Roasted Beets & Carrots with Creamy Burrata Salad

Looking for a salad that’s both hearty and refreshing? This Roasted Beets & Carrots with Creamy Burrata Salad is the perfect combination of sweet, earthy roasted vegetables, creamy cheese, and fresh greens. The tender, caramelized beets and carrots come together beautifully with a dollop of rich burrata, creating a satisfying dish that’s full of flavor and texture. Whether you’re serving it as a main course or a side, this salad is sure to become a favorite on your table. It’s got all the cozy vibes, with a touch of elegance—perfect for impressing guests or treating yourself to something special!

Why You’ll Love Roasted Beets & Carrots with Creamy Burrata Salad

• Perfect for All Seasons: Roasting the vegetables brings out their natural sweetness, making this salad an excellent option whether it’s cold or warm outside. Plus, it’s versatile enough for any season!
• Rich in Flavor: The sweetness of the roasted beets and carrots is balanced by the creamy, slightly tangy burrata, creating an irresistible contrast.
• Simple Yet Elegant: It’s an easy salad to prepare but looks so elegant with the colorful beets, carrots, and luscious burrata. It’s a guaranteed conversation starter.
• Packed with Nutrients: Beets and carrots are rich in antioxidants and vitamins, making this salad not only delicious but good for you too.
• Customizable: Add a protein like grilled chicken or chickpeas to make it even more filling, or play with the dressing to suit your taste!

Ingredients

Here’s what you’ll need for this Roasted Beets & Carrots with Creamy Burrata Salad:

• Beets: The earthy flavor and vibrant color of roasted beets make them the star of this salad. They’re sweet and tender when roasted, bringing depth to the dish.
• Carrots: Roasted carrots add a subtle sweetness and a bit of crunch, complementing the soft, creamy burrata and earthy beets.
• Burrata: Creamy and decadent, burrata cheese adds a luxurious touch to the salad. Its rich, milky flavor brings everything together beautifully.
• Mixed Greens: A fresh bed of greens like arugula, spinach, or baby kale provides a light, peppery contrast to the roasted vegetables and creamy cheese.
• Olive Oil: For roasting the vegetables and drizzling over the salad, olive oil adds richness and helps caramelize the beets and carrots to perfection.
• Balsamic Vinegar: A drizzle of balsamic vinegar adds a tangy, slightly sweet finish to the dish, complementing the flavors of the roasted vegetables.
• Fresh Herbs: A sprinkle of fresh herbs like thyme, parsley, or basil can elevate the flavor and add a touch of brightness.
• Salt & Pepper: For seasoning the vegetables and salad, salt and pepper bring everything into balance.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this colorful, creamy salad:

Roast the Vegetