Name: Roasted Beets and Carrots with Burrata Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 3 medium red beets; 3 medium golden beets; 5 medium carrots; 3 tablespoons olive oil; 1 teaspoon sea salt; 1 teaspoon cracked black pepper; 8 ounces burrata cheese; 2 tablespoons chopped fresh parsley or dill; 1 tablespoon balsamic glaze or honey (optional)

Colorful, cozy, and downright elegant, this Roasted Beets and Carrots with Burrata Salad brings serious vibrancy to your table. Earthy beets and sweet carrots are roasted until caramelized, then crowned with creamy burrata and drizzled with olive oil and fresh herbs. It’s the kind of dish that blurs the line between side and centerpiece.

The magic here lies in the contrasts: warm roasted root vegetables meet cool, luscious burrata; the sweet notes of carrots play against the tang of herbs and peppery olive oil. Whether you’re serving it up as a light lunch, festive side, or vegetarian main, this dish will have everyone reaching for seconds.

What Kind of Beets and Carrots Should I Use?

Opt for a mix of colorful heirloom carrots and red, golden, or even Chioggia (candy-striped) beets if you can find them. The variety not only makes the dish more beautiful but adds subtle differences in flavor and texture. Just be sure to peel the beets and trim the carrots for a uniform roast.

Ingredients for the Roasted Beets and Carrots with Burrata Salad

Beets (red and golden) – The earthy base of the dish, roasted until tender and slightly sweet.
Carrots (heirloom or regular) – They roast beautifully, bringing a natural sweetness and a pop of color.
Olive Oil – Helps caramelize the vegetables while adding a rich, fruity flavor.
Salt and Cracked Black Pepper – Enhances the natural flavors and adds contrast.
Burrata Cheese – The creamy, dreamy centerpiece that brings richness to every bite.
Fresh Parsley or Dill – Adds brightness and a pop of green to finish the dish.
Optional: Balsamic Glaze or Honey Drizzle – For those who love a sweet-tangy twist.

How To Make the Roasted Beets and Carrots with Burrata Salad

Step 1: Prep the Vegetables

Preheat your oven to 400°F (200°C). Peel the beets and carrots. Slice the beets into 1/4-inch rounds and cut carrots into bite-sized pieces if needed. Keep red and golden beets separate to avoid color bleeding.

Step 2: Season and Roast

Place the vegetables on a baking sheet lined with parchment. Drizzle generously with olive oil, then season with salt and cracked black pepper. Toss everything well, spreading them in an even layer. Roast for 35-40 minutes, turning halfway through, until the edges are caramelized and vegetables are fork-tender.

Step 3: Plate the Salad

Transfer the roasted beets and carrots to a serving dish. Let them cool slightly so the burrata doesn’t melt instantly. Place the burrata in the center, gently pulling it open if desired to expose the creamy interior.

Step 4: Garnish and Finish

Drizzle everything with a bit more olive oil. Sprinkle with freshly chopped parsley or dill. Add a touch of balsamic glaze or honey if using. Finish with another crack of black pepper for extra bite.

How to Serve and Store This Salad

This salad is best served slightly warm or at room temperature. The creamy burrata contrasts beautifully with the roasted vegetables when they’re just cooled enough. If you’re prepping ahead, roast the veggies up to a day in advance and refrigerate. Bring them to room temp before assembling with the burrata.

Store any leftovers in an airtight container in the fridge for up to 2 days. While the burrata is best fresh, you can separate it from the veggies to keep the texture intact.