firm, fresh beets and carrots without soft spots or blemishes for the best roasting results.
• Wear gloves when handling beets to prevent staining your hands and cutting board with their deep red color.
• Roast vegetables at high heat to develop caramelization and enhance natural sweetness, creating a deeper flavor profile.
• Customize the salad by substituting burrata with goat cheese for a tangier taste or using vegan cheese alternatives for plant-based diets.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 2
• Calories: 150 kcal
• Sugar: 7 g
• Sodium: 600 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 2 g
• Cholesterol: 0 mg