Description
Add color and comfort to your table with this stunning Roasted Beets and Carrots with Burrata Salad. It’s an elegant yet easy recipe that combines roasted root vegetables with creamy burrata, fresh herbs, and a drizzle of olive oil. Perfect for a quick healthy lunch, a holiday side, or a showstopping vegetarian dinner idea. With vibrant flavors and a beautiful presentation, it’s one of those easy recipes that delivers both taste and wow factor. Great for food lovers looking for colorful, wholesome food ideas.
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)
Instructions
1. Preheat oven to 400°F (200°C).
2. Peel and slice the beets into 1/4-inch rounds. Cut carrots into bite-sized pieces.
3. Arrange vegetables on a parchment-lined baking sheet, keeping red and golden beets separate.
4. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
5. Roast for 35–40 minutes, flipping halfway through, until caramelized and tender.
6. Let the vegetables cool slightly before transferring to a serving plate.
7. Place burrata in the center, gently split open if desired.
8. Garnish with chopped herbs, extra olive oil, and balsamic or honey if using.
9. Serve immediately or at room temperature.
Notes
To avoid color bleeding, always roast red and golden beets on separate sides of the baking tray.
Burrata is best added just before serving to preserve its creamy texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 285
- Sugar: 11g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg