Roasted Beets and Carrots Salad with Burrata

Roasted Beets and Carrots Salad with Burrata brings together golden and ruby beets with sweet roasted carrots, all coated in a honey-balsamic dressing and topped with silky burrata, fresh herbs, and crunchy nuts. It’s a vibrant, textured salad perfect for lunch or as a colorful side, combining tangy citrus zest, a hint of garlic, and optional pops of pomegranate for extra brightness. Dive in for a feast of colors, flavors, and simple steps that’ll make you fall in love with seasonal veggies all over again!

Key Ingredients

To bring this vibrant, textured salad to life, you only need a handful of wholesome ingredients that deliver color, flavor, and a delightful contrast of textures:

• 3 medium red beets, trimmed and scrubbed: Bold, earthy-sweet beets that provide deep ruby color and tender bite.
• 3 medium golden or chioggia beets, trimmed and scrubbed: Milder, honey-like beets that balance the reds and keep the plate looking bright.
• 4 medium carrots, peeled (rainbow carrots if available): Sweet, caramelized carrots with a pop of orange (or rainbow hues) for added visual appeal.
• 3 tbsp extra-virgin olive oil, plus more for serving: Rich oil that helps roast veggies to golden perfection and finishes the salad with fruity notes.
• 1 1/2 tsp kosher salt, divided (or 1 tsp fine sea salt): Essential seasoning to draw out natural juices and enhance each component’s flavor.
• 1/2 tsp freshly ground black pepper, plus more to taste: A bit of warmth and spice to balance the sweetness of the beets and carrots.
• 1 tsp honey or maple syrup: Natural sweetener that brings out caramelized edges and adds a gentle counterpoint to the tangy dressing.
• 2 tsp balsamic vinegar: Deep, slightly sweet acidity that brightens roasted vegetable flavors.
• 1 tsp red wine vinegar or sherry vinegar: Tangy lift that complements the balsamic and rounds out the dressing.
• 1 tsp Dijon mustard: Creamy emulsifier that helps the dressing cling to each veggie bite.
• 1 small garlic clove, finely grated or minced: Sharp, aromatic punch that wakes up the dressing.
• 8 oz burrata cheese (2 balls of 4 oz each, or one large ball): Luscious, creamy centerpiece that contrasts with tender veggies and crunchy nuts.
• 1 small handful fresh arugula or baby greens (about 1 cup, lightly packed): Peppery greens that add freshness and structure to the salad.
• 1 1/2 tbsp fresh lemon juice (about 1/2 lemon), plus zest of 1/2 lemon: Bright citrus notes that cut through the richness and tie all flavors together.
• 2 tbsp chopped fresh herbs (such as parsley, basil, chives, or dill): Herbaceous garnish for color, fragrance, and a flavor boost.
• 2 tbsp toasted nuts or seeds (such as pistachios, walnuts, hazelnuts, or pumpkin seeds), roughly chopped: Crunchy topping that adds texture and nuttiness.
• 1 tsp orange zest (optional but recommended): Subtle citrus sweetness that enhances the dressing’s complexity.
• 1–2 tbsp pomegranate seeds or thinly sliced radish for garnish (optional): Bright pops of color and juicy crunch for a festive finishing touch.
• Flaky sea salt for finishing (optional): Large crystals that deliver a final burst of saltiness and texture.

How To Make Roasted Beets and Carrots Salad with Burrata

Roasting root vegetables to perfection and layering them with creamy burrata and tangy dressing is easier than it looks. You’ll start by prepping and roasting the beets and carrots separately to preserve color and texture, whip up a quick honey-balsamic dressing, and then gently toss everything together before nesting the burrata on top. From there, a sprinkle of fresh herbs, nuts, and optional garnishes turns simple veggies into a show-stopping salad.

1. Prepare the vegetables:

Preheat your oven to 400°F (200°C). Scrub the beets to remove dirt, trim the tops and root ends, then cut large beets into 1–1½-inch wedges (leave small ones whole or halved). Peel the carrots and slice them diagonally into ½-inch pieces, or leave small carrots whole.

