Description
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
Preheat oven to 400°F (200°C).
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.
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.
In a small bowl, whisk olive oil, vinegar, honey, minced garlic, rosemary, and salt until combined.
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.
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.