If you’re craving a dish that’s vibrant, comforting, and indulgently creamy, this Roasted Beets & Carrots with Creamy Burrata Salad will win your heart. It’s the kind of recipe that feels fancy enough for a dinner party but simple enough to throw together on a weeknight. With the earthy sweetness of roasted beets, caramelized carrots, and melt-in-your-mouth burrata—all brought to life with a citrusy vinaigrette—it’s a flavor-packed experience from first bite to last.
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Why You’ll Love This Burrata Salad
- Quick & Easy: Just roast, whisk, and assemble!
- Budget-Friendly: Made with everyday ingredients.
- Customizable: Add herbs, nuts, or even grains.
- Crowd-Pleasing: Loved by adults and kids alike.
- Elegant Yet Effortless: Great for casual dinners or hosting guests.
Ingredients You’ll Need
For Roasted Beets & Carrots:
- 2 medium beets, peeled & cut into wedges
- 2 large carrots, peeled & cut into sticks
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme (or fresh thyme leaves)
For the Salad Base:
- 1 ball burrata cheese, torn into pieces
- 2 cups arugula or mixed greens
- ¼ cup chopped toasted pistachios or walnuts
- ¼ cup pomegranate seeds (optional)
- Fresh basil or mint leaves for garnish
For the Citrus Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp fresh orange juice or lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- ½ tsp balsamic vinegar
- Salt & pepper to taste
Instructions
1. Roast the Veggies
Preheat your oven to 400°F (200°C). Toss the beets and carrots with olive oil, balsamic vinegar, salt, pepper, and thyme. Spread on a lined baking sheet and roast for 30–35 minutes, stirring halfway through.
2. Make the Vinaigrette
In a small bowl, whisk together all vinaigrette ingredients until smooth. Set aside.
3. Assemble the Salad
Layer arugula or mixed greens on a serving platter. Top with roasted vegetables, tear burrata over the top, then sprinkle on pistachios, pomegranate seeds, and herbs.
4. Dress & Serve
Drizzle the citrus vinaigrette over the salad just before serving. Pair with crusty bread, pita, or enjoy as a standalone main.
Pro Tips & Variations
- Prep Ahead: Roast veggies in advance and assemble later.
- Add Protein: Chickpeas, grilled chicken, or quinoa work great.
- Make It Vegan: Sub burrata with cashew cheese or avocado.
- Spice It Up: Add a pinch of chili flakes for extra heat.
- Serve Warm or Cold: Delicious either way!
Serving Suggestions
- With a tangy green salad or roasted asparagus
- Alongside creamy mashed potatoes
- With warm naan or toasted sourdough
- As part of a vegetarian charcuterie board
Storage & Reheating
- Store: Keep leftovers in an airtight container for up to 2 days (store burrata separately).
- Reheat: Roast veggies at 350°F for 10 minutes or use a microwave.
- Freeze: Roast veggies can be frozen, but burrata is best fresh.
FAQs
Q: Can I substitute burrata?
A: Yes! Try goat cheese, ricotta, or fresh mozzarella.
Q: Can I make this ahead of time?
A: You bet—just add the burrata and dressing right before serving.
Q: Is this gluten-free?
A: Absolutely. Just pair it with gluten-free sides if needed.
Q: How can I make it heartier?
A: Add grains like farro, lentils, or couscous to make it a full meal.
Final Thoughts
This Roasted Beets & Carrots with Burrata Salad is a dish that’s beautiful, easy, and full of nourishing goodness. Whether it’s your first time roasting beets or your 100th, this salad is sure to impress with its bold colors, balanced textures, and bright flavors.
So go ahead—grab those beets, roast those carrots, and let that burrata shine. This salad is not just a recipe. It’s a mood. ✨
Don’t forget to pin this recipe!
Perfect for spring gatherings, fall dinners, or your Pinterest food board of favorites!
Roasted Beets & Carrots with Creamy Burrata Salad Recipe card
A vibrant Mediterranean-inspired dish bursting with roasted flavor and creamy indulgence!
Ingredients
Roasted Veggies:
- 2 medium beets, peeled & cut into wedges
- 2 large carrots, peeled & cut into sticks
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme or fresh thyme leaves
Salad Base:
- 2 cups arugula or mixed greens
- 1 ball burrata cheese, torn
- ¼ cup toasted pistachios or walnuts
- ¼ cup pomegranate seeds (optional)
- Fresh basil or mint for garnish
Citrus Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp fresh orange juice (or lemon)
- 1 tsp honey (or maple syrup)
- 1 tsp Dijon mustard
- ½ tsp balsamic vinegar
- Salt & pepper to taste
Instructions
1. Roast Veggies
- Preheat oven to 400°F (200°C).
- Toss beets & carrots in oil, balsamic, thyme, salt & pepper.
- Roast on a baking sheet for 30–35 mins, flipping halfway.
2. Make Vinaigrette
- Whisk vinaigrette ingredients in a bowl until smooth.
3. Assemble Salad
- Layer greens, top with roasted veggies, tear burrata over.
- Sprinkle nuts, pomegranate, and herbs.
- Drizzle with vinaigrette.
Tips
- ✅ Serve warm or chilled
- ✅ Add grilled chicken or chickpeas for protein
- ✅ Great with crusty bread or pita
Serves: 2–4 | ⏱️ Ready in: 50 minutes
Calories per serving: ~290 kcal | Vegetarian | Gluten-Free
