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Caramelized roasted beets and carrots with creamy burrata and fresh herbs
Isaac blogger

Roasted Beets & Carrots with Burrata Salad

A vibrant roasted vegetable salad with sweet caramelized beets and carrots, creamy burrata, fresh greens, and citrus vinaigrette. Balanced, elegant, and perfect for everyday meals or entertaining.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • Vegetables
  • 2 medium beets, peeled and cut into wedges
  • 2 large carrots, peeled and cut into sticks
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • Salad Base
  • 2 cups arugula or mixed greens
  • 1 ball burrata cheese
  • ¼ cup chopped pistachios or walnuts
  • ¼ cup pomegranate seeds (optional)
  • Fresh basil or mint
  • Vinaigrette
  • 3 tablespoons olive oil
  • 1 tablespoon orange or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon balsamic vinegar
  • Salt and pepper to taste

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Roast Vegetables
  4. Preheat oven to 400°F (200°C) and line a baking sheet. Toss beets and carrots with olive oil, balsamic vinegar, salt, pepper, and thyme. Spread evenly and roast 30–35 minutes, stirring halfway through, until vegetables are fork-tender and lightly caramelized.
  5. Make Dressing
  6. Whisk olive oil, citrus juice, mustard, sweetener, balsamic vinegar, salt, and pepper until fully combined.
  7. Assemble Salad
  8. Arrange greens on a platter. Top with warm roasted vegetables. Tear burrata and place on top.
  9. Finish & Serve
  10. Sprinkle nuts, herbs, and pomegranate seeds if using. Drizzle dressing just before serving. Serve immediately.

Notes

  • Cut vegetables evenly for consistent roasting.
  • Avoid overcrowding the pan so vegetables roast instead of steam.
  • Let vegetables cool slightly before adding burrata to maintain creamy texture.
  • Refrigerate leftovers within 2 hours and store vegetables separately in airtight containers up to 2 days.
  • Reheat vegetables gently at 325°F (160°C) until heated through before assembling.