2. Roast the beets:

On two separate foil sheets (one for reds, one for goldens), drizzle each batch with ½ tbsp olive oil, sprinkle with ¼ tsp salt and a pinch of pepper, then wrap tightly. Place on a baking sheet and roast for 40–55 minutes, until tender when pierced. Carefully open to release steam, peel by rubbing off skins, and cut into bite-size wedges if needed.

3. Roast the carrots:

Spread carrots on a parchment-lined sheet, drizzle with 1 tbsp olive oil, season with ¼–½ tsp salt and pepper, then toss. Roast at 400°F for 20–25 minutes, flipping once halfway, until edges caramelize but centers remain tender. Remove and cool slightly.

4. Make the dressing:

In a small bowl or jar, combine 1 tbsp olive oil, honey (or maple syrup), balsamic vinegar, red wine (or sherry) vinegar, Dijon mustard, grated garlic, ¼ tsp salt, and ¼ tsp pepper. Whisk or shake until emulsified and slightly thickened. Taste and adjust seasoning or acidity as needed.

5. Season the roasted vegetables:

In a large bowl, gently combine warm beets and carrots, add half the dressing, and toss carefully. Sprinkle lemon zest and half the fresh herbs, then rest 10–15 minutes at room temperature to let flavors meld.

6. Prepare the burrata and greens:

Pat burrata dry if it’s very wet. In a small bowl, toss arugula (or baby greens) with lemon juice, a drizzle of olive oil, and a pinch of salt and pepper until lightly coated.

7. Assemble the salad (platter style):

On a large platter, arrange dressed beets and carrots in a loose layer. Nestle greens around and over the vegetables. Place burrata balls whole or torn for a dramatic effect. Drizzle remaining dressing, scatter fresh herbs and nuts, then add pomegranate seeds or radish if using. Finish with olive oil, flaky sea salt, and pepper.

8. Serve:

Serve immediately while vegetables are slightly warm and burrata is cool. Provide utensils for guests to scoop cheese and veggies together. This salad shines as a starter, light lunch with crusty bread, or colorful side to grilled mains.

Serving Suggestions

This Roasted Beets and Carrots Salad with Burrata is a versatile crowd-pleaser that can elevate any meal. Whether you need a colorful first course or a light centerpiece, these serving ideas will inspire you:

• Serve alongside toasted sourdough slices so guests can scoop up creamy burrata and tangy dressing.
• Plate with a simple grilled fish or chicken breast for an elegant weeknight dinner.
• Layer over a bowl of warm farro or quinoa to make it a hearty grain bowl perfect for lunch.
• Enjoy as a standalone lunch with a chilled glass of white wine or sparkling water for a refreshing midday treat.

Tips For Perfect Roasted Beets and Carrots Salad with Burrata

Roasting veggies and assembling this salad is simple—but a few insider tweaks make all the difference. Keep these friendly tips in mind to ensure each bite is as stunning as it is delicious:

• Roast the beets in separate foil packets helps preserve their distinct colors and keeps red beet juice from staining everything.
• Burrata tastes best at cool room temperature; remove it from the fridge 20–30 minutes before serving for the creamiest texture.
• You can roast the beets and carrots a day ahead and store them separately in the fridge, then dress and assemble just before serving.
• For extra flavor, add a splash of orange juice to the dressing and use both orange and lemon zest for a citrusy twist.
• Swap in goat cheese or fresh mozzarella if burrata is unavailable; drizzle with a bit more olive oil for richness.
• This salad pairs beautifully with toasted sourdough or a grain like farro, quinoa, or lentils to turn it into a more substantial meal.

How To Store It

Keeping your leftovers fresh is easy—just follow these simple storage methods to maintain flavor and texture:

• Store roasted vegetables separately in airtight containers in the fridge for up to 2 days; rewarm gently before dressing.
• Keep burrata at cool room temperature if you plan to serve within a couple of hours; otherwise refrigerate in its liquid and bring back to room temperature before using.
• Store the dressing in a sealed jar in the fridge for up to 5 days; shake well before applying.
• Assemble just before serving to preserve the crunch of nuts and the creaminess of burrata.

Frequently Asked Questions

Here are a few quick FAQs to clear up common questions:

• How can I prevent the red and golden beets from bleeding their colors together during roasting?

