That Roasted Beets and Carrots Salad with Burrata is a dish I’ll never forget. It was during my cousin’s wedding a few years back, and the spread of food was absolutely mouthwatering. I remember weaving through the crowd, plate in hand, when I spotted the most vibrant, perfectly roasted beets and carrots nestled alongside creamy burrata cheese. I didn’t even hesitate – I piled it high on my plate and found a quiet corner to dig in. That first bite was absolute perfection. The sweetness of the roasted vegetables paired so beautifully with the rich, silky burrata. I was in heaven! Ever since then, Roasted Beets and Carrots Salad with Burrata has become a go-to dish for me, whether I’m hosting a dinner party or just looking for a simple yet elegant meal.
Why This Roasted Beets and Carrots Salad with Burrata Recipe Will Become Your Go-To
The Secret Behind Perfect Roasted Beets and Carrots Salad with Burrata
What makes this Roasted Beets and Carrots Salad with Burrata recipe so special is the way the vegetables are roasted to bring out their natural sweetness. Too often, roasted beets and carrots can turn out dry or tough, but I’ve perfected a method that leaves them tender, caramelized, and absolutely bursting with flavor. And of course, the creamy, indulgent burrata cheese takes this salad to the next level. It’s the perfect balance of earthy, sweet, and rich.
Essential Ingredients You’ll Need
- Beets – Look for medium-sized beets with vibrant, unblemished skins. A mix of red and golden beets makes for a beautiful presentation.
- Carrots – Baby carrots or large carrots cut into 1-inch pieces work great. Choose carrots that are firm and bright orange in color.
- Olive oil – A good quality extra-virgin olive oil is key for roasting the vegetables.
- Garlic – Minced fresh garlic adds a savory depth of flavor.
- Burrata cheese – This creamy Italian cheese is the star of the show, providing a luxurious texture.
- Balsamic glaze – A drizzle of thick, syrupy balsamic glaze ties all the flavors together.
- Fresh basil – Chopped basil leaves lend a lovely herbal note.
- Salt and pepper – Seasoning the vegetables well is crucial.
Step-by-Step Roasted Beets and Carrots Salad with Burrata Instructions
Preparing Your Roasted Beets and Carrots Salad with Burrata
This Roasted Beets and Carrots Salad with Burrata is a simple, 6-step recipe that comes together in under an hour. You’ll need a large baking sheet, a mixing bowl, and a serving platter or bowl.
1- Preheat your oven to 400°F (200°C). Wash the beets and carrots, then trim off any greens or roots. Cut the beets into 1-inch cubes and the carrots into 1-inch pieces.
2- In a large mixing bowl, toss the cubed beets and carrot pieces with 2 tablespoons of olive oil, the minced garlic, and a generous pinch of salt and pepper. Spread the vegetables out in a single layer on a large baking sheet.
3- Roast the vegetables for 25-30 minutes, tossing halfway, until they’re tender and caramelized around the edges. Remove from the oven and let cool slightly.
4- Arrange the roasted beets and carrots on a serving platter or in a shallow bowl. Tear the burrata cheese into bite-sized pieces and nestle it throughout the salad.
5- Drizzle the salad with the balsamic glaze and sprinkle with the chopped fresh basil.
6- Serve the Roasted Beets and Carrots Salad with Burrata immediately, while the vegetables are still warm. Enjoy!
Pro Tips for Success
The key to perfectly roasted beets and carrots is to make sure they’re in a single layer on the baking sheet. This allows them to get nice and caramelized. Don’t overcrowd the pan, or the vegetables will steam instead of roast.
Be sure to toss the vegetables halfway through the cooking time to ensure even browning. And keep a close eye on them towards the end to prevent burning.
When selecting burrata, look for fresh, soft balls with a creamy interior. Avoid any cheese that seems dry or rubbery.
Serving and Storing Your Roasted Beets and Carrots Salad with Burrata
Perfect Pairings for Roasted Beets and Carrots Salad with Burrata
This Roasted Beets and Carrots Salad with Burrata makes a fantastic light main course, especially when served with a crusty slice of bread or a simple green salad. It also shines as a side dish, pairing beautifully with grilled meats, roasted chicken, or even fish.
