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Roasted Beets Carrots Burrata

Category: Fresh & Healthy Salads

This vibrant dish features roasted red and golden beets alongside carrots, tossed in olive oil and seasoned, then finished with creamy burrata and a tangy white wine vinaigrette. Sautéed beet greens add earthy flavor and extra nutrition, while a garnish of rosemary and nuts brings texture and freshness. The salad shines as an appetizer, light meal, or side for grilled favorites. Simple tips, like roasting beets whole and serving burrata at room temperature, make this dish extra special. Customizable add-ins and dressing variations ensure you can tailor it to suit all seasonal cravings.

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Savor by Sophie official logo
Updated on Mon, 27 Oct 2025 21:52:08 GMT
A bowl of vegetables including carrots, radishes, and greens. Save
A bowl of vegetables including carrots, radishes, and greens. | sweetbyemma.com

This Roasted Beets and Carrots Salad with Burrata makes an unforgettable impression at any table. The flavors meld sweet roasted roots with creamy burrata and a bright herbal vinaigrette, while crunchy nuts and just-wilted greens add texture. I love how this dish comes together with simple ingredients but delivers sophistication that works for brunches or celebrations. It is almost too pretty to eat and always brings guests back for seconds.

When I first made this for my family’s holiday meal, the jewel-toned vegetables and creamy burrata stole the show. Now I find excuses to serve it any time I want to wow friends with something vibrant and wholesome.

Ingredients

  • Red beets: provide an earthy base and eye-catching color look for ones with lively greens attached for best freshness
  • Golden beets: add subtle sweetness and bright yellow hues choose firm bulbs with no soft spots
  • Carrots: enhance sweetness and bring satisfying crunch pick thicker ones for easy slicing
  • Olive oil: coats the veggies for roasting with richness select extra virgin for best flavor
  • Salt: brings out the natural flavors use kosher or flaky sea salt
  • White wine vinegar: forms the dressing’s tang look for a good quality bottle not too harsh
  • Honey: mellows the acidity in the dressing a floral honey works well
  • Garlic: brings punch and depth crush a fresh clove for best aroma
  • Fresh rosemary: adds herbal aroma mince finely for even flavor
  • Burrata: provides ultra creamy richness pick one kept in liquid and use at room temperature
  • Fresh rosemary for garnish: extra fragrance and color

Step-by-Step Instructions

Prep your vegetables:
Cut the tops off all beets and save the greens. Scrub the beets really well. Slice the red and golden beets but keep the red ones in their own pile to prevent color bleed. Halve carrots lengthwise for even cooking. Remove thick ribs from beet greens and tear into bite sized pieces
Roast the roots:
Lay sliced beets and carrots on a sheet pan keeping the red beets apart if you want to keep the colors separate. Drizzle generously with olive oil and sprinkle with salt. Toss everything gently to coat all sides. Spread the pieces out so there is a single layer and good airflow. Roast at 400 degrees for about thirty minutes until tender and slightly crisped at the edges
Make the dressing:
Whisk together olive oil white wine vinegar honey minced rosemary and crushed garlic with a pinch of salt until smooth and emulsified. Taste and adjust for sweetness and acidity
Sauté beet greens:
Warm a skillet over medium high heat and add a drizzle of olive oil. Sauté the torn beet greens for about two minutes until just wilted but still green and bright. Quickly take them out so they keep their texture
Assemble the salad:
Arrange wilted greens on a platter then pile on the roasted beets and carrots. Tear open the burrata and tuck the creamy chunks throughout the vegetables. Drizzle with the vinaigrette and finish with extra rosemary. Add toasted nuts if you like for crunch
A plate of food with carrots and cheese. Save
A plate of food with carrots and cheese. | savorbysophie.com

Every time I pull the creamy burrata apart and see it settle on the warm vegetables I am reminded of Sunday dinners when my dad would always try to “steal” the first bite. The combination of sweet hot roots and that cool cheese is just unbeatable

Storage Tips

Roasted beets and carrots keep well in a covered container in the fridge for up to four days. Store the dressing and burrata separately. Assemble just before serving to keep textures crisp and the cheese creamy. You can rewarm the veggies lightly if you like before eating

Ingredient Substitutions

No golden beets Try all red beets or swap in some sweet potatoes for similar sweetness and color. Regular mozzarella can work in place of burrata but it will be firmer. For a vegan version use a cashew cream or a rich plant based cheese and use maple syrup in the dressing instead of honey

