Roasted Beets and Carrots Salad with Burrata

Roasted beets and crunchy carrots come together in this vibrant salad, creating a canvas of color that’s almost too pretty to eat—almost! Each bite brings a delightful mix of earthy sweetness from the beets, a gentle crunch from the carrots, and a silky creaminess from the burrata. The combination of flavors and textures is a true celebration of fresh, seasonal produce. Drizzled with a homemade balsamic reduction and finished with a sprinkle of lemon zest, toasted pine nuts, and fresh basil, this dish dances on the palate, balancing sweet, savory, and nutty notes. With just 20 minutes to prep, 30 minutes to roast, and a quick 10-minute rest, you’ll have a stunning appetizer or dinner centerpiece that feels both sophisticated and effortless.

This salad carries all the hallmarks of a fantastic vegetarian recipe: it’s bright, healthy, and bursting with flavor. I still remember the first time I tested this recipe on a warm summer afternoon. I had just picked up some heirloom carrots at the farmers’ market, and a friend dropped by with a ball of fresh burrata. We decided to toss together whatever else we had on hand, and in less than an hour, we were savoring what would become one of my favorite summer dishes. Whether you’re looking to impress guests or simply indulge in a wholesome, vegetarian-friendly meal, this roasted beets and carrots salad with burrata is bound to become a go-to in your kitchen repertoire.

KEY INGREDIENTS IN ROASTED BEETS AND CARROTS SALAD WITH BURRATA

Before diving into the step-by-step instructions, let’s explore the key players that make this salad shine. Each ingredient brings its own personality, ensuring the final dish is as dynamic as it is delicious.

• Fresh Beets

Earthy and sweet, beets provide the foundation of rich color and flavor. When roasted, they become tender and caramelized, contributing that deep, satisfying sweetness that contrasts beautifully with tangy elements.

• Carrots

Crisp and slightly sweet, carrots add a refreshing crunch. Roasting concentrates their natural sugars, giving them a caramelized edge that pairs wonderfully with the beets’ earthiness.

• Olive Oil

A high-quality olive oil is essential for coating the vegetables, enhancing their flavor, and promoting even roasting. It also adds a silky mouthfeel to each bite.

• Salt and Black Pepper

Simple seasonings that awaken the natural flavors of the beets and carrots. A good pinch of each brings out their best qualities without overpowering them.

• Balsamic Vinegar

This vinegar adds tangy depth and complexity. When reduced into a glaze, it becomes syrupy and intense, tying together the sweet and savory elements of the salad.

• Honey

A touch of honey balances the acidity of the balsamic, lending a gentle sweetness that rounds out the glaze and harmonizes with the roasted vegetables.

• Fresh Thyme

Fragrant thyme brings an herbal note to the glaze, elevating the overall flavor profile with a subtle, woodsy aroma.

• Arugula or Mixed Salad Greens

Peppery arugula or tender mixed greens provide a fresh, leafy base. They add a light contrast to the rich, roasted vegetables and creamy cheese.

• Burrata Cheese

Creamy and indulgent, burrata is the star of the show. Its rich interior oozes luxuriously when torn, adding a silky-textured contrast to the crisp vegetables.

• Lemon Zest

A burst of citrus brightness that cuts through the richness, lemon zest highlights and lifts all the flavors for a refreshing finish.

• Toasted Pine Nuts

Nutty and crunchy, pine nuts introduce a delightful texture and earthy taste that complements the smoothness of the burrata.

• Fresh Basil Leaves

Bright and aromatic, basil leaves garnish the salad, adding a pop of color and a hint of sweet, peppery freshness.

HOW TO MAKE ROASTED BEETS AND CARROTS SALAD WITH BURRATA

Let’s walk through the process of transforming these fresh ingredients into a stunning salad. By following these detailed steps, you’ll master the art of roasting, glazing, and assembling for maximum flavor impact.

1. Preheat the Oven

Preheat your oven to 400°F (200°C). This high temperature ensures the beets and carrots roast quickly, becoming tender inside while developing delicious caramelized edges.

2. Prepare the Vegetables

In a large roasting pan, toss the peeled and quartered beets and carrot sticks with olive oil, salt, and black pepper. Make sure each piece is evenly coated for uniform roasting.

3. Roast to Perfection

Spread the vegetables in a single layer to avoid overcrowding. Roast for 25–30 minutes, stirring halfway through to ensure even browning. You’re looking for tender centers and golden, slightly charred surfaces.

4. Make the Balsamic Glaze

While the veggies roast, combine balsamic vinegar, honey, and fresh thyme in a small saucepan. Cook over medium heat until the mixture reduces by half and becomes thick and syrupy, about 8–10 minutes. Set aside to cool slightly.

5. Cool the Roasted Vegetables

Once they’re done roasting, remove the beets and carrots from the oven. Let them cool slightly so they’re warm but won’t wilt the greens later.

6. Arrange the Greens

On a serving platter, lay down a bed of arugula or mixed salad greens. This fresh base will catch the warm vegetables and create a lovely bed for the burrata.

7. Add the Roasted Veggies

Place the cooled beets and carrots on the greens in an even layer. Layering the vegetables directly on the arugula helps them mingle and spreads the warmth throughout.

8. Tear and Nestle the Burrata

Gently tear the burrata into chunks and nestle it among the roasted vegetables. Allow its creamy interior to ooze slightly, creating pockets of luscious richness.

