There are certain dishes that feel like a celebration of the season, and this roasted beets and carrots salad with burrata is one of them. It’s the kind of recipe that fits effortlessly into a slow weekend lunch, a relaxed dinner with friends, or a special gathering where you want something beautiful yet comforting on the table. Roasting root vegetables brings out their natural sweetness, turning humble beets and carrots into deeply flavorful gems that feel both rustic and refined.
This salad was inspired by the idea of making vegetables the star of the plate. The contrast of warm, caramelized vegetables with cool, creamy burrata creates a balance that feels indulgent without being heavy. Finished with a bright dressing and fresh herbs, this dish proves that simple ingredients, treated with care, can be truly unforgettable. Once you try it, it’s easy to understand why so many people become completely obsessed with it.
Why This Roasted Beets and Carrots Salad Works So Well
The magic of this salad lies in contrast. Earthy roasted beets meet sweet, tender carrots, both enhanced by olive oil and gentle seasoning. Burrata adds a luxurious creaminess that melts slightly against the warm vegetables, creating a natural sauce without any effort. The finishing touches—acid from citrus or vinegar, crunch from nuts or seeds, and freshness from herbs—tie everything together into a dish that feels complete and satisfying.
Unlike many salads that rely on raw vegetables, this one is hearty and comforting. It works equally well as a main course for a light meal or as a standout side dish. It’s also versatile enough to adapt to what you have on hand, making it a reliable favorite you’ll come back to again and again.
Ingredients You’ll Need
To make this roasted beets and carrots salad with burrata, gather the following ingredients. Each component is simple, but together they create layers of flavor and texture.
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Beets: 500 g (about 1 lb), peeled and cut into wedges
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Carrots: 400 g (about 14 oz), peeled and sliced lengthwise
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Olive oil: 3 tablespoons
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Salt: 1 teaspoon, or to taste
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Black pepper: ½ teaspoon, freshly ground
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Burrata cheese: 2 balls (about 200 g / 7 oz total)
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Mixed greens or arugula: 60 g (about 2 cups), optional for serving
For the Dressing
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Extra-virgin olive oil: 3 tablespoons
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Fresh lemon juice: 2 tablespoons
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Honey: 1 tablespoon
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Dijon mustard: 1 teaspoon
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Salt: ½ teaspoon
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Black pepper: ¼ teaspoon
Optional Garnishes
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Chopped pistachios or walnuts: 30 g (¼ cup)
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Fresh herbs (parsley or basil): 2 tablespoons, finely chopped
How to Make Roasted Beets and Carrots Salad with Burrata
1. Roast the Vegetables
Begin by preheating your oven to 200°C (400°F). This temperature is ideal for roasting root vegetables because it encourages caramelization without drying them out. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. If your beets are large, cut them into evenly sized wedges, about 3–4 cm thick, so they cook at the same rate as the carrots. Slice the carrots lengthwise into halves or quarters, depending on their size.
Place the prepared beets and carrots on the baking sheet, drizzle them with 3 tablespoons of olive oil, and sprinkle evenly with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper. Use your hands or a large spoon to toss everything together, making sure each piece is lightly coated in oil and seasoning. This step is essential, as the oil helps the vegetables roast rather than steam, while the seasoning enhances their natural sweetness.
Arrange the vegetables in a single layer with a bit of space between them. Overcrowding the pan can trap moisture and prevent proper browning. Roast the vegetables for 35–40 minutes, turning them once halfway through to promote even cooking. As they roast, the beets will become tender and deeply flavored, while the carrots will develop lightly crisp, caramelized edges. When done, the vegetables should be easily pierced with a fork. Remove the tray from the oven and allow the vegetables to cool slightly; they should be warm but not piping hot when assembling the salad.
2. Prepare the Dressing
While the vegetables are in the oven, prepare the dressing so it’s ready to go when the salad is assembled. In a small bowl, combine 3 tablespoons of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk vigorously until the mixture emulsifies and becomes slightly thickened.
This dressing is designed to balance the earthy sweetness of the roasted vegetables and the richness of the burrata. The lemon juice adds brightness, the honey brings a gentle sweetness, and the Dijon provides depth without overpowering the other flavors. Taste the dressing and adjust if necessary. A touch more lemon juice can sharpen it, while a little extra honey can soften the acidity, depending on your preference.
3. Assemble the Salad
To assemble the salad, choose a wide serving platter that allows you to spread the ingredients out attractively. If you’re using mixed greens or arugula, scatter about 60 g (2 cups) across the base of the platter. The greens add freshness and a subtle peppery note that complements the roasted vegetables.
Next, arrange the warm beets and carrots over the greens, distributing them evenly so each serving gets a good mix of colors and textures. Gently tear the burrata into large pieces and place them among the vegetables. Avoid cutting it too neatly; allowing the creamy center to spill out naturally creates a luxurious texture that ties the salad together.
4. Finish and Serve
Just before serving, drizzle the dressing generously over the salad, making sure it lightly coats both the vegetables and the burrata. If desired, sprinkle 30 g (¼ cup) of chopped pistachios or walnuts over the top for crunch, along with 2 tablespoons of finely chopped fresh herbs such as parsley or basil for a burst of freshness.
