This Roasted Beets and Carrots Salad with Burrata is a colorful and fresh mix of sweet, tender roasted beets and carrots paired with creamy, soft burrata cheese. The natural earthiness of the root vegetables comes through, while the burrata adds a mild, rich contrast that makes every bite rewarding.
I love how simple this salad feels but still looks like something special enough to serve at a dinner party or just for a weekday lunch. Roasting the beets and carrots brings out their natural sweetness, and when you break open the burrata, it melts a little on the warm veggies—it’s pretty wonderful. I like to drizzle a little olive oil and sprinkle some fresh herbs on top to brighten it up even more.
One tip I’ve found handy is to roast the vegetables a day ahead to save time when serving. It also lets the flavors develop even more. This salad feels like a perfect way to enjoy healthy, vibrant veggies with something creamy and comforting, and it’s great paired with crusty bread or as a side to grilled chicken or fish.
Key Ingredients & Substitutions
Beets and Carrots: Using a mix of red, golden, and chioggia beets offers a beautiful color contrast and adds subtle differences in sweetness. Feel free to use just one type if that’s what you have. For the carrots, multicolored varieties bring more visual appeal but orange carrots work fine.
Burrata Cheese: Burrata brings a creamy, soft texture that contrasts nicely with the roasted veggies. If burrata isn’t available, fresh mozzarella or ricotta can be a good substitute but won’t be quite as rich in creaminess.
Walnuts: Toasted walnuts add crunch and a slightly bitter flavor. You can swap them for pecans, hazelnuts, or even toasted pumpkin seeds based on your preference.
Olive Oil and Herbs: Good quality olive oil uplifts the dish, giving it a fruity, peppery touch. Fresh thyme or oregano complements the earthiness of the beets. Feel free to use parsley or basil for a brighter herb flavor.
How Do I Roast Beets and Carrots So They’re Tender and Flavorful?
Roasting root vegetables brings out their natural sweetness and improves texture, but it’s important to get it right. Here’s how:
- Cut Evenly: Slice the beets and carrots into chunks or rounds about the same size. This ensures they cook evenly.
- Coat with Oil & Season Well: Toss them thoroughly with olive oil, salt, and pepper. The oil helps with caramelization and prevents drying out.
- Don’t Overcrowd the Pan: Spread veggies in a single layer on the baking sheet so air can circulate. Crowding causes steaming rather than roasting.
- Roast at High Heat: Use 400°F (200°C) for about 35-45 minutes. Check about halfway and gently turn to get even browning.
- Test for Doneness: The veggies should be fork-tender with some caramelized edges but not mushy.
- Cool Slightly Before Serving: Letting them cool just a bit helps the flavors settle and makes handling easier when plating.
Once roasted, adding the creamy burrata while veggies are still slightly warm creates a lovely melt that pulls the salad together beautifully.
Equipment You’ll Need
- Baking sheet – I recommend a large one to keep the vegetables in a single layer so they roast evenly.
- Parchment paper or foil – makes cleanup easier and prevents sticking.
- Mixing bowl – for tossing the beets and carrots with oil and seasonings.
- Chef’s knife and cutting board – for peeling and chopping the vegetables.
- Serving platter or plate – for arranging and presenting the salad.
- Spatula or tongs – to turn the vegetables during roasting and serve them.
Flavor Variations & Add-Ins
- Cheese swaps: Use fresh mozzarella or goat cheese if burrata isn’t available for a slightly different creaminess.
- Nut options: Substitute walnuts with pecans, toasted almonds, or pumpkin seeds for extra crunch.
- Herb changes: Add basil, parsley, or cilantro for different fresh herb flavors.
- Extras: Sprinkle in some crumbled feta or chopped olives for a salty punch, or add sliced avocado for creaminess.
How to Make Roasted Beets and Carrots Salad with Burrata
Ingredients You’ll Need:
Vegetables and Dressing:
- 3 medium beets (red, golden, or chioggia), peeled and cut into thick slices or wedges
- 4 medium carrots (different colors if you have them), peeled and cut into thick rounds or chunks
- 2 tablespoons olive oil, plus extra for drizzling
- Salt and freshly ground black pepper, to taste
For the Salad:
- 1 ball burrata cheese (4–6 ounces)
- ¼ cup walnuts, roughly chopped and toasted
- Fresh thyme or oregano sprigs, for garnish
- 1 tablespoon balsamic or sherry vinegar (optional)
- Fresh herbs like parsley or microgreens (optional)
How Much Time Will You Need?
Plan on about 10 minutes to prepare the vegetables and get everything ready, plus 35 to 45 minutes to roast the beets and carrots until tender and caramelized. Then just a few minutes to assemble the salad. So overall, around 50 minutes, mostly hands-off roasting time.
Step-by-Step Instructions:
1. Prep and Roast the Vegetables:
First, preheat your oven to 400°F (200°C). In a large bowl, toss the sliced beets and carrots with 2 tablespoons of olive oil, salt, and freshly ground pepper. Spread them out evenly on a baking sheet lined with parchment paper or foil. Roast for 35 to 45 minutes, flipping them gently halfway through, until they are tender and caramelized on the edges.
2. Assemble the Salad:
Take the roasted vegetables out of the oven and let them cool just a bit. Then arrange them attractively on a serving plate. Place the burrata cheese right in the center.
3. Add Finishing Touches:
Drizzle some extra olive oil over the entire salad, including the burrata. Sprinkle toasted walnuts and fresh herb sprigs on top. If you like, add a splash of balsamic or sherry vinegar to brighten the flavors and crack some fresh black pepper over everything.
4. Serve and Enjoy:
Serve the salad immediately. When you cut into the burrata, the creamy inside will slowly mingle with the warm, sweet roasted veggies—such a lovely mix of flavors and textures!
Can I Use Frozen Beets or Carrots for This Salad?
Yes, you can use frozen beets or carrots, but make sure to thaw and drain them well before roasting. Frozen veggies tend to release more moisture, so pat them dry with paper towels to help achieve good caramelization.
How Should I Store Leftovers?
Store leftover roasted vegetables and burrata separately in airtight containers in the fridge for up to 2 days. Reheat the veggies gently in the oven or on the stove and add fresh burrata when serving to keep its creamy texture.
Can I Make This Salad Ahead of Time?
Absolutely! Roast the beets and carrots a day ahead and keep them refrigerated. Assemble the salad just before serving and add the burrata and walnuts fresh to maintain the best texture and flavor.
What Can I Substitute If I Don’t Have Burrata?
If you can’t find burrata, fresh mozzarella or ricotta cheese makes a good substitute. While they’re less creamy, they still pair nicely with the sweet roasted vegetables and crunchy walnuts.