9. Finish the Salad

Drizzle the prepared balsamic reduction over the entire platter, then sprinkle lemon zest on top. Finally, scatter toasted pine nuts and fresh basil leaves for texture, color, and aromatic flair. Serve immediately and enjoy!

SERVING SUGGESTIONS FOR ROASTED BEETS AND CARROTS SALAD WITH BURRATA

This salad is a showstopper on its own, but a few thoughtful touches can elevate your presentation and dining experience even further. Whether you’re serving it as an appetizer, lunch, or a side to a main course, these suggestions will help you make the most of every vibrant bite.

• Pair with Grilled Poultry

Serve alongside grilled chicken or turkey for a balanced meal. The juicy, smoky flavors of the poultry complement the sweet, caramelized vegetables and creamy burrata beautifully.

• Add a Crunchy Bread Course

Offer slices of toasted sourdough or crusty baguette. Guests can use the bread to scoop up any residual glaze and burrata, ensuring not a single drop of that delicious balsamic reduction goes to waste.

• Incorporate Seasonal Fruits

For an extra layer of freshness, add thinly sliced pears or apples. Their juicy sweetness harmonizes with the earthiness of the beets and the tangy glaze, creating a dynamic sweet-and-savory profile.

• Serve on Individual Plates

For a refined presentation, portion the salad onto individual plates. Arrange the greens, roasted veggies, and burrata thoughtfully, then finish each plate with a drizzle of glaze, lemon zest, nuts, and basil leaves.

HOW TO STORE ROASTED BEETS AND CARROTS SALAD WITH BURRATA

Storing a composed salad like this requires a bit of care to maintain both texture and flavor. Whether you’re prepping in advance or saving leftovers, these methods will help keep each component in its best state.

• Separate Components

Store roasted vegetables, greens, burrata, and glaze in individual airtight containers. This prevents the greens from wilting and keeps the burrata from becoming overly soggy.

• Refrigerate Promptly

Ensure all containers are sealed well and place them in the refrigerator within two hours of assembly. Keeping everything cold helps preserve freshness and prevents bacterial growth.

• Reheat with Care

If you’d like to enjoy the roasted veggies warm again, transfer them to a baking sheet and reheat at 350°F (175°C) for 5–7 minutes. Avoid reheating the cheese or greens.

• Assemble Just Before Serving

For best results, pull the components out of the fridge and assemble the salad only when ready to eat. Drizzle the glaze over the plated dish and garnish with fresh basil and lemon zest for peak freshness.

CONCLUSION

Roasted Beets and Carrots Salad with Burrata is more than just a colorful dish—it’s a celebration of contrasting flavors and textures that come together in perfect harmony. From the earthy sweetness of the beets and carrots to the indulgent creaminess of burrata, every element plays its part in creating something truly special. The balsamic reduction, with its tangy-sweet intensity, ties everything together, while the lemon zest and toasted pine nuts add brightness and crunch. This recipe shines as an appetizer, a light lunch, or a side dish alongside grilled meats, making it versatile enough for casual gatherings or more formal dinners.

Feel free to print this article and save it for future cooking adventures. You’ll find a handy FAQ section below to answer any lingering questions about ingredient substitutions, make-ahead tips, and more. I’d love to hear how your salad turns out—drop a comment if you tried this recipe, share your tweaks, or ask any questions you have. Your feedback and stories bring these recipes to life, so don’t hesitate to reach out if you need a hand or just want to chat about your latest kitchen triumph!

Print Recipe

Roasted Beets and Carrots Salad with Burrata

Author: Marcus Stone Courses: Appetizer

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr

Calories: 450

Description

Experience the perfect blend of sweet and savory with roasted beets and carrots drizzled in balsamic glaze, topped with creamy burrata and crunchy pine nuts.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 medium-sized fresh beets, peeled and quartered

• 4 medium-sized carrots, peeled and cut into sticks

• 2 tablespoons olive oil

• Salt and black pepper to taste

• 2 tablespoons balsamic vinegar

• 2 tablespoons honey

• 1 teaspoon fresh thyme leaves

• 1 cup arugula or mixed salad greens

• 1 ball of fresh burrata cheese

• Zest of 1 lemon

• ¼ cup toasted pine nuts

• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large roasting pan, toss the beets and carrots with olive oil, salt, and pepper. Arrange them in a single layer for even roasting.
3. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
4. While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, and thyme. Cook over medium heat until the mixture reduces by half and becomes syrupy; this should take about 8-10 minutes. Set aside.
5. Once the beets and carrots are roasted, remove them from the oven and let them cool slightly.
6. On a serving platter, arrange the arugula or mixed greens. Place the roasted beets and carrots on top.
7. Tear the burrata gently and nestle it among the roasted vegetables.
8. Drizzle the balsamic reduction over the entire salad, followed by a sprinkling of lemon zest.
9. Top with toasted pine nuts and garnish with fresh basil leaves for a burst of color and flavor.
10. Serve immediately and enjoy the delightful blend of flavors and textures.

Note

• Beets can be roasted with or without peeling, depending on personal preference for texture.
• Burrata cheese can be substituted with fresh mozzarella for a more affordable option.
• This salad pairs wonderfully with grilled poultry or as a standalone appetizer.
• Adding a sprinkle of chili flakes can give the salad a subtle spicy kick.
• Use rainbow carrots for an extra pop of color and visual appeal.

Keywords: roasted beets, salad, burrata, healthy recipe, summer dish, vegetarian