Roasted Beets & Carrots with Creamy Burrata Salad Recipe
Let me introduce you to a true showstopper: the Roasted Beets & Carrots with Creamy Burrata Salad. This gorgeous salad brings together jewel-toned roasted vegetables with the absolute indulgence of burrata cheese, all topped off with crunchy pistachios, sweet honey, and fresh basil. It’s the kind of salad that steals the spotlight at any table, perfect for impressing friends or treating yourself to a colorful, satisfying meal any time of year.
Ingredients You’ll Need
The magic of this Roasted Beets & Carrots with Creamy Burrata Salad lies in its simplicity. Each ingredient is carefully chosen to add vibrant color, contrasting textures, and layers of flavor that truly sing together.
- Beets: Roasting brings out their natural sweetness and stunning color—use golden or red for a beautiful presentation.
- Carrots: Sliced on the diagonal, they roast up caramelized and tender, pairing perfectly with the beets.
- Olive Oil: A drizzle ensures the veggies roast evenly and develop that irresistible golden edge.
- Salt: Just enough to enhance the earthy flavors of the root veggies.
- Black Pepper: Lends a subtle kick and balances the sweetness.
- Balsamic Vinegar: Adds tangy depth and a glossy finish to the warm vegetables.
- Arugula or Mixed Greens: Peppery greens provide the fresh, crisp base for this salad.
- Burrata Cheese: The star ingredient—creamy, dreamy, and absolutely luxurious.
- Toasted Pistachios: Crunchy and nutty, their vibrant green color pops against the vegetables.
- Fresh Basil: Chopped right before serving, it adds a fragrant, herbaceous note.
- Honey: Just a drizzle to highlight the sweetness of the beets and carrots.
- Additional Olive Oil & Balsamic Vinegar: For that final, restaurant-worthy drizzle just before serving.
How to Make Roasted Beets & Carrots with Creamy Burrata Salad
Step 1: Prep and Roast the Veggies
Start by preheating your oven to 400°F. Toss your peeled beet wedges and carrot slices with olive oil, salt, and pepper right on a baking sheet. Make sure everything is evenly coated so each bite gets that perfect caramelization. Spread the veggies out in a single layer for the best roast, and pop them in the oven for 30 to 35 minutes, flipping halfway through. You’re looking for tender centers and crispy, golden edges—don’t be afraid to let them get a little bit of a char!
Step 2: Add Balsamic Magic
Once the veggies are out of the oven and still warm, drizzle them with the balsamic vinegar. The heat will help the vinegar soak in and amplify all those deep, tangy flavors. Give them a gentle toss to make sure every piece is glistening and infused with that touch of acidity.
Step 3: Build the Salad Base
On a large platter or individual plates, make a generous bed of arugula or your favorite mixed greens. The greens are more than just a base—they add a peppery brightness that cuts through the richness of the burrata and the sweetness of the vegetables. This layer sets the stage for all the toppings to shine.
Step 4: Layer on the Roasted Beets & Carrots
Spoon the roasted, balsamic-kissed beets and carrots right over the greens. Arrange them artfully for the prettiest effect—the bright orange and deep crimson hues will make this salad look like edible art.
Step 5: Add the Creamy Burrata
Gently tear or place your burrata cheese right on top of the warm veggies. Let it ooze a little—there’s nothing quite like watching the creamy center spill out, mingling with the roasted vegetables and greens. It’s the heart and soul of the Roasted Beets & Carrots with Creamy Burrata Salad!
Step 6: Finish with Crunch and Freshness
Sprinkle the chopped toasted pistachios and fresh basil all over the salad. Then, grab your honey, olive oil, and balsamic vinegar for a final drizzle—just enough to dress everything lightly and bring all the flavors together. Serve immediately for the full effect of warm veggies and cool, creamy cheese!
How to Serve Roasted Beets & Carrots with Creamy Burrata Salad
Garnishes
For the ultimate finish, a flourish of extra fresh basil, a little more cracked black pepper, and a tiny pinch of flaky sea salt make every bite pop. You could even scatter a few edible flowers for a springtime look or a dusting of citrus zest for added brightness.
Side Dishes
This salad pairs beautifully with slices of warm, crusty bread—perfect for scooping up any leftover burrata and vinaigrette. If you want to round out the meal, try serving alongside grilled chicken, herby lentils, or a simple quinoa pilaf. The Roasted Beets & Carrots with Creamy Burrata Salad also makes a fabulous starter for a Mediterranean-inspired dinner party.
