I first made this roasted beet and carrot salad with burrata on a wet Saturday when I wanted something bright, easy, and a little indulgent. Roasted root vegetables bring caramelized sweetness; burrata adds those creamy, gooey pockets that feel fancy without fuss; a sharp drizzle of balsamic ties it together. It’s the kind of salad that works as a light dinner, a stunning side for a roast, or a show-off starter for guests.
Why you’ll love this dish
Roasted Beets and Carrots with Burrata hits a sweet-and-savory sweet spot. The natural sugars in beets and carrots concentrate as they roast, turning otherwise humble produce into rich, almost jammy bites. Burrata’s soft center contrasts the roasted texture, making each forkful interesting. This salad is fast, vegetarian-friendly, and looks restaurant-ready with minimal effort—perfect for weeknights, casual dinner parties, or holiday spreads.
“One of the simplest salads that always feels elevated—perfect for when I want something healthy but indulgent.” — A regular in my dinner rotation
If you like warm-vegetable salads, you might also enjoy this pears and blue cheese salad that balances sweet fruit with sharp cheese.
How this recipe comes together
This recipe is straightforward: roast, cool slightly, assemble. Start by prepping beets and carrots into evenly sized pieces so they cook at the same rate. A quick toss with olive oil, salt, and pepper is all the seasoning they need—roasting does the flavor work. After 25–30 minutes in a 400°F oven they should be tender with lightly browned edges. Let them rest a few minutes, arrange on a platter, tear the burrata over the top, drizzle with balsamic, and finish with fresh herbs. The whole process is low-tech but delivers high-impact textures and flavors.
What you’ll need
- Beets (about 3–4 medium) — peeled and cut into bite-sized pieces
- Carrots (4–5 medium) — peeled and cut to match beets
- Burrata cheese (1 large ball or two small) — at room temperature for easiest tearing
- Olive oil — extra-virgin for best flavor
- Salt and freshly ground black pepper
- Fresh herbs (parsley, basil, or a mix) — roughly chopped
- Balsamic vinegar — regular or a balsamic reduction for extra sweetness
Substitution notes: If burrata isn’t available, fresh mozzarella or burrata’s creamier cousin, stracciatella, works. For a dairy-free version, try a dollop of thick cashew cream or a vegan mozzarella.
Also useful: a rimmed baking sheet and parchment paper or a silicone mat for easy cleanup. If you like a sweet-tangy twist, try a quick balsamic reduction.
Directions to follow
- Preheat the oven to 400°F (200°C).
- Peel and cut beets and carrots into similar-sized, bite-sized pieces so they roast evenly.
- Toss the vegetables with a drizzle of olive oil and a generous pinch of salt and pepper. Spread them in a single layer on a baking sheet.
- Roast for 25–30 minutes, stirring once halfway through, until pieces are tender and edges are caramelized.
- Remove from the oven and let the vegetables cool slightly for 5–10 minutes—warm is best, but piping hot can melt the burrata too aggressively.
- On a serving plate, arrange the roasted beets and carrots. Tear the burrata into pieces and place it over the vegetables so the creamy center can ooze over them.
- Drizzle with balsamic vinegar (or a balsamic reduction), scatter fresh herbs, finish with a final pinch of flaky salt and a grind of pepper, and serve immediately.
Best ways to enjoy it
Serve this salad warm or at room temperature. For a composed plate, mound the roasted veg in the center and place the torn burrata on top so the cheese becomes the focal point. Pairings that work well:
- Crusty bread or toasted baguette for mopping up the burrata cream.
- A simple grilled or roasted protein—try a lemon-herb chicken or seared salmon. For a cozy one-pan option, this one-pan garlic roasted chicken and baby potatoes pairs beautifully.
- Add peppery arugula or baby spinach underneath for a leafy bed.
- Sprinkle toasted walnuts or pistachios for crunch and a nutty contrast.
How to store & freeze
Storage: Keep leftover roasted vegetables in an airtight container in the fridge for up to 3–4 days. Store unopened burrata according to its package—usually in brine and refrigerated—and consume by the date on the package. Once you open burrata and assemble the salad, plan to eat it within 24 hours for best texture and safety.
Reheating: Gently reheat roasted veg in a 350°F oven for 8–10 minutes or warm in a skillet until heated through. Don’t reheat burrata—serve it fresh or at room temperature. If you’ve dressed the salad with balsamic, add more after reheating.
