Jump to Recipe Print RecipeThe first time I took a bite of Roasted Beets and Carrots Salad with Burrata, it felt like an explosion of color and flavor on my plate. This vibrant dish isn’t just beautiful; it’s a nutrient-packed delight that perfectly balances the earthy sweetness of roasted beets and carrots with the creamy richness of burrata. Whether you’re looking for a quick weeknight meal or an impressive side for a gathering, this salad is a customizable gem that fits the bill. Plus, it’s vegetarian-friendly, making it a great option for entertaining a variety of dietary preferences. So, are you ready to dive into a salad that’s not only delicious but also easy to whip up? Let’s explore how to create this stunning dish together! Why Is This Salad So Special? Colorful, vibrant presentation: This Roasted Beets and Carrots Salad with Burrata not only pleases the palate but also the eyes, making it a showstopper at any meal. Nutrient-packed goodness: Filled with essential vitamins and healthy fats, this salad is as good for your body as it is for your taste buds. Versatile flavor profile: From a casual lunch to a sophisticated dinner, you can easily switch up the dressing or add proteins like grilled chicken for more substance. Quick and easy preparation: With straightforward steps, you can have this delightful dish ready in no time. Perfect for sharing: This salad is a crowd-pleaser—perfect for gatherings or an elegant dinner party. If you’re also looking to explore more vibrant options, don’t forget to check out the Beet Burrata Salad and Cranberry Rigatoni Salad! Roasted Beets and Carrots Salad with Burrata Ingredients For the Roasted Vegetables • Beets – the earthy sweetness adds depth and color; roast whole with skin for best moisture retention. • Carrots – natural sweetness is intensified by roasting; try rainbow carrots for added visual appeal. For the Salad Base • Greens (e.g., arugula or mixed greens) – fresh greens provide contrast and a delightful crunch to the hearty vegetables. For the Creamy Topping • Burrata – this soft cheese brings a rich creaminess that beautifully complements the roasted flavors; serve at room temperature for the best taste. For the Crunch • Nuts (e.g., walnuts or pecans) – they add a satisfying crunch and depth; feel free to substitute with seeds if you have nut allergies. For the Dressing • Balsamic or citrus vinaigrette – enhances the flavors of the salad and ties everything together; drizzle right before serving to keep the salad crisp. Feel excited to create your Roasted Beets and Carrots Salad with Burrata! Enjoy the vibrant colors and delicious flavors in every bite! Step‑by‑Step Instructions for Roasted Beets and Carrots Salad with Burrata Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C). This ensures that it reaches the ideal temperature for roasting the vegetables. As the oven warms up, gather your ingredients and equipment, including a baking sheet for the beets and carrots. Step 2: Prepare the Beets While the oven preheats, prepare the beets. You can roast them whole with the skin on for moisture retention, or peel and cut them into chunks for quicker cooking. If roasting whole, scrub them clean to remove dirt, then place them on the baking sheet to get ready for the oven. Step 3: Chop and Season the Carrots Next, take the carrots and peel them before cutting them into even-sized pieces. Toss the chopped carrots with olive oil, salt, and pepper in a mixing bowl, ensuring all pieces are well-coated. This seasoning will help bring out their natural sweetness as they roast alongside the beets. Step 4: Roast the Vegetables Place the baking sheet with the prepared beets in the preheated oven and roast for 20 minutes. After this time, add the seasoned carrots to the baking sheet, flipping the beets for even cooking. Continue roasting for an additional 20 minutes or until both the beets and carrots are tender and slightly caramelized. Step 5: Cool the Roasted Vegetables Once the vegetables are tender, remove the baking sheet from the oven and allow them to cool slightly. This cooling period enhances their flavor and makes it easier to handle. Meanwhile, prepare your salad greens by rinsing and drying them thoroughly, setting them aside. Step 6: Assemble the Salad On a beautiful serving plate, start by layering your greens as the base for the Roasted Beets and Carrots Salad with Burrata. Arrange the cooled roasted beets and carrots artistically on top of the greens, creating a colorful display that’s sure to impress. Step 7: Add the Burrata Gently place the burrata on top of the roasted vegetables, allowing its creamy texture to shine through. The warmth of the veggies will slightly soften the