Intro
There’s something about fall vegetables that makes them irresistible when roasted, and this roasted beets and carrots salad with burrata captures that magic in the simplest way. Sweet, caramelized carrots and earthy beets are paired with sautéed beet greens, then topped with creamy burrata and a drizzle of honey rosemary vinaigrette. The result is a salad that feels both rustic and elegant—perfect as a side dish or even as the centerpiece of a meal. With bold colors, comforting flavors, and a balance of textures, roasted beets and carrots salad with burrata is the perfect way to celebrate seasonal produce.
PART 1: The Story Behind Roasted Beets and Carrots Salad with Burrata
Every season has its star vegetables, and for fall, few are as satisfying as beets and carrots. Roasted until tender and golden, they develop a natural sweetness that feels cozy and nourishing. The first time I made this roasted beets and carrots salad with burrata, I was amazed at how such simple ingredients could create a dish that looked gourmet while staying easy to prepare. It was one of those moments where rustic comfort food transformed into something special with just a few thoughtful touches.
The base of this salad is all about contrast. The carrots bring warmth and caramelized edges, while the beets add an earthy depth and vibrant colors that make the platter visually stunning. Keeping the red and golden beets separate prevents the colors from blending too much, ensuring each ingredient holds its own on the plate. To make sure nothing goes to waste, the beet greens are quickly sautéed until just wilted. They add a slightly bitter note that balances the sweetness of the roasted vegetables.
Then comes the indulgence—creamy burrata. Placed right on top of the warm vegetables, it softens slightly, releasing its rich, milky center. Paired with the vegetables, it creates a luxurious contrast of textures: crisp edges, tender roots, and silky cheese all in one bite.
The honey rosemary vinaigrette ties everything together. Sweet honey, fragrant rosemary, and a splash of vinegar create a dressing that enhances the natural flavors of the vegetables without overpowering them. It’s the kind of simple dressing that tastes bright and fresh, yet grounding enough for cooler weather.
This roasted beets and carrots salad with burrata isn’t just another side dish—it’s the kind of recipe that turns seasonal produce into a centerpiece worth savoring.
How to Make Roasted Beets and Carrots Salad with Burrata
Making this roasted beets and carrots salad with burrata is a simple process that celebrates the natural flavors of fresh produce. It all begins with the beets. Start by trimming off the beet greens and setting them aside. Scrub the beets clean, then halve and slice them. Because red beets can bleed color onto other vegetables, keep them separate from the golden beets and carrots when roasting if you want to maintain the distinct colors.
Next, prepare the carrots by halving them lengthwise. Toss both the carrots and beets in olive oil and a light sprinkle of salt. Spread them evenly on a baking sheet in a single layer. This ensures even roasting and helps them caramelize beautifully. Roast the vegetables at 400°F for about 30 minutes, or until they’re tender and lightly browned around the edges.
While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together olive oil, white wine vinegar, honey, minced rosemary, crushed garlic, and a pinch of salt. The combination of sweet, tangy, and herbaceous notes creates a dressing that balances the earthy roasted vegetables. Set it aside to let the flavors meld.
Just before the vegetables are ready, heat a skillet with a drizzle of olive oil and sauté the reserved beet greens. They only need a couple of minutes to wilt slightly and add a bright, fresh element to the salad. Arrange the greens on a platter as the base.
Once the vegetables are roasted, layer them over the greens. Place the burrata on top, letting its creamy center ooze slightly into the warm vegetables. Finish by drizzling the honey rosemary vinaigrette over everything and garnishing with a little extra fresh rosemary.
The result is a vibrant salad that’s hearty enough for a main dish but elegant enough to serve at a holiday table.
Roasted Beets and Carrots Salad with Burrata
Ingredients
- Salad
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots halved lengthwise
- olive oil
- salt to taste
- Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove crushed
- 1 teaspoon minced rosemary
- salt to taste
Instructions
- Heat oven to 400 degrees.
- Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces.
