Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

The sweet, earthy flavor of roasted beets pairs so beautifully with the natural sweetness of carrots, creating the perfect base for this salad. As the vegetables roast in the oven, they caramelize, turning tender and rich in flavor. You can practically smell the earthy aroma as they roast, filling the kitchen with a comforting scent. The slight char on the edges only deepens the sweetness, adding a smoky depth that’s irresistible. When you toss them with a drizzle of olive oil and a touch of balsamic vinegar, that balance of sweetness and acidity becomes a delightful dance of flavors.

Topping it off with creamy burrata adds such a luscious texture, making every bite feel indulgent. As you break open the burrata, the soft, milky interior oozes out, mixing perfectly with the roasted vegetables and making each forkful a little moment of heaven. I love how the richness of the burrata complements the natural sweetness of the beets and carrots, while a sprinkle of fresh herbs like basil or mint can bring a burst of freshness to every bite. The crunch of toasted nuts or seeds, if you choose to add them, provides a delightful contrast to the creamy burrata and tender roasted veggies. It’s a salad that feels light but satisfying, perfect for any occasion where you want to impress without spending hours in the kitchen.

In this vibrant salad, each ingredient plays a key role in building layers of flavor, texture, and color. From the earthy, caramelized veggies to the creamy, rich burrata, everything works together to create a dish that’s both simple and elegant. Here’s a closer look at the star ingredients that make this salad so special:

Key Ingredients for Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

Beets
These earthy root vegetables bring a natural sweetness and vibrant color to the dish. Roasting them intensifies their flavor, creating a perfect balance of tender and slightly caramelized bites.

Carrots
The carrots complement the beets with their own subtle sweetness. Their natural sugars deepen as they roast, giving the salad a lovely warmth and a crisp texture when just tender.

Burrata
This creamy, soft cheese is the ultimate indulgence. As you cut into it, the luscious interior oozes out, creating a rich, milky contrast to the roasted vegetables and adding an irresistible creaminess to each bite.

Olive Oil
A generous drizzle of high-quality olive oil is the perfect base to roast the beets and carrots, helping them caramelize while adding a smooth, fruity undertone that ties all the flavors together.

Balsamic Vinegar
The tangy acidity of balsamic vinegar balances the sweetness of the roasted veggies, bringing a slight sharpness that enhances the overall flavor profile and adds a touch of brightness to the dish.

Fresh Herbs (Basil or Mint)
A sprinkle of fresh herbs offers a burst of freshness and vibrancy to the salad. Basil brings a slightly peppery, aromatic note, while mint adds a cool, refreshing element that contrasts beautifully with the richness of the burrata.

Nuts or Seeds (optional)
To add a little crunch and a nutty flavor, toasted nuts or seeds are the perfect finishing touch. Whether it’s walnuts, pistachios, or pumpkin seeds, they bring a satisfying texture and extra depth of flavor to every bite.

How to Make Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

Serving Suggestions for Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

Serve as a Light Lunch
This salad makes for a perfect light yet satisfying lunch on its own. Pair it with a slice of crusty bread to soak up any of that luscious balsamic and olive oil dressing, and you’ve got a meal that feels indulgent without being heavy. It’s one of those dishes that leaves you feeling nourished but not stuffed—ideal for a sunny afternoon or a quiet weekend at home.

Pair with Grilled Meats
If you’re in the mood for something heartier, this salad makes a gorgeous side dish to grilled chicken, steak, or lamb. The smoky char from the grill pairs beautifully with the sweetness of the roasted beets and carrots, while the creamy burrata adds a touch of elegance to the plate. It’s a great way to elevate your next barbecue or dinner gathering.

Make It the Centerpiece of a Brunch Spread
Planning a brunch? This salad will definitely steal the show. Serve it alongside soft scrambled eggs, roasted potatoes, or a warm quiche for a colorful and flavorful spread. The richness of the burrata and the sweet earthiness of the roasted veggies will provide a beautiful contrast to lighter, savory dishes, making it a standout on any brunch table.

How to Store Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

If you find yourself with leftovers of this delightful salad (lucky you!), it’s best to store it properly to maintain its freshness and flavor. First off, you’ll want to keep the roasted beets and carrots separate from the creamy burrata. The roasted veggies will keep in an airtight container in the fridge for up to 3 days, and they’ll still taste sweet and earthy, though they might lose a little of their crispness. Just reheat them gently in the oven or microwave before serving, and they’ll regain some of that warmth and caramelization.