Serve the salad immediately while the vegetables are still slightly warm. The contrast between the warm roasted beets and carrots and the cool, creamy burrata is what makes this dish so memorable. Each bite offers a balance of sweetness, richness, and brightness, turning a simple salad into a truly satisfying centerpiece.
Tips for Perfect Roasted Vegetables
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Cut evenly: Similar-sized pieces ensure even cooking and caramelization.
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Don’t overcrowd the pan: Space helps the vegetables roast instead of steam.
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Season well: Root vegetables benefit from generous seasoning to enhance their natural sweetness.
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Serve warm: The warmth helps the burrata soften and blend beautifully with the vegetables.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, this salad can be partially prepared ahead of time, making it ideal for entertaining or busy days. You can roast the beets and carrots up to two days in advance and store them in an airtight container in the refrigerator. When you’re ready to serve, gently reheat the vegetables in the oven at 180°C (350°F) for about 10 minutes or allow them to come to room temperature. Assemble the salad just before serving, adding the burrata and dressing at the last moment. This keeps the cheese fresh and ensures the textures remain balanced and appealing.
2. What can I use instead of burrata?
If burrata isn’t available, you still have great options. Fresh mozzarella is the closest substitute and offers a similar mild flavor, though it’s slightly firmer. Soft ricotta can also work, especially if you spoon it generously over the vegetables. For a tangier profile, creamy goat cheese adds a delightful contrast to the sweetness of the roasted beets and carrots. Each alternative brings a unique character, so feel free to choose based on what you enjoy most.
3. How do I prevent beets from staining everything?
Beets are known for their vibrant color, which can easily stain cutting boards and hands. To minimize this, use a lined baking sheet and consider wearing gloves while peeling and cutting them. You can also roast the beets separately from the carrots if you want to keep the colors more distinct. Once roasted, the staining becomes less intense, especially when mixed with dressing and cheese, making the final presentation beautifully balanced rather than overwhelming.
4. Is this salad filling enough to serve as a main dish?
Absolutely. Thanks to the roasted vegetables and creamy burrata, this salad is surprisingly satisfying. To make it even more filling, you can add cooked grains like quinoa or farro, about 150 g (¾ cup cooked), and toss them with the vegetables before assembling. A handful of toasted nuts also adds extra substance. Served with crusty bread, this salad easily stands on its own as a wholesome and complete meal.
Serving Ideas and Variations
This roasted beets and carrots salad with burrata is endlessly adaptable. You can change the herbs based on the season, swap nuts for seeds, or add citrus segments for extra brightness. It pairs beautifully with simple flatbreads or warm rolls and works well as part of a larger spread featuring roasted vegetables, soups, or light grain dishes.
For a more dramatic presentation, serve the salad on a wide platter and arrange the components thoughtfully. The deep red of the beets, the orange of the carrots, and the creamy white burrata create a visually striking dish that looks as good as it tastes.
Final Thoughts
This salad is a reminder that vegetables can be just as exciting and indulgent as any other dish on the table. By roasting beets and carrots until they’re tender and caramelized, you unlock flavors that are rich, sweet, and deeply satisfying. Pairing them with burrata elevates the entire experience, turning a simple salad into something that feels special enough for celebrations yet easy enough for everyday cooking.
What makes this recipe truly memorable is its balance. It’s hearty without being heavy, elegant without being complicated, and flexible enough to suit many occasions. Whether you’re serving it at a dinner party, preparing it as a comforting lunch, or bringing it to a gathering, it consistently earns compliments and requests for the recipe.
Once you make this roasted beets and carrots salad with burrata, it’s likely to become part of your regular rotation. It encourages creativity, rewards simple techniques, and proves that thoughtful cooking doesn’t need to be complicated. With every bite, you’ll taste why this dish inspires so much obsession—and why it deserves a permanent place in your kitchen.
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Obsessed Roasted Beets and Carrots Salad with Burrata
- Total Time: 55 minutes
- Yield: 4 servings
Description
A vibrant, comforting salad featuring roasted beets and carrots paired with creamy burrata and a bright, balanced dressing.
Ingredients
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Beets: 500 g (1 lb), peeled and cut into wedges
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Carrots: 400 g (14 oz), peeled and sliced lengthwise
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Olive oil: 3 tablespoons
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Salt: 1 teaspoon
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Black pepper: ½ teaspoon
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Burrata cheese: 200 g (7 oz)
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Mixed greens or arugula: 60 g (2 cups), optional
For the Dressing
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Extra-virgin olive oil: 3 tablespoons
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Lemon juice: 2 tablespoons
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Honey: 1 tablespoon
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Dijon mustard: 1 teaspoon
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Salt: ½ teaspoon
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Black pepper: ¼ teaspoon
Instructions
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Preheat oven to 200°C (400°F). Toss beets and carrots with olive oil, salt, and black pepper.
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Roast on a lined baking sheet for 35–40 minutes, turning once, until tender and caramelized.
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Whisk all dressing ingredients in a bowl until smooth.
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Arrange greens on a platter if using, top with roasted vegetables, and tear burrata over the top.
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Drizzle with dressing, garnish if desired, and serve immediately.
Notes
This salad is best served slightly warm so the burrata softens naturally. You can roast the vegetables ahead of time and assemble just before serving for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
