Roasted Beets and Carrots Salad with Burrata

Posted on January 25, 2026

Easy Roasted Beets and Carrots Salad with Burrata

Introduction

Ah, the joys of cooking! You know, there are certain dishes that just sweep you off your feet and whisk you away on a cozy culinary journey. For me, one such delight is the Roasted Beets and Carrots Salad with Burrata. It’s not just about the vibrant colors or the fresh ingredients; it’s about the memories it brings back—a warm kitchen, the laughter of family, and a feeling of love wrapped in each bite.

Picture this: the delightful aroma of earthy beets and sweet carrots wafting through the air, a gentle hum of a favorite song playing in the background. It reminds me of a Sunday afternoon spent with my mom, her floral apron swaying as she prepared meals with what seemed like magical ease. I can still hear her say, "Don’t rush the process, dear. Cooking is a love language."

Admittedly, my first attempt at this dish was a perfect disaster—mismatched veggies, oversized chunks, and a bit too much garlic (oops!)—but we live and learn, right? That culinary adventure taught me not only how to improve this salad but also how to embrace the chaos that is cooking. After a few tweaks, I realized that this dish is like a warm hug in a bowl, perfect for those chilly evenings when you just want something comforting.

That’s what I adore about this healthy comfort food. It’s a celebration of vibrant vegetables and creamy, decadent burrata. Whether you’re looking for an easy weeknight dinner or a potluck showstopper, this salad becomes a conversation starter. Honestly, who can resist the shiny, colorful vegetables mingling on a plate with drizzles of aromatic dressing? It’s visually stunning and utterly delicious—a true feast for your senses!

Why You’ll Love This Recipe

Easy to Make: Perfect for busy nights while still being a crowd-pleaser. It doesn’t take a culinary degree to pull this off.
Vibrant Colors: The reds and yellows pop on your plate, making it a feast for your eyes. It’s as bright as a summer day!
Versatile: Great as a main dish on its own or as a colorful side. Plus, burrata adds that creamy richness that feels like a reward after a long day.
Healthy: Packed full of nutrients and fiber from the beets and carrots; it feels good both in the kitchen and afterward.
Meal-Prep Friendly: It holds up well for a few days in the fridge, making it a fantastic candidate for meal planning—the perfect healthy meal for two.
Picky-Eater Approved: Doesn’t matter if your family isn’t into vegetarian dishes; the creamy burrata lures everyone in.

What Makes This Recipe Special?

This salad is more than just a mix of vegetables. It holds a story—a bit of nostalgia blended with innovation. Each ingredient serves a distinct purpose.

The earthiness of roasted beets juxtaposed against the crunch of roasted carrots creates a satisfying bite. The luscious burrata offers a creamy counterpoint, and the dressing—a mix of olive oil, honey, and crushed garlic—is a delightful sweet and tangy finish. I like to think of this recipe as an edible memory that evolves every time I make it, making even the most mundane weeknight feel special with just a sprinkle of rosemary.

Let’s be real for a second—who doesn’t love a recipe that allows room for improvisation? If you’re out of an ingredient, substitute away! Each twist could result in a delightful surprise that makes this recipe feel like your own.

Ingredients

3 red beets with tops: The star of this show! Their vibrant color and earthy sweetness create a wonderful balance with the other vegetables.
3 golden beets with tops: They bring a lovely sweetness and a distinct flavor that’s slightly milder than red beets. Together, they create a tapestry of color.
6 carrots, halved lengthwise: These add a satisfying crunch and vivid orange joy alongside the beets.
Olive oil: A must-have for roasting; it helps everything caramelize beautifully while imparting a rich flavor.
Salt to taste: Essential for enhancing flavors; don’t skip it! But be cautious—start small and adjust as you go.
Dressing ingredients:
- 3 tablespoons olive oil: Extra virgin is always my choice—more robust flavor.
- 2 tablespoons white wine vinegar: Offers a beautiful acidity that balances the sweetness.
- 1 tablespoon honey: Adds depth and a hint of sweetness that brings the whole salad together.
- 1 garlic clove, crushed: Because everything is better with garlic, am I right?
- 1 teaspoon minced rosemary: This herb brightens everything up with its floral and piney notes.

These ingredients come together to create a symphony of flavors that is bound to impress anyone at your table!

Don’t do this: Skipping the salt or under-roasting the vegetables is a no-go. You want those edges to caramelize!