Roast red and golden beets in separate foil packets, drizzling each with its own oil and seasoning, and seal tightly to keep juices contained.

• How do I know when the beets are fully roasted and tender?

Pierce with a sharp knife after 40–55 minutes at 400°F; it should slide in easily. Return to oven for 5–10 more minutes if still firm.

• What’s the easiest way to peel roasted beets without wasting the flesh?

After roasting, let them cool slightly, then rub skins off gently with paper towels or finger; loose skins slip away easily.

• Can I prepare any components of this salad ahead of time?

Yes—roast the beets and carrots up to a day ahead, keep them refrigerated separately, and make the dressing in advance.

• How can I adjust the dressing if I don’t have sherry or red wine vinegar?

Sub extra balsamic vinegar, apple cider vinegar, or a splash of orange juice plus more mustard for a balanced tang.

• What can I use in place of burrata if it isn’t available?

Fresh mozzarella or creamy goat cheese works well—drizzle a bit more olive oil to mimic burrata’s lush texture.

• How do I ensure the carrots roast to tender, caramelized perfection without becoming mushy?

Roast at 400°F for 20–25 minutes on a single layer, flipping once; pull them out when edges are golden and centers have a slight bite.

• What’s the best way to serve the salad and handle leftovers?

Serve immediately with utensils. Store dressed vegetables and burrata separately in airtight containers in fridge; rewarm veggies gently and reassemble before eating.

What Makes This Special

This Roasted Beets and Carrots Salad with Burrata works because it balances earthy sweetness, tangy dressing, creamy cheese, and crunchy nuts into every vibrant bite. It’s fun to assemble, looks gorgeous on the table, and makes seasonal vegetables feel like a celebration. Feel free to print this article and save it for your next dinner party or cozy lunch at home. I’d love to hear how it turns out—drop a comment, share tweaks you tried, or ask any questions if you need a hand making it!

Print Recipe

Roasted Beets and Carrots Salad with Burrata

Author: Martha Williams Courses: Lunch

Difficulty: Intermediate Prep Time 20 mins Cook Time 55 mins Rest Time 15 mins Total Time 1 hr 30 mins

Calories: 450

Description

Roasted beets and carrots glisten with honey-balsamic dressing as creamy burrata and toasted nuts add richness and crunch to each colorful, tangy bite.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 medium red beets, trimmed and scrubbed

• 3 medium golden or chioggia beets, trimmed and scrubbed

• 4 medium carrots, peeled (rainbow carrots if available)

• 3 tbsp extra-virgin olive oil, plus more for serving

• 1 1/2 tsp kosher salt, divided (or 1 tsp fine sea salt)

• ¹⁄₂ tsp freshly ground black pepper, plus more to taste

• 1 tsp honey or maple syrup

• 2 tsp balsamic vinegar

• 1 tsp red wine vinegar or sherry vinegar

• 1 tsp Dijon mustard

• 1 small garlic clove, finely grated or minced

• 8 oz burrata cheese (2 balls of 4 each, or one large ball)

• 1 small handful fresh arugula or baby greens (about 1 cup, lightly packed)

• 1 1/2 tbsp fresh lemon juice (about 1/2 lemon), plus zest of 1/2 lemon

• 2 tbsp chopped fresh herbs (such as parsley, basil, chives, or dill)

• 2 tbsp toasted nuts or seeds (such as pistachios, walnuts, hazelnuts, or pumpkin seeds), roughly chopped

• 1 tsp orange zest (optional but recommended)

• 1 –2 tbsp pomegranate seeds or thinly sliced radish for garnish (optional)

• Flaky sea salt for finishing (optional)