cheese, enhancing its rich flavor. Take a moment to admire this beautiful salad before finishing it with the next step. Step 8: Finish with Nuts and Dressing Sprinkle your choice of nuts over the top of the salad for an added crunch and depth of flavor. Just before serving, drizzle a balsamic or citrus vinaigrette over the salad, ensuring it’s evenly coated but not wilting the greens. Your Roasted Beets and Carrots Salad with Burrata is now ready to enjoy! How to Store and Freeze Roasted Beets and Carrots Salad with Burrata Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the burrata separate until you’re ready to enjoy it to maintain its creamy texture. Freezer: For best results, avoid freezing the assembled salad; however, you can freeze roasted beets and carrots separately in a freezer-safe container for up to 2 months. Reheating: If using frozen roasted vegetables, thaw in the refrigerator overnight and reheat gently in an oven or skillet. Add fresh greens and burrata just before serving to keep the salad fresh and vibrant. Serving Tip: Dress the salad just before serving to avoid wilting, keeping it crisp and delicious! Expert Tips for Roasted Beets and Carrots Salad with Burrata Roasting Order: Start with the beets since they need more time to cook. Add the carrots halfway through for perfect tenderness. Burrata Timing: For best flavor, add the burrata just before serving. Serving it at room temperature enhances its creaminess. Pre-roasted Beets: Consider using pre-roasted beets for a quicker salad prep. This saves time, especially for weeknight meals. Dressing Wisely: Drizzle dressing on the salad right before serving to prevent wilting the greens and maintain crunchiness. Texture Variation: If you prefer a bit more crunch, toast the nuts before sprinkling them over the salad for an added layer of flavor. Make-Ahead Tip: Prep the roasted vegetables in advance, and assemble the salad close to serving time for the freshest taste! Make Ahead Options Preparing your Roasted Beets and Carrots Salad with Burrata ahead of time can save you precious moments on busy weeknights! You can roast the beets and carrots up to 3 days in advance, allowing their flavors to deepen. Simply cool them after roasting, then store them in an airtight container in the refrigerator. It’s important to keep the burrata separate and add it fresh just before serving to retain its creamy texture. When you’re ready to enjoy the salad, layer your greens, toss in the roasted vegetables, crown it with burrata, and drizzle your dressing right before serving. This ensures every bite remains just as delicious and vibrant as when it was freshly made! Variations for Roasted Beets and Carrots Salad with Burrata Explore the delicious ways to customize your Roasted Beets and Carrots Salad with Burrata, and let your creativity shine! Vegan Option: Replace burrata with a creamy cashew or almond-based cheese to keep it satisfying yet dairy-free. Protein Boost: Add grilled chicken or chickpeas for a heartier salad that suits a filling lunch or dinner. Herbs Galore: Mix in fresh herbs like basil or mint to elevate the flavor and add a beautiful aroma. Nut-free Swap: Use pumpkin or sunflower seeds instead of nuts to keep it crunchy while accommodating allergies. Sweet Twist: Incorporate dried fruits like cranberries or apricots for a delightful sweetness that pairs beautifully with the roasted flavors. Zingy Dressing: Switch from balsamic to a zesty lemon vinaigrette to brighten the dish and add a refreshing kick. Roasted Alternatives: Experiment with other root vegetables like sweet potatoes or parsnips for unique textures and flavors. Spicy Kick: Add sliced jalapeños or a dash of red pepper flakes for a delightful heat that contrasts the salad’s sweetness. Remember, food is all about personal touches! If you’re searching for more vibrant ideas, consider trying the Beet Burrata Salad or the refreshing Peach Salad Summer. Enjoy the journey of creativity in your kitchen! What to Serve with Roasted Beets and Carrots Salad with Burrata A colorful masterpiece on your plate deserves equally delightful companions to complete your meal experience. Creamy Mashed Potatoes: Their smooth texture contrasts beautifully with the salad’s crisp ingredients, bringing comfort to the table. Grilled Chicken: Juicy and savory, grilled chicken adds satisfying protein that pairs wonderfully with the salad’s fresh flavors. Quinoa Pilaf: Earthy quinoa complements roasted flavors and provides a nutty base that enhances your meal’s nutritional profile. Mixed Green Salad: A simple, lightly dressed green salad adds a refreshing crunch, balancing the richness of the burrata. Toasted Bread: Serve with rustic