As for the burrata, you’ll want to store it in an airtight container in the fridge as well, but be sure to keep it in its original brine or a bit of olive oil to prevent it from drying out. The creamy cheese is best enjoyed fresh, so try to eat it within a day or two for the creamiest texture. If you’re saving the salad for later, I’d recommend adding the burrata just before serving to keep it as luscious as possible.

When it comes time to serve the leftovers, don’t forget to drizzle a little extra balsamic vinegar and olive oil over the veggies to refresh the flavors. And if you have fresh herbs left over, toss those in just before serving for that fresh burst of color and flavor.

Conclusion

And there you have it! This Vibrant Roasted Beets & Carrots with Creamy Burrata Salad is truly a showstopper. From the rich, caramelized vegetables to the indulgent, creamy burrata, every bite is an experience. The balance of flavors—earthy, sweet, tangy, and fresh—along with those lovely textures, make it a salad that feels special without being complicated. It’s the kind of dish that’s perfect for any occasion, whether you’re serving it as a light lunch, pairing it with grilled meats, or making it the star of a brunch spread.

I hope you give this recipe a try and fall in love with it as much as I have. If you do, I’d absolutely love to hear how it turns out for you! Whether you have a question, a comment, or just want to share your experience, I’m here for it. Cooking is always more fun when we get to chat about it, so don’t be shy! And if you need any help along the way, I’ve got your back.

Enjoy the process, and most of all—enjoy every delicious bite!

Print Recipe

Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

Author: Emily Roberts Courses: Lunch

Difficulty: Intermediate Prep Time 15 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr

Calories: 400

Description

Roasted beets and carrots, caramelized to perfection, are paired with rich, creamy burrata, creating a harmonious balance of earthy sweetness and velvety texture. A vibrant salad bursting with flavor, color, and freshness in every bite!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 medium beets, peeled and cut into wedges

• 3 medium carrots, peeled and cut into wedges

• 2 tablespoons olive oil

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• ¹⁄₂ teaspoon dried thyme

• ¹⁄₄ teaspoon smoked paprika

• 1 tablespoon honey

• 1 tablespoon balsamic vinegar

• 1 tablespoon fresh parsley, chopped

• 1 ball burrata cheese

• 2 cups mixed greens

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
3. Peel the beets and carrots using a vegetable peeler.
4. Cut the beets into wedges, aiming for evenly sized pieces to ensure even roasting.
5. Cut the carrots into wedges as well, keeping them similar in size to the beet wedges.
6. Place the beet and carrot wedges in a large mixing bowl.
7. Drizzle the olive oil over the vegetables, ensuring they are well coated.
8. Sprinkle the salt, black pepper, dried thyme, and smoked paprika over the vegetables, and toss them gently to coat evenly.
9. Spread the beets and carrots in a single layer on the prepared baking sheet.
10. Roast the vegetables in the preheated oven for 30–35 minutes, or until they are tender and caramelized, turning them halfway through for even roasting.
11. While the vegetables are roasting, prepare the dressing by whisking together the honey and balsamic vinegar in a small bowl.
12. Once the roasted vegetables are done, remove them from the oven and let them cool slightly for about 5 minutes.
13. Arrange the mixed greens on a large serving platter or individual plates.
14. Place the roasted beets and carrots on top of the greens, creating an even layer.
15. Tear the burrata cheese into pieces and scatter it over the vegetables and greens.
16. Drizzle the honey-balsamic dressing over the salad, making sure to cover all the components.
17. Sprinkle the chopped fresh parsley over the salad for a burst of color and flavor.
18. Serve immediately, and enjoy the vibrant flavors of the roasted beets and carrots paired with the creamy burrata.

Note

• Make sure to cut the beets and carrots into similar-sized wedges for even roasting.
• If you prefer a more intense flavor, try roasting the vegetables for a few extra minutes until they are more caramelized.
• You can substitute honey with maple syrup for a slightly different sweetness.
• For an extra kick, add a dash of cayenne pepper to the seasoning mix.
• Burrata is best added fresh, just before serving, to maintain its creamy texture.

Keywords: roasted vegetable salad, healthy burrata salad with roasted,, root vegetable salad with burrata