Roasted Beets and Carrots Salad with Burrata

This Roasted Beets and Carrots Salad with Burrata is a vibrant, earthy, and creamy dish that beautifully balances sweet caramelized vegetables with rich, silky burrata. Drizzled with olive oil, balsamic vinegar, and fresh herbs, this simple yet elegant salad is perfect as a starter, side dish, or light meal.

Why You’ll Love This Recipe

• Naturally Sweet & Flavorful – Roasting enhances the natural sweetness of beets and carrots.
• Rich & Creamy Burrata – Adds luxurious creaminess that pairs perfectly with the roasted veggies.
• Easy Yet Elegant – A simple dish that looks gourmet-worthy.
• Healthy & Nutritious – Packed with fiber, antioxidants, and healthy fats.
• Customizable – Add nuts, citrus, or greens to make it your own!

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Roasted Vegetables:

• Beets (peeled and sliced)
• Carrots (peeled and sliced)
• Olive oil
• Balsamic vinegar
• Salt & black pepper
• Dried thyme

For the Assembly:

• Burrata cheese
• Fresh thyme or microgreens
• Honey (optional, for added sweetness)

Directions

1. Roast the Vegetables:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss beets and carrots with olive oil, balsamic vinegar, salt, black pepper, and dried thyme.
3. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.

2. Assemble the Salad:

4. Arrange the roasted beets and carrots on a serving plate.
5. Place the burrata cheese in the center.
6. Drizzle with extra olive oil and sprinkle with fresh thyme or microgreens.
7. (Optional) Drizzle with honey for a touch of sweetness.

3. Serve & Enjoy!

8. Serve warm or at room temperature, with crusty bread or over greens.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: 320 kcal per serving

Variations

• Nutty Crunch – Add toasted walnuts, almonds, or pistachios for texture.
• Citrus Twist – Garnish with orange or grapefruit segments for a fresh burst.
• Greens Upgrade – Serve over a bed of arugula or mixed greens.
• Goat Cheese Swap – Replace burrata with creamy goat cheese or feta for a tangier version.
• Extra Tangy – Add a splash of lemon juice or pomegranate molasses before serving.

Storage/Reheating

• Storage: Keep in an airtight container in the fridge for up to 3 days.
• Reheating: Warm the roasted vegetables in an oven at 350°F (175°C) for 5 minutes, then add fresh burrata before serving.
• Freezing: Not recommended, as the vegetables lose texture and burrata doesn’t freeze well.

FAQs

Can I roast the vegetables ahead of time?

Yes! Roast them up to 2 days in advance and store them in the fridge. Reheat before serving.

What’s the best way to serve this salad?

It’s delicious on its own, with toasted bread, or alongside grilled chicken or fish.

Can I use pre-cooked beets?

Absolutely! If using pre-cooked beets, slice them and add them to the roasted carrots in the last 10 minutes of baking.

What does burrata taste like?

Burrata is creamy, rich, and slightly tangy, with a soft, buttery texture that pairs well with roasted vegetables.

Can I make this vegan?

Yes! Omit the burrata and replace it with vegan cheese or avocado slices.

Conclusion

This Roasted Beets and Carrots Salad with Burrata is an easy, flavorful, and elegant dish that’s perfect for entertaining, weeknight dinners, or meal prep. The sweet, roasted vegetables, creamy burrata, and fresh herbs create a beautiful balance of flavors and textures. Try it today and bring a gourmet touch to your table!

Roasted Beets and Carrots Salad with Burrata

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A vibrant and earthy roasted beet and carrot salad, paired with creamy burrata, drizzled with olive oil, and sprinkled with fresh herbs. A perfect blend of sweetness, creaminess, and freshness in every bite.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad, Side Dish
• Method: Roasted, Assembled
• Cuisine: Mediterranean, Farm-to-Table
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 medium beets, peeled and sliced
• 3 large carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 ball burrata cheese
• 1 tablespoon fresh thyme or microgreens (for garnish)

 

• 1 tablespoon honey (optional, for added sweetness)

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Instructions

1. Preheat & Prep:

   • Preheat oven to 400°F (200°C).
   • Line a baking sheet with parchment paper.

2. Roast the Vegetables:

   • Toss the sliced beets and carrots with olive oil, balsamic vinegar, salt, pepper, and dried thyme.
   • Spread evenly on the baking sheet.
   • Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

3. Assemble the Salad:

   • Arrange the roasted vegetables on a serving plate.
   • Place the burrata in the center.
   • Drizzle with extra olive oil and sprinkle with fresh thyme or microgreens.
   • (Optional) Drizzle with honey for a touch of sweetness.

4. Serve & Enjoy:

   • Serve warm or at room temperature.

Notes

• For extra crunch, add toasted walnuts or pistachios.
• Swap balsamic vinegar for lemon juice for a brighter taste.
• Serve with crusty bread to soak up the flavors!