- Set aside. Keep the red beets separate from the rest of the vegetables if you don’t want the colors to bleed. Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan. Again keeping red beets separate from the rest of the vegetables if you don’t want the colors to bleed.
- Roast in the oven for 30 minutes or until tender and browned.
- Combine dressing ingredients and whisk until well combined.
- Right before the vegetable are read from the oven heat a skillet over medium-high heat with a drizzle of olive oil.
- Quickly sauté the beet greens, about 2 minutes or until lightly wilted. Transfer to platter.
- Top with roasted vegetable, burrata and drizzle with dressing. Garnish with fresh rosemary.
Notes
Amount Per Serving: Calories: 232Carbohydrates: 19gProtein: 2g
Serving Ideas and Variations for Roasted Beets and Carrots Salad with Burrata
One of the best things about this roasted beets and carrots salad with burrata is how versatile it is. It’s colorful enough to be the centerpiece of a holiday table but simple enough for a weeknight dinner. Serve it warm, straight out of the oven, for a cozy side dish that pairs beautifully with roasted chicken, pork tenderloin, or seared salmon. When cooled, it transforms into a refreshing salad that works alongside lighter mains like grilled fish or a simple grain dish.
This salad also shines as part of a vegetarian spread. With its creamy burrata, hearty roasted vegetables, and honey rosemary vinaigrette, it feels indulgent without needing anything else. Add a slice of crusty bread on the side, and it can easily stand as a complete meal. For entertaining, portion it into small bowls for individual servings—guests will love the combination of flavors and the striking presentation.
Variations are easy to make depending on what’s in season or what you have on hand. Swap the carrots for parsnips or sweet potatoes for a slightly different sweetness. Golden beets can be replaced with chioggia beets if you want to add even more visual flair with their candy-striped appearance. If burrata isn’t available, fresh mozzarella or creamy goat cheese also pair beautifully with the earthy vegetables and bright vinaigrette.
The dressing is flexible, too. Try balsamic vinegar instead of white wine vinegar for a richer, tangier flavor, or swap rosemary with thyme for a slightly different herbal note. For a nutty crunch, sprinkle toasted walnuts or pistachios on top just before serving.
No matter how you adapt it, roasted beets and carrots salad with burrata delivers bold color, texture, and flavor. It’s the kind of dish that makes vegetables feel indulgent while celebrating the best of seasonal produce.
Tips, Storage, and Common Questions
A roasted beets and carrots salad with burrata is simple to prepare, but a few tips help ensure the best results. First, always scrub the beets thoroughly and trim the greens before roasting. If you’d like to avoid the red beets staining everything, roast them on a separate pan. Cutting all the vegetables into similar sizes helps them cook evenly. For caramelized edges, don’t overcrowd the baking sheet—give each piece room to roast instead of steam.
When it comes to the burrata, serve it at room temperature for the creamiest texture. Place it on top just before serving so it doesn’t melt too much over the warm vegetables. The honey rosemary vinaigrette can be made ahead of time and stored in the refrigerator for up to three days—just give it a good whisk before drizzling over the salad.
For storage, keep leftovers in an airtight container in the refrigerator for up to two days. The burrata is best enjoyed fresh, so if you’re planning ahead, add the cheese only when serving. The roasted vegetables can be prepared in advance and reheated gently in the oven or enjoyed cold in a chilled salad.
Here are answers to some common questions:
Can I use pre-cooked beets?
Yes, but roasting from raw enhances the sweetness and flavor. Pre-cooked beets save time, but the flavor will be less caramelized.
What can I use instead of burrata?
Fresh mozzarella or creamy goat cheese are excellent substitutes. Both bring a similar creamy richness to balance the earthy vegetables.
Is this salad served warm or cold?
Both ways work beautifully. Warm is more comforting, while chilled offers a refreshing option for lighter meals.
Conclusion
Roasted beets and carrots salad with burrata is proof that simple ingredients, when paired thoughtfully, can create a dish that’s elegant, hearty, and perfect for any occasion.