Freezing: Roasted beets and carrots freeze well separately—freeze in a single layer on a baking sheet, then transfer to freezer bags for up to 3 months. Do not freeze burrata; freeze-friendly substitutes (like shredded mozzarella) will change texture.
Food safety: Never leave burrata or mixed salad at room temperature for more than 2 hours (1 hour if the room is very warm). Always use clean utensils when serving to avoid contamination.
Pro chef tips
- Cut uniformly: Matching sizes prevents undercooked beets or overcooked carrots.
- Quick beet trick: Roast beets wrapped in foil for about 40–50 minutes if you want them extra tender, then chop and toss with carrots for the last 15 minutes—this gives perfect texture without overcooking carrots.
- Oil sparingly: Too much oil prevents caramelization. A tablespoon or two is usually enough for this quantity.
- Flavor lift: Toss the roasted veg with a squeeze of lemon or a teaspoon of honey before plating to add brightness.
- Burrata handling: Bring burrata to room temperature 20–30 minutes before serving for optimal creaminess. Open it gently—tearing it too roughly can cause all the cream to spill out in one place.
For another creamy-vegetable pairing, check this creamy gnocchi with spinach and feta which uses similar creamy-sharp contrasts.
Creative twists
- Add fruit: Sliced oranges or roasted pears add juicy sweetness.
- Nuts & seeds: Top with toasted hazelnuts, walnuts, or pumpkin seeds for crunch.
- Greens base: Serve over arugula or watercress for a peppery counterpoint.
- Make it a grain bowl: Add cooked farro, quinoa, or barley to turn it into a satisfying vegetarian main.
- Switch the cheese: Use goat cheese or feta if you prefer a tangier, firmer profile. For a vegan take, use marinated tofu or cashew cream.
Helpful answers
Q: Can I make this ahead?
A: Roast the vegetables up to 2 days ahead and store them chilled. Rewarm gently before assembling and add burrata right before serving. Don’t assemble the salad more than a few hours ahead if burrata is included.
Q: Can I use canned or pre-cooked beets?
A: Yes—canned or vacuum-packed cooked beets save time. Rinse and pat dry, then roast briefly (10–12 minutes) to add caramelization before assembling.
Q: Is burrata safe to eat the next day?
A: Unopened burrata should be eaten by its use-by date. Once opened, keep it refrigerated and consume within 24 hours for best quality and food safety.
Q: Will the beets stain my hands or cutting board?
A: Raw beets can stain. Use gloves, a cutting board you don’t mind discoloring, or cut them on a nonporous surface. Rubbing lemon juice or vinegar on stained hands helps remove color.
Q: Can I make a larger batch for a party?
A: Yes. Roast in two pans if needed to keep a single layer. Burrata can be served as several small balls across the platter for easier serving.
Conclusion
If you want another reference for technique or plating inspiration, see this take on Roasted Beets and Carrots Salad with Burrata – The Noshery, and for a slightly different seasoning and presentation, compare with Roasted Beets and Carrots with Burrata – West of the Loop.
Enjoy the mix of roasted sweetness and creamy burrata—simple to make, impressive to serve.
Roasted Beets and Carrots Salad with Burrata
Ingredients
Root Vegetables
- 3-4 medium Beets, peeled and cut into bite-sized pieces
- 4-5 medium Carrots, peeled and cut to match beets
For the Salad
- 1 large ball or 2 small Burrata cheese, at room temperature
- 2 tablespoons Extra-virgin olive oil For best flavor
- to taste Salt Freshly ground black pepper to taste
- 1/4 cup Balsamic vinegar Regular or reduction for extra sweetness
- 1/4 cup Fresh herbs (parsley, basil, or a mix), roughly chopped
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Peel and cut beets and carrots into similar-sized, bite-sized pieces so they roast evenly.
- Toss the vegetables with a drizzle of olive oil and a generous pinch of salt and pepper. Spread them in a single layer on a baking sheet.
Cooking
- Roast for 25–30 minutes, stirring once halfway through, until pieces are tender and edges are caramelized.
- Remove from the oven and let the vegetables cool slightly for 5–10 minutes.
Assembly
- On a serving plate, arrange the roasted beets and carrots.
- Tear the burrata into pieces and place it over the vegetables.
- Drizzle with balsamic vinegar, scatter fresh herbs, and finish with a pinch of flaky salt and a grind of pepper. Serve immediately.