Instructions

1. Prepare the vegetables:
2. - Preheat your oven to 400°F (200°C).
3. - Scrub the beets thoroughly to remove any dirt. Trim off the tops and root ends.
4. - If the beets are large, cut them into wedges about 1 to 1 1/2 inches thick; if they are small, you can leave them whole or halve them.
5. - Peel the carrots and slice them on a diagonal into 1/2-inch thick pieces, or leave small carrots whole.
6. Roast the beets:
7. - Place the red beets on one sheet of foil and the golden/chioggia beets on another sheet (this helps keep the colors from bleeding together too much).
8. - Drizzle each beet group with 1/2 tbsp olive oil and sprinkle with about 1/4 tsp salt and a pinch of black pepper.
9. - Wrap each foil packet tightly and place on a baking sheet.
10. - Roast in the preheated oven for 40–55 minutes, depending on size, until the beets are very tender when pierced with a knife.
11. - Remove from the oven and carefully open the foil to let steam escape. Let cool until just warm, then peel by rubbing the skins off with your fingers or a paper towel. Cut into bite-size wedges if not already done.
12. Roast the carrots:
13. - While the beets are roasting, place the carrot pieces on a separate baking sheet lined with parchment paper.
14. - Drizzle with 1 tbsp olive oil, 1/4–1/2 tsp salt, and a few grinds of black pepper. Toss to coat and spread in a single layer.
15. - Roast at 400°F (200°C) for 20–25 minutes, flipping once halfway through, until the carrots are caramelized on the edges and tender but not mushy.
16. - Remove from the oven and set aside to cool slightly.
17. Make the dressing:
18. - In a small bowl or jar, combine 1 tbsp olive oil, honey or maple syrup, balsamic vinegar, red wine (or sherry) vinegar, Dijon mustard, grated garlic, 1/4 tsp salt, and 1/4 tsp black pepper.
19. - Whisk or shake until the dressing is fully emulsified and slightly thickened.
20. - Taste and adjust seasoning with additional salt, pepper, or a few drops more vinegar if needed. The dressing should be tangy, slightly sweet, and well-balanced.
21. Season the roasted vegetables:
22. - In a large bowl, gently combine the warm beets and carrots.
23. - Add half of the dressing and toss carefully to coat, being mindful not to break the vegetables.
24. - Sprinkle over the lemon zest and half of the fresh herbs.
25. - Let sit for 10–15 minutes so the vegetables can absorb the flavors. This can be done at room temperature.
26. Prepare the burrata and greens:
27. - Pat the burrata dry with paper towels if it seems very wet.
28. - If using arugula or baby greens, place them in a small bowl and toss with the lemon juice, a small drizzle of olive oil, and a pinch of salt and pepper. They should be lightly coated, not soggy.
29. Assemble the salad (platter style):
30. - On a large serving platter, arrange the dressed beets and carrots in a loose, colorful layer.
31. - Nestle the dressed greens around and over the roasted vegetables.
32. - Place the burrata balls on top or slightly off-center. You can serve them whole for a dramatic presentation or gently tear them into large pieces, exposing the creamy interior.
33. - Spoon the remaining dressing over the vegetables and lightly over the burrata.
34. - Scatter the remaining fresh herbs and the chopped toasted nuts or seeds over the top.
35. - If using, add pomegranate seeds or thinly sliced radish for extra color and crunch.
36. - Finish with a light drizzle of good-quality olive oil over the burrata, a pinch of flaky sea salt, and a few extra grinds of black pepper.
37. Serve:
38. - Serve immediately while the vegetables are still slightly warm and the burrata is at cool room temperature.
39. - Provide a spoon or knife for guests to scoop burrata together with the roasted beets and carrots.
40. - This salad can be served as a starter, a light lunch with crusty bread, or as a colorful side dish to grilled fish, chicken, or grain-based mains.

Nutrition Facts

Serving Size 4

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Amount Per Serving

Calories 113kcal

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Note

• Roasting the beets in separate foil packets helps preserve their distinct colors and keeps red beet juice from staining everything.
• Burrata tastes best at cool room temperature; remove it from the fridge 20–30 minutes before serving for the creamiest texture.
• You can roast the beets and carrots a day ahead and store them separately in the fridge, then dress and assemble just before serving.
• For extra flavor, add a splash of orange juice to the dressing and use both orange and lemon zest for a citrusy twist.
• Swap in goat cheese or fresh mozzarella if burrata is unavailable; drizzle with a bit more olive oil for richness.
• This salad pairs beautifully with toasted sourdough or a grain like farro, quinoa, or lentils to turn it into a more substantial meal.

Keywords: beet salad, carrot salad, burrata salad, roasted vegetables, honey balsamic dressing, vegetarian salad