For drinks, I love serving this salad with a crisp white wine, a refreshing sparkling rosé, or a tangy balsamic vinegar spritzer.
Storage and Make-Ahead Tips
Leftover Roasted Beets and Carrots Salad with Burrata will keep in the fridge for up to 3 days. Store the vegetables and burrata separately, then assemble just before serving. The balsamic glaze and basil can be added at the last minute.
This salad also makes a great make-ahead dish. You can roast the beets and carrots up to 3 days in advance and store them in the fridge. Then simply assemble the salad when you’re ready to serve.
Variations and Dietary Adaptations for Roasted Beets and Carrots Salad with Burrata
Creative Roasted Beets and Carrots Salad with Burrata Variations
For a seasonal twist, try swapping in different roasted vegetables like butternut squash, parsnips, or Brussels sprouts. You can also add in toasted nuts, dried fruit, or crumbled feta or goat cheese.
In the spring, I love serving this salad with asparagus or peas. And in the fall, apples or pears make a delicious addition.
Making Roasted Beets and Carrots Salad with Burrata Diet-Friendly
To make this Roasted Beets and Carrots Salad with Burrata gluten-free, simply omit the balsamic glaze (or use a gluten-free version) and serve it as is.
For a vegan version, replace the burrata with cubed avocado or crumbled tofu. You can also make a dairy-free “cheese” sauce to drizzle over the top.
And for a low-carb spin, swap the roasted beets for extra roasted cauliflower or zucchini.
Frequently Asked Questions
Q: Can I use canned or pre-cooked beets instead of roasting them?
A: You can, but the flavor and texture won’t be quite the same. Roasting the beets brings out their natural sweetness and gives them a wonderful caramelized exterior. If you do use canned or pre-cooked beets, be sure to pat them dry before adding them to the salad.
Q: How long do I need to roast the beets and carrots?
A: Roast the beets and carrots for 25-30 minutes at 400°F (200°C), tossing halfway through, until they’re tender and caramelized around the edges.
Q: Can I make this salad ahead of time?
A: Absolutely! The roasted beets and carrots will keep in the fridge for up to 3 days. Simply assemble the salad right before serving for best texture and flavor.
Q: How do I know when the burrata is at its best?
A: Look for burrata that is soft and creamy on the inside, with a delicate outer shell. Avoid any cheese that seems dry or rubbery, as that means it’s past its prime.
Q: What if I can’t find burrata cheese?
A: You can substitute fresh mozzarella or even ricotta cheese in a pinch. The texture and flavor won’t be exactly the same, but it will still be delicious.
Roasted Beets and Carrots Salad with Burrata
- Total Time: 30
- Yield: 4
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Roasted Beets and Carrots Salad with Burrata. Tender roasted vegetables are paired with creamy burrata cheese and a tantalizing balsamic glaze for a quick, nourishing, and simply irresistible meal.
Ingredients
– 3 medium beets, peeled and cut into 1-inch cubes
– 3 medium carrots, peeled and cut into 1-inch pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– 8 oz burrata cheese, torn into pieces
– 2 tablespoons balsamic glaze
– 2 tablespoons chopped fresh parsley
Instructions
1. – Preheat oven to 400°F.
2. – In a large bowl, toss the cubed beets and carrots with olive oil, salt, and pepper.
3. – Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
4. – Remove the roasted vegetables from the oven and let cool slightly.
5. – In a serving bowl, arrange the roasted beets and carrots. Top with the torn burrata cheese.
6. – Drizzle the balsamic glaze over the salad and garnish with chopped parsley.
7. – Serve immediately and enjoy!
Notes
For extra flavor, you can roast the vegetables with a pinch of cumin or smoked paprika. This salad can also be served at room temperature or chilled.
- Prep Time: 10
- Cook Time: 20
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Conclusion
This Roasted Beets and Carrots Salad with Burrata is truly a showstopper of a dish. The vibrant colors, the perfect balance of flavors, and the luxurious creaminess of the burrata all come together to create something truly special. I can’t wait for you to try it and see for yourself why it’s become such a go-to recipe for me. Be sure to let me know how it turns out in the comments below!
