This Roasted Beets and Carrots Salad with Burrata is a simple and colorful dish that balances sweet, earthy flavors with creamy, soft cheese. The beets and carrots get tender and a little caramelized in the oven, making them naturally sweet and perfect for pairing with the smooth richness of burrata. It’s a refreshing salad that feels hearty but still light enough for any season.
I love making this salad when I want something easy but a little special. Roasting the vegetables brings out their natural sweetness, and when I add a bit of olive oil and fresh herbs, it really brightens the whole dish. The burrata on top feels like a little treat, and it melts beautifully into the salad as you eat it. I usually drizzle it with a simple balsamic glaze or lemon juice for a fresh, tangy finish.
One of my favorite ways to enjoy this salad is as a starter at a casual dinner with friends or as a side to grilled chicken or fish. It’s colorful on the plate and always seems to get compliments. Plus, the leftovers taste just as good the next day, so it’s perfect for making ahead. If you’re looking for a dish that’s healthy, tasty, and easy to throw together, this salad is a winner in my book.
Key Ingredients & Substitutions
Beets: Mixed-color beets look lovely and add variety. If you can’t find golden beets, regular red beets work perfectly. Just peel and slice evenly for even roasting.
Carrots: Use fresh, firm carrots for the best sweetness. If you want a twist, try heirloom carrots—they offer deeper flavor and color variety.
Burrata: This creamy cheese is the star here for richness. If you can’t find burrata, fresh mozzarella or ricotta with a drizzle of cream are good substitutes.
Herbs: Dill, basil, and oregano add freshness and brightness. If you don’t have all, use what’s available or even a sprinkle of fresh parsley or chives.
Pumpkin Seeds: These add crunch and nuttiness. Feel free to swap with toasted walnuts, pecans, or almonds if you prefer or need a nut-free option.
How Do You Get the Best Roasted Beets and Carrots?
Roasting beets and carrots takes some patience for the perfect tenderness and caramelization. Here’s how to nail it:
- Slice Evenly: Cut vegetables into uniform rounds about 1/2-inch thick so they roast evenly.
- Toss with Oil and Seasonings: Coat them well with olive oil, salt, and pepper, and add a little honey or maple syrup to boost roasting flavor.
- Roast at 400°F: This temperature crisps edges quickly while softening insides, about 25-35 minutes depending on thickness.
- Flip Halfway: Turn the slices once during roasting to promote even browning and avoid sticking.
- Check Doneness: Test with a fork—it should slide in easily, signaling tender vegetables.
After roasting, cool slightly before adding burrata to prevent it melting too much. Enjoy your salad fresh to keep the cheese creamy and the veggies flavorful.
Equipment You’ll Need
- Oven and baking sheet – I recommend a sturdy baking sheet lined with parchment paper for even roasting and easy cleanup.
- Mixing bowls – These help toss the vegetables with oil and seasonings thoroughly.
- Whisk or small fork – Perfect for mixing the simple vinaigrette quickly.
- Sharp knife and cutting board – For peeling and slicing the beets and carrots safely and evenly.
- Serving plate or shallow bowls – To display the roasted vegetables topped with burrata beautifully.
Flavor Variations & Add-Ins
- Swap burrata with fresh mozzarella or ricotta if needed for a similar creamy texture.
- Add roasted walnuts, pecans, or toasted hemp seeds for extra crunch and nuttiness.
- Mix in some arugula or mixed greens just before serving for a fresh, peppery bite.
- Try balsamic glaze drizzled on top instead of the simple vinaigrette for a sweeter finish.
How to Make Roasted Beets and Carrots Salad with Burrata
Ingredients You’ll Need:
Vegetables:
- 3 medium beets (mixed colors if possible: red, golden, etc.), peeled and sliced into 1/2-inch rounds
- 3 medium carrots, peeled and sliced into 1/2-inch rounds
For Roasting and Dressing:
- 2 tablespoons olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
- 1 teaspoon honey or maple syrup (optional, for roasting glaze)
- 1 teaspoon lemon juice (freshly squeezed)
- 1 teaspoon balsamic vinegar (optional)
For Topping:
- 1 ball (about 4-6 oz) burrata cheese
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh basil leaves, torn or chopped (or microgreens if preferred)
- 1 tablespoon fresh oregano leaves, chopped
- 1 tablespoon toasted pumpkin seeds (pepitas) or chopped nuts (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 25–35 minutes to roast the vegetables. Allow a few minutes more to assemble and dress the salad. Overall, expect about 40 to 50 minutes from start to ready-to-serve.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to keep things tidy. In a large bowl, toss the sliced beets and carrots with olive oil, salt, pepper, and honey or maple syrup if you’re using it. Make sure they are evenly coated. Spread them out on the baking sheet in a single layer. Roast for about 25–35 minutes, flipping once halfway through, until the vegetables are tender and slightly caramelized.
2. Make the Dressing:
While the vegetables roast, whisk together 2 tablespoons of olive oil, lemon juice, balsamic vinegar (if using), and a pinch of salt and pepper in a small bowl. This simple dressing will brighten up the roasted veggies.
3. Assemble the Salad:
Once the roasted vegetables have cooled slightly, arrange them on a serving plate or shallow bowl. Tear the burrata cheese and gently place it on top. Drizzle your dressing evenly over the salad and burrata, letting the creamy cheese blend with the flavors below.
4. Garnish and Serve:
Sprinkle chopped fresh dill, basil, and oregano over the salad. Add toasted pumpkin seeds or chopped nuts for an extra crunch if you like. Finish with an extra drizzle of olive oil or balsamic glaze for a bit of shine and depth of flavor. Serve right away and enjoy!
Can I Use Frozen Beets or Carrots for This Salad?
While fresh is best for roasting, you can use frozen beets or carrots if fully thawed and patted dry. Keep in mind frozen veggies might release more moisture, so roast a bit longer to get that caramelized texture.
How Do I Store Leftovers?
Store any leftover salad (without the burrata) in an airtight container in the fridge for up to 3 days. Add fresh burrata when serving leftovers to keep the salad creamy and fresh.
Can I Make This Salad Ahead of Time?
Yes! Roast the vegetables and prepare the dressing a day ahead. Assemble with fresh burrata just before serving for the best texture and flavor.
What Can I Substitute for Burrata?
If burrata isn’t available, fresh mozzarella or ricotta are good alternatives that provide a creamy texture, though burrata offers a richer, more indulgent taste.