How to Make It Step-by-Step

Preheat the Oven: Set your oven to a toasty 400°F (or, if you’re like me, crank it up and pray you didn’t overdo it). The goal here is to get those veggies nice and roasty while maintaining their vibrant colors.
Prep the Beets: Carefully cut the tops off the beets—don’t toss them! Those greens are packed with flavor. Scrubbing the beets clean is essential; you don’t want dirt joining the party. Half and slice them; store the red beets separately to prevent those vivid hues from bleeding into the golden beets.
Deal with the Carrots: Halve each carrot lengthwise; this helps them roast evenly and gives them a lovely texture.
The Oil and Salt Dance: In a large bowl, toss the beets and carrots with a generous drizzle of olive oil and salt. I like to feel like a chef here and get my hands in there—let those veggies get coated!
Spread Them Out: Grab a sheet pan and spread out the vegetable mixture in a single layer. Keeping red beets separate from the others is still a good call, just in case.
Roast Away: Slide the veggies into the preheated oven for about 30–35 minutes, tossing halfway through until they are tender and golden brown. Enjoy the smell wafting through your kitchen; it’s basically magic! You might even catch yourself peeking through the oven door, anticipating the beautiful results.
The Dressing: While your veggies roast, whisk together the 3 tablespoons of olive oil, white wine vinegar, honey, crushed garlic, and minced rosemary. This tangy, sweet elixir is what brings depth to your salad. Taste it—feel free to adjust the sweetness or acidity to your liking.
Sauté the Greens: Just a couple of minutes before those beets and carrots are done, grab a skillet and heat a drizzle of olive oil over medium-high heat. Toss in those lovely beet greens and sauté for about 2 minutes until they are just lightly wilting. They add color and nutrient-packed goodness to your salad.
Assemble the Masterpiece: On a grand platter, lay down the sautéed beet greens first. Top with the gorgeous roasted veggies straight from the oven and place oodles of burrata on top. Drizzle with your dressing, then sprinkle with fresh rosemary. Honestly, at this moment, you’ll want to do a little happy dance because it looks and smells divine!

If you make it exactly as I’ve described, your kitchen is about to become the most popular hangout spot.

Tips for Best Results

Keep the Beets Separate: This prevents color bleeding if you prefer your golden beets to maintain their sunny disposition.
Oven Check: Ovens can be temperamental! A quick check after 25 minutes ensures that you don’t end up with mush.
Taste as You Go: The best aspect of home cooking? You can taste! Adjust seasonings as you prefer.

Ingredient Substitutions & Variations

Vegetables: If you can’t find red or golden beets, feel free to sub in other root vegetables like sweet potatoes or parsnips. They might bring a bit of sweetness.
Dressing Twists: Swap out white wine vinegar for apple cider vinegar for a more rustic taste. Want a kick? Try balsamic instead.
Herbs: Don’t have rosemary on hand? Try thyme or even a sprinkle of dill for a different flavor profile.

Directions

Preheat oven to 400°F.
Prepare the beets and carrots, toss with olive oil and salt.
Roast on a sheet pan for 30 minutes until golden.
Whisk dressing ingredients together.
Sauté beet greens in a hot skillet for 2 minutes.
Assemble the salad: beet greens, roasted veggies, burrata, and drizzle dressing.

Pairing Ideas (Drinks, Sides, etc.)

This salad sings alongside a light white wine, or pour yourself a bubbly kombucha for a refreshing non-alcoholic option. As a side, it pairs beautifully with grilled chicken or fish. And let’s be real, this salad and a rom-com streaming in the background? Perfection.

How to Store and Reheat Leftovers

Transfer any leftovers into an airtight container and store them in the fridge for about 3–4 days—if it even lasts that long! For reheating, I recommend the microwave, but be careful not to cook the burrata. It’s best enjoyed at room temperature or slightly warm.

Mistakes to Avoid: Reheating the salad with burrata too long can lead to a melted mess rather than creamy goodness.

Make-Ahead and Freezer Tips

You can roast the veggies a day in advance and mix everything just before serving. The dressing holds up well in the fridge for a week, making this an ideal candidate for meal prep. However, I don’t recommend freezing it—the veggies might lose their lovely texture.

Common Mistakes to Avoid

Roasting beets or carrots too long can lead to mush. Keep an eye on them!
Skipping the garlic in the dressing—no one likes bland flavors.
Not using enough salt in the dressing or on the veggies. Trust me, it makes a difference.

Frequently Asked Questions (FAQ)

Can I use pre-cooked beets?
Totally! Just roast the carrots and toss the beets in when they are done.
What’s the best way to prepare leftover burrata?
I recommend serving it fresh! If you have leftover burrata, try it with toasted bread and drizzle it with olive oil.
Can I make this vegan?
Absolutely! Just skip the burrata, or use a vegan cheese alternative.

Cooking Tools You’ll Need

Sheet pan
Mixing bowls
Whisk
Skillet
Knife and cutting board

Final Thoughts

Cooking this Roasted Beets and Carrots Salad with Burrata has become like therapy for me; each bite brings comfort and warmth. It reminds me that cooking doesn’t have to be perfect to be delicious. So, gather your veggies and get your hands a little dirty!

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! I can’t wait to hear how your versions turned out!