Serving Suggestions

Serve this salad as a centerpiece for brunch next to a crusty loaf of sourdough or a simple pasta. Add grilled salmon chicken or chickpeas for more protein. It makes a beautiful side for grilled lamb or steak too

Cultural and Historical Context

Roasted beet salads are rooted in Mediterranean and Italian cuisine where sweet roots are paired with creamy soft cheese and bold vinaigrettes. The classic combination of roasted vegetables and burrata comes from Puglia in southern Italy where dairy and garden produce are at the table every day

Recipe FAQs

→ How do I prevent beets from staining the carrots?

Keep the red beets separate from other vegetables during roasting to minimize color transfer.

→ What can I use instead of burrata?

Fresh mozzarella, goat cheese, or ricotta are all creamy alternatives that pair well with roasted vegetables.

→ How do I store leftovers?

Keep roasted vegetables separate from greens and dressing in the fridge for up to 4 days. Assemble before serving.

→ Can I add protein to this dish?

Grilled chicken, salmon, or chickpeas can be added for a more filling option without overpowering the salad.

→ What dressing variations work well?

Balsamic vinaigrette offers extra sweetness, while a citrus-based dressing provides a bright, zesty flavor.

→ How can I enhance the crunch?

Add toasted nuts such as walnuts, pecans, or almonds for contrasting texture and flavor.

Roasted Beets Carrots Burrata Salad

Sweet beets, carrots, burrata, and greens with tangy vinaigrette for a vibrant, satisfying seasonal salad.

Prep Time
20 min
Cook Time
30 min
Total Time
50 min
By: Sophie

Category: Salads

Skill Level: Intermediate

Cuisine: Contemporary European

Yield: 4 Serves (Serves 4 as a salad or light main)

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

→ Salad

01 3 red beets with tops, scrubbed, halved and sliced
02 3 golden beets with tops, scrubbed, halved and sliced
03 6 carrots, halved lengthwise
04 30 ml olive oil
05 Salt, to taste
06 Reserved beet greens, ribs removed and torn into pieces
07 Fresh burrata cheese, at room temperature for serving
08 Fresh rosemary, for garnish

→ Dressing

09 45 ml olive oil
10 30 ml white wine vinegar
11 15 ml honey
12 1 garlic clove, crushed
13 5 ml fresh rosemary, minced
14 Salt, to taste

Steps

Step 01

Preheat oven to 200°C. Trim beet tops, reserving the greens. Scrub beets thoroughly. Halve and slice beets and carrots. Remove ribs from beet greens and tear greens into pieces.

Step 02

Keep red beets separate from golden beets and carrots to prevent color bleeding. Toss sliced beets and carrots with 30 ml olive oil and salt. Arrange in a single layer on a baking tray, maintaining separation of red beets.

Step 03

Roast vegetables in the oven for 30 minutes, or until tender and caramelized at the edges.

Step 04

In a small bowl, whisk together 45 ml olive oil, 30 ml white wine vinegar, 15 ml honey, crushed garlic, minced rosemary, and salt until fully emulsified.

Step 05

Heat a skillet over medium-high heat with a drizzle of olive oil. Sauté beet greens for 2 minutes, until just wilted. Transfer greens to a serving platter.

Step 06

Arrange roasted vegetables over sautéed beet greens. Tear burrata cheese and distribute over the top. Drizzle with dressing and finish with fresh rosemary.

Notes

  1. Roast beets whole and unpeeled to retain moisture, then peel after roasting for easier handling.
  2. Keep burrata in its liquid until serving, and use at room temperature for optimal creaminess.
  3. Cut carrots slightly smaller than beets to ensure even roasting.
  4. Assemble salad just before serving to preserve freshness and texture.
  5. Dressing can be made ahead and refrigerated for up to a week.

Required Tools

  • Baking tray
  • Mixing bowls
  • Chef's knife
  • Cutting board
  • Skillet
  • Whisk

Allergen Information

Check all ingredients for potential allergens and consult a healthcare professional if needed.
  • Contains dairy (burrata cheese)

Nutrition Information (per serving)

These details are for informational purposes only and should not replace professional advice.
  • Calories: 330
  • Fats: 21 g
  • Carbohydrates: 27 g
  • Proteins: 9 g