Roasted Beets and Carrots Salad with Burrata
A bright and indulgent salad featuring roasted beets and carrots, creamy burrata, and a sharp drizzle of balsamic vinegar.
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.
Notes
Serve this salad warm or at room temperature. Add crusty bread for mopping up the burrata cream, or pair with a simple grilled protein. Leftover roasted vegetables can be stored in an airtight container in the fridge for up to 3-4 days.