This Vibrant Roasted Beets & Carrots with Burrata Salad is a celebration of color, texture, and bold yet balanced flavors. Roasted golden and red beets paired with tender carrots create a naturally sweet, earthy base. Wilted beet greens add depth, while creamy burrata and a tangy rosemary-honey vinaigrette tie it all together in one showstopping salad. Whether served warm or at room temperature, this dish is as nourishing as it is beautiful—perfect as a vegetarian main or stunning side.

Ingredients

For the Salad:

3 red beets, peeled and sliced
3 golden beets, trimmed and peeled
6 carrots, halved lengthwise
Olive oil, for roasting
Salt, to taste
Burrata cheese, for topping
Beet greens (optional), chopped

For the Dressing:

3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 garlic clove, minced
1 teaspoon fresh rosemary, finely chopped
Salt, to taste

Instructions

1. Preheat the Oven:

Preheat oven to 400°F (200°C).

2. Prepare the Vegetables:

Cut red and golden beets into wedges. Toss beets and carrots with olive oil and salt. Spread on a baking sheet in a single layer. Roast for 30 minutes, turning once, until caramelized and tender.

3. Sauté the Beet Greens:

In a skillet over medium heat, warm a splash of olive oil. Add beet greens and sauté for 2–3 minutes until wilted. Set aside.

4. Make the Dressing:

In a small bowl, whisk olive oil, vinegar, honey, minced garlic, rosemary, and salt until combined.

5. Assemble the Salad:

Let roasted vegetables cool slightly. Arrange roasted beets and carrots on a platter, add sautéed greens, and top with burrata. Tear burrata gently over the vegetables.

6. Dress and Serve:

Drizzle with rosemary vinaigrette. Serve warm or at room temperature with a sprinkle of salt or extra herbs, if desired.

Notes

Keep red and golden beets separate during roasting to avoid color bleeding.
Burrata is best added just before serving.
Fresh rosemary gives the dressing incredible aroma—dried rosemary can be used in a pinch, but reduce the amount.

Helpful Tips Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

Roast colors separately: Red beets tend to bleed color. To keep the vibrant look of golden beets and carrots, roast red beets on a separate baking sheet or section with parchment dividers.
Use the beet greens! If your beets come with fresh tops, don’t toss them—they sauté beautifully and add flavor, color, and nutrients to the salad.
Cool before adding burrata: Burrata is delicate and best when served slightly chilled or at room temperature. Let the roasted veggies cool a bit before assembling so the cheese doesn’t melt away.
Slice evenly: For even roasting, try to cut your beets and carrots into similar-sized pieces. This helps everything cook at the same rate and get that beautiful caramelization.
Don’t skip the dressing rest: Let the dressing sit for 5–10 minutes after mixing. It allows the garlic and rosemary to really infuse the oil for a more aromatic finish.
Tear the burrata, don’t slice it: Tearing gives a more rustic, creamy presentation that lets it gently spread across the veggies.
Make it a meal: Add cooked farro, lentils, or quinoa to turn this salad into a hearty vegetarian main dish.
Fresh herbs = flavor lift: Finish with fresh parsley, dill, or even mint for a final pop of green and added brightness.

Conservation and Storage

Refrigerator: Store leftover salad in an airtight container (without burrata) for up to 2 days.
Dressing: Keep in a sealed jar in the fridge for up to 1 week. Shake before use.
Burrata: Best used fresh, added right before serving.

Substitutions and Variations

No burrata? Try fresh mozzarella, goat cheese, or vegan cashew cheese.
Different dressing: Swap vinegar with lemon juice, or use balsamic for a sweeter twist.
No beet greens? Substitute with arugula or baby spinach.
Add nuts: Toasted walnuts or pistachios add crunch and richness.

Storage Instructions

Let roasted veggies cool before storing.
Keep veggies and burrata separate.
Store in airtight containers in the fridge for up to 2 days.
Add dressing and cheese just before serving.

Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Salad / Vegetarian Main
Method: Roasting & Assembling
Cuisine: Seasonal / Mediterranean-inspired
Diet: Vegetarian
Keywords: roasted beet salad, burrata salad, beet and carrot salad, honey rosemary vinaigrette, burrata recipe

Equipment

Baking sheet
Mixing bowls
Chef’s knife & cutting board
Skillet (for greens)
Whisk
Serving platter

Nutrition (Per Serving, Approx.)

Serving Size: 1/4 salad
Calories: 270
Sugar: 10g
Sodium: 290mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4

Frequently Asked Questions

Can I use pre-cooked beets?
Yes, though roasting brings out more flavor. If using pre-cooked, warm them gently before serving.

What can I substitute for white wine vinegar?
Lemon juice, apple cider vinegar, or champagne vinegar are great alternatives.

Is burrata vegetarian-friendly?
Most are, but check labels—some use animal rennet. Opt for plant-based or labeled vegetarian versions.

Can I serve this cold?
Yes! It’s delicious at room temperature or chilled, though burrata is creamiest when slightly warm.

Conclusion

This Roasted Beets & Carrots with Burrata Salad is as nourishing as it is vibrant. With roasted veggies, creamy burrata, and an herbaceous vinaigrette, it’s a dish that effortlessly bridges rustic and elegant. Whether you’re serving it up for a casual lunch or as a dinner party centerpiece, it’s guaranteed to impress—and taste amazing.

Love veggie-forward meals? Try these next:

Balsamic Roasted Veggie Grain Bowl
Creamy Burrata with Roasted Tomatoes & Basil Oil
Shaved Brussels Sprout Salad with Toasted Nuts & Citrus Vinaigrette

Made this recipe?
Tag your creations with #BurrataBeetSalad on Instagram or Pinterest—I’d love to see your gorgeous, colorful plates!