artisan bread to soak up any leftover dressing, creating a comforting and satisfying experience. Sparkling Water with Lemon: This effervescent drink cuts through the richness of burrata, leaving your palate refreshed between bites. Each pairing not only harmonizes with the salad but also invites a delightful journey of flavors to your dining table. Roasted Beets and Carrots Salad with Burrata Recipe FAQs What type of beets should I use for this salad? Absolutely! I recommend using fresh, firm beets with smooth skin and vibrant color. Avoid beets that have dark spots or are soft to the touch, as these might indicate spoilage. For a fun twist, try multi-colored beets, which not only taste great but add even more visual appeal to your Roasted Beets and Carrots Salad with Burrata! How should I store leftovers? For the best quality, store any leftover salad in an airtight container in the refrigerator for up to 3 days. It’s important to keep the burrata separate until you’re ready to eat it to maintain that creamy texture. If you want to keep the salad crisp, dress it just before serving. Can I freeze the roasted vegetables? Yes! You can freeze the roasted beets and carrots separately to enjoy later. After roasting, allow them to cool completely, then transfer to a freezer-safe container, making sure to remove as much air as possible. They’ll keep well for up to 2 months in the freezer. When you’re ready to use them, thaw overnight in the fridge and reheat gently before adding to your salad. What if my beets and carrots end up undercooked? If your roasted beets and carrots aren’t tender after the recommended roasting time, don’t worry! Simply return them to the oven and continue roasting in 5-minute increments, checking for tenderness each time. The beets should be fork-tender, and you’ll find that the sweet flavors really enhance with just a little more cooking time. Are there any dietary concerns I should consider? Absolutely! While this Roasted Beets and Carrots Salad with Burrata is vegetarian-friendly, those with dairy allergies should replace the burrata with a dairy-free cheese alternative. If you’re serving this dish to guests, let them know about the nuts in the salad as they can trigger allergies. Otherwise, feel free to substitute nuts with seeds if you have nut allergies in your group; pumpkin or sunflower seeds are excellent alternatives! What type of greens work best for this salad? Very! Fresh greens like arugula or mixed greens are great choices as they provide a nice crunch and contrast to the roasted vegetables. If you want to mix it up, baby spinach can also work well. Just be sure to rinse and dry your greens thoroughly to keep the salad refreshing! Feel free to explore more about your cooking adventures with vibrant salads and delightful dishes! Enjoy! Roasted Beets and Carrots Salad with Burrata for a Rainbow Plate Discover the vibrant Roasted Beets and Carrots Salad with Burrata, a nutrient-packed delight balancing sweet roasted veggies with creamy cheese. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Servings: 4 servingsCourse: SaladCuisine: VegetarianCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Roasted Vegetables4 medium Beets roasted whole with skin for moisture retention4 medium Carrots use rainbow carrots for visual appealFor the Salad Base4 cups Greens (e.g., arugula or mixed greens) provides contrast and crunchFor the Creamy Topping1 cup Burrata serve at room temperature for best tasteFor the Crunch1/2 cup Nuts (e.g., walnuts or pecans) substitute with seeds if nut allergiesFor the Dressing1/4 cup Balsamic or citrus vinaigrette drizzle before serving Equipment Baking sheetMixing bowlServing plate Method Step-by-Step InstructionsPreheat your oven to 400°F (200°C). Gather your ingredients and equipment.Prepare the beets by roasting them whole with skin on or peeling and cutting them into chunks.Peel and chop the carrots into even-sized pieces, then toss with olive oil, salt, and pepper.Roast the beets for 20 minutes, then add the carrots and roast for another 20 minutes or until tender.Remove from the oven and let the vegetables cool slightly.Layer the greens on a serving plate as the base for the salad.Arrange the cooled roasted beets and carrots on top of the greens.Place the burrata gently on the roasted vegetables.Sprinkle nuts over the salad and drizzle with vinaigrette just before serving. Nutrition Serving: 1servingCalories: 250kcalCarbohydrates: 22gProtein: 8gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 15000IUVitamin C: 15mgCalcium: 200mgIron: 2mg NotesFor best flavor, add the burrata just before serving and store leftovers separately. 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