Roasted Beets and Carrots Salad with Burrata Recipe
This Roasted Beets and Carrots Salad with Burrata is a vibrant and flavorful dish perfect for any season. Sweet roasted root vegetables paired with creamy burrata and a tangy dressing make it a delightful and elegant salad to serve.
Ingredients
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil
- Salt to taste
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste (for dressing)
- Burrata cheese (amount as desired)
- Fresh rosemary for garnish
Instructions
- Step 1: Heat the oven to 400 degrees Fahrenheit.
- Step 2: Cut the tops off the beets, reserving the beet greens. Scrub the beets clean, then halve and slice them. Remove the ribs from the beet greens and tear the greens into pieces; set aside.
- Step 3: To prevent color bleeding, keep the red beets separate from the golden beets and carrots. Toss all the beets and carrots in olive oil and salt.
- Step 4: Spread the vegetables in one layer on a sheet pan, keeping the red beets separate if desired.
- Step 5: Roast in the oven for about 30 minutes, or until the vegetables are tender and browned.
- Step 6: While the vegetables roast, whisk together the dressing ingredients: olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt until well combined.
- Step 7: Just before the vegetables are done, heat a skillet over medium-high heat with a drizzle of olive oil. Sauté the beet greens for about 2 minutes or until lightly wilted.
- Step 8: Transfer the sautéed beet greens to a serving platter. Top with the roasted beets and carrots, add the burrata cheese, and drizzle with the prepared dressing.
- Step 9: Garnish with fresh rosemary and serve immediately.
Tips & Variations
- Keep red and golden beets separate while roasting to maintain vibrant colors and prevent bleeding.
- Swap white wine vinegar for balsamic vinegar for a richer, sweeter dressing.
- Add toasted walnuts or pecans for extra crunch and flavor.
- Use arugula or spinach in place of beet greens if preferred.
- For a vegan version, replace burrata with creamy avocado or a plant-based cheese.
Storage
Store leftover roasted vegetables and sautéed beet greens in an airtight container in the refrigerator for up to 3 days. Burrata is best added fresh, so keep it separate until serving. Reheat the vegetables gently in the oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
You can roast the vegetables and prepare the dressing a day ahead. Store them separately and combine just before serving with fresh burrata and greens.
What can I substitute if I don’t have burrata?
Mozzarella, ricotta, or cream cheese make good substitutes. For a dairy-free option, try mashed avocado or a nut-based cheese.
PrintRoasted Beets and Carrots Salad with Burrata Recipe
A vibrant and nutritious salad featuring oven-roasted red and golden beets along with carrots, topped with creamy burrata cheese and dressed with a tangy rosemary-infused vinaigrette. This dish balances earthy roasted vegetables with fresh beet greens sautéed to perfection, making it a wholesome and colorful option for a hearty salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil, for tossing and sautéing
- Salt, to taste
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt, to taste
Additional
- Burrata cheese, amount as desired for topping
- Fresh rosemary, for garnish
Instructions
- Preheat Oven: Heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the vegetables.
- Prepare Beets and Greens: Cut the tops off the beets, reserving the beet greens separately. Scrub the beets clean, then halve and slice them. Remove the ribs from the beet greens and tear the leaves into pieces, setting them aside.
- Toss Vegetables: Toss the red beets, golden beets, and halved carrots separately in olive oil and season with salt to taste. Keeping red beets separate helps prevent color bleeding onto the other vegetables.
- Roast Vegetables: Spread the vegetables in a single layer on a sheet pan, maintaining separation as desired, and roast in the preheated oven for about 30 minutes or until they are tender and nicely browned.
- Make Dressing: While vegetables roast, whisk together olive oil, white wine vinegar, honey, crushed garlic clove, minced rosemary, and salt until well combined to create the dressing.
- Sauté Beet Greens: Just before the roasted vegetables are ready, heat a skillet over medium-high heat with a drizzle of olive oil. Quickly sauté the beet greens for about 2 minutes until they are lightly wilted, then transfer them to a serving platter.
- Assemble Salad: Arrange the roasted vegetables over the sautéed beet greens. Add dollops or slices of burrata cheese on top.
- Finish and Garnish: Drizzle the prepared dressing over the salad and garnish with fresh rosemary for an aromatic finish.
Notes
- Keeping red beets separate from golden beets and carrots during roasting helps prevent the red color from bleeding onto the other vegetables.
- You can substitute the burrata cheese with fresh mozzarella if burrata is not available.
- Beet greens are edible and nutritious; sautéing them adds a pleasant texture and flavor contrast.
- Use a sharp knife for safely cutting beets as they can be quite hard.
- Allow the roasted vegetables to cool slightly before adding burrata to maintain the creamy texture of the cheese.
Keywords: roasted beets salad, burrata salad, roasted carrots, Mediterranean salad, beet greens, healthy salad, vegetarian salad, roasted vegetable salad
