Vibrant roasted beets and golden carrots meet the creamy indulgence of burrata, laid atop a bed of peppery greens and finished with a herb-infused vinaigrette. This rustic yet refined salad is an impressive starter or light meal that celebrates color, texture, and bold seasonal flavor.
Why You’ll Love This Recipe
This salad strikes a perfect balance between earthy roasted vegetables and the rich, creamy center of burrata. The peppery arugula or mixed greens add freshness, while the herbed vinaigrette introduces tang and brightness. It’s visually striking, easy to prepare, and versatile enough to serve at a dinner party or casual lunch. The contrast of warm roasted vegetables with cool, creamy cheese creates an irresistible dining experience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 medium beets, peeled and sliced
- 2 golden or orange carrots, peeled and sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups arugula or mixed baby greens
- 1 ball fresh burrata
- 1 tablespoon capers (optional)
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon chopped fresh thyme
- Salt and pepper to taste
Directions
- Roast the vegetables: Preheat the oven to 400°F (200°C). Toss beet and carrot slices with olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized.
- Make the dressing: In a small jar or bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, thyme, salt, and pepper. Whisk or shake until fully emulsified.
- Assemble the salad: Arrange arugula or mixed greens on a serving plate. Distribute the roasted vegetables evenly over the greens. Add capers, if using.
- Add burrata and serve: Place the burrata ball in the center of the salad and gently tear it open. Drizzle the dressing generously over the top. Finish with a crack of black pepper and fresh herbs if desired. Serve immediately.
Servings and timing
This recipe serves 2 to 3 people as a main course or 4 as a starter.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
- Make it vegan: Substitute burrata with a vegan cashew-based cheese or avocado slices.
- Use other vegetables: Try roasted parsnips, radishes, or fennel in place of carrots and beets.
- Add grains: Include quinoa or farro for a more filling salad.
- Switch the greens: Use spinach, kale, or frisée for a different flavor and texture.
- Boost with nuts: Add toasted walnuts or pistachios for extra crunch and flavor.
Storage/Reheating
Storage: Store undressed salad and burrata separately in airtight containers in the refrigerator for up to 2 days.
Reheating: The roasted vegetables can be reheated in a skillet or oven at 350°F (175°C) for 5–10 minutes. Assemble the salad fresh after reheating for best texture.
FAQs
Can I roast the vegetables ahead of time?
Yes, the beets and carrots can be roasted up to two days in advance and stored in the refrigerator until ready to serve.
What can I use instead of burrata?
Fresh mozzarella, goat cheese, or ricotta are good alternatives if burrata is unavailable.
Do I need to peel the beets and carrots?
Peeling is recommended for a smoother texture, but you can leave the skins on if they’re scrubbed clean and you prefer a more rustic look.
Can I use pre-cooked beets?
Yes, vacuum-packed or steamed beets work well, but roasting fresh ones enhances flavor and texture.
How can I prevent the burrata from becoming watery?
Drain it before serving and place it on a paper towel briefly to remove excess moisture.
Is this salad served warm or cold?
It’s best served warm or at room temperature so the burrata remains creamy and the vegetables retain their roasted flavor.
Can I grill the vegetables instead of roasting?
Yes, grilling adds a smoky flavor and is a great option in warmer months.
What’s a good wine pairing for this salad?
A crisp Sauvignon Blanc or light Pinot Noir pairs well with the salad’s earthy and creamy elements.
Is this salad gluten-free?
Yes, the salad is naturally gluten-free.
Can I make this salad into a full meal?
Absolutely. Add grilled chicken, lentils, or serve with a crusty slice of bread to make it more substantial.
Conclusion
Roasted Beet & Golden Carrot Salad with Burrata is a show-stopping dish that combines visual appeal with rich, complementary flavors. Whether served as a starter or a light main course, it offers a delightful mix of textures, from the tender roasted vegetables to the creamy burrata and crisp greens. With its balance of earthiness, freshness, and indulgence, this salad is sure to become a seasonal favorite.
Print
Roasted Beet & Golden Carrot Salad with Burrata
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Vibrant roasted beets and golden carrots layered over peppery greens, topped with creamy burrata and a drizzle of herbed olive oil – a rustic, earthy salad that blends textures and colors beautifully.
Ingredients
- 2 medium beets, peeled and sliced
- 2 golden or orange carrots, peeled and sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups arugula or mixed baby greens
- 1 ball fresh burrata
- 1 tablespoon capers (optional)
- 3 tablespoons olive oil (for dressing)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon chopped fresh thyme
- Salt and pepper to taste (for dressing)
Instructions
- Preheat oven to 400°F (200°C).
- Toss beet and carrot slices with olive oil, salt, and pepper.
- Roast vegetables on a lined baking sheet for 20–25 minutes, flipping once, until tender and caramelized.
- In a small jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, thyme, salt, and pepper until emulsified.
- Spread arugula or baby greens on a serving plate.
- Top with roasted beets and carrots, and capers if using.
- Place the burrata in the center and gently tear it open.
- Drizzle dressing generously over the salad.
- Finish with black pepper and extra herbs if desired. Serve immediately.
Notes
- Use pre-cooked beets to save time.
- For extra crunch, sprinkle toasted nuts or seeds before serving.
- This salad is best served warm or at room temperature.
Nutrition
- Serving Size: 1 plate
- Calories: 330
- Sugar: 8g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg
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