Creative Ways to Present
For special occasions, assemble the salad on a large platter with the burrata nestled in the center, then use microgreens and pomegranate seeds for a dazzling garnish. For casual lunches, you can serve individual portions in wide bowls, or even pack the salad (minus the burrata) in jars and add the cheese just before eating for a picnic-perfect treat!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Roasted Beets & Carrots with Creamy Burrata Salad, simply transfer it to an airtight container and refrigerate. For best results, store the roasted veggies and greens separately from the burrata and garnishes, so everything stays as fresh as possible.
Freezing
While the salad as a whole isn’t suited for freezing (the greens and burrata won’t hold up), you can absolutely freeze the roasted beets and carrots. Let them cool completely, then pack them in a freezer-safe bag or container for up to 3 months. Thaw in the fridge before using.
Reheating
To refresh the roasted vegetables, warm them gently in a 350°F oven or in a skillet until just heated through. Assemble the salad as usual with fresh greens and burrata for a quick, delicious meal that tastes like you just made it.
FAQs
Can I use golden beets instead of red beets?
Absolutely! Golden beets work beautifully in this recipe and add a lovely, sunny color. They’re also a bit milder and less earthy than red beets, so feel free to mix and match or use whichever you prefer.
What’s the best way to toast pistachios?
Spread shelled pistachios on a baking sheet and toast in a 350°F oven for about 5-7 minutes, shaking the pan once or twice. Keep a close eye—they go from perfectly toasted to burnt quickly!
Can I make Roasted Beets & Carrots with Creamy Burrata Salad vegan?
Definitely! Swap out the burrata for a creamy vegan cheese or a generous dollop of cashew cream, and use maple syrup instead of honey for the drizzle. The salad will still be vibrant and delicious.
Is there a substitute for arugula?
If you’re not a fan of arugula’s peppery bite, try baby spinach, mixed spring greens, or even butter lettuce for a softer, sweeter base. Any tender leafy green will work well here.
Can I make this salad in advance?
You can roast the beets and carrots a day ahead and store them in the fridge. Assemble the salad just before serving to keep everything fresh and the burrata at its creamiest. It’s a great make-ahead option for entertaining!
Final Thoughts
There’s just something magical about the combination of sweet roasted vegetables, creamy burrata, and bright, fresh herbs in this Roasted Beets & Carrots with Creamy Burrata Salad. Whether you’re making it for a special gathering or a weekday treat, this salad is guaranteed to win hearts and earn you plenty of recipe requests. Give it a try—you’re in for a true flavor celebration!
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Roasted Beets & Carrots with Creamy Burrata Salad Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful salad featuring roasted beets and carrots paired with creamy burrata cheese, toasted pistachios, and fresh basil. This Mediterranean-inspired dish is drizzled with honey and balsamic vinegar, making it a perfect light meal or appetizer served slightly warm or at room temperature.
Ingredients
Vegetables
- 3 medium beets, peeled and cut into wedges
- 4 large carrots, peeled and sliced on the diagonal
Dressing and Seasoning
- 2 tablespoons olive oil, plus extra for drizzling
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar, plus extra for drizzling
- 1 tablespoon honey
Salad Components
- 5 ounces arugula or mixed greens
- 8 ounces burrata cheese (2 small balls or 1 large ball, torn into pieces)
- 1/4 cup chopped toasted pistachios
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Place the beet wedges and carrot slices on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Toss thoroughly to coat all pieces evenly.
- Roast the Vegetables: Roast in the oven for 30 to 35 minutes, flipping halfway through. The vegetables should be tender and caramelized upon completion.
- Finish Roasting: Remove the vegetables from the oven and while still warm, drizzle with 1 tablespoon of balsamic vinegar to enhance flavor.
- Assemble Salad Base: Arrange the arugula or mixed greens on a serving platter or individual plates as the base of your salad.
- Add Roasted Vegetables: Place the warm roasted beets and carrots over the bed of greens.
- Top with Burrata: Gently place the torn pieces of burrata cheese on top, breaking it slightly to release its creamy texture.
- Garnish: Sprinkle chopped toasted pistachios and fresh basil evenly over the salad.
- Final Drizzle: Drizzle the salad with honey, then add a light drizzle of extra olive oil and balsamic vinegar just before serving for added flavor and aroma.
Notes
- For enhanced flavor, add fresh thyme or rosemary to the vegetables before roasting.
- This salad is delicious served slightly warm or at room temperature.
- Pair with crusty bread to make a complete light meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 salad plate
- Calories: 310
- Sugar: 10g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg
