Dinner

Roasted Beets and Carrots Salad with Burrata Recipe

Byanna orden January 12, 2026January 12, 2026

Introduction

This roasted beets and carrots salad with burrata is a vibrant, flavorful dish perfect for any season. The natural sweetness of the roasted vegetables pairs beautifully with creamy burrata and a tangy dressing, making it an impressive yet simple salad to serve.

A white plate holds a colorful salad with several layers; at the bottom are red, orange, and yellow roasted beetroot wedges, which look soft and juicy. On top of the beets is a mix of green leafy salad with small herbs scattered throughout. Three dollops of creamy white cheese sit in the center, drizzled with a dark, glossy balsamic glaze. Small bits of crushed nuts or seeds are sprinkled around the plate. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 red beets
3 golden beets
6 carrots
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 garlic clove
Creamy burrata cheese (amount as preferred)
Fresh rosemary (for garnish and dressing)
Salt, to taste
Beet greens (reserved from the beets)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Prepare the vegetables by trimming and cleaning the beets and carrots. Slice the beets and carrots as desired for roasting.
Step 3: Toss the beets and carrots with olive oil and salt. Spread them evenly on a baking sheet and roast in the oven for about 30 minutes, or until tender.
Step 4: While the vegetables roast, make the dressing. In a mixing bowl, whisk together olive oil, white wine vinegar, honey, crushed garlic, finely chopped rosemary, and salt.
Step 5: Quickly sauté the reserved beet greens in a skillet with a little olive oil until just wilted.
Step 6: To assemble, layer the sautéed beet greens on a serving platter, top with the roasted beets and carrots, then place pieces of burrata cheese over the top. Drizzle with the prepared dressing and garnish with fresh rosemary.

Tips & Variations

For extra flavor, add a sprinkle of toasted nuts like walnuts or pecans to the salad before serving.
If burrata is unavailable, fresh mozzarella or ricotta can be used as a creamy alternative.
Roast the vegetables cut into uniform pieces to ensure even cooking.
Use fresh rosemary in the dressing to enhance the herb’s bright, piney flavor.

Storage

Store leftover roasted vegetables and beet greens separately in airtight containers in the refrigerator for up to 3 days. Keep burrata refrigerated and add fresh burrata when serving. Reheat roasted vegetables gently in a warm oven or skillet before assembling the salad again.

How to Serve

A white plate holds a colorful salad arranged in layers, starting with a base of mixed greens and leafy vegetables. On top, there are sliced roasted beets in deep red and golden yellow, along with bright orange roasted carrot pieces. Three scoops of creamy white cheese sit in the center, drizzled with a dark brown balsamic glaze. Small chopped nuts and seeds are sprinkled over the whole dish, adding texture. The salad is decorated with small green herb sprigs, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted vegetables ahead of time?

Yes, you can roast the beets and carrots up to two days in advance. Keep them refrigerated and bring to room temperature or gently reheat before serving.

What if I don’t have beet greens?

If beet greens are unavailable, substitute with spinach or kale. Simply sauté them lightly as you would the beet greens for a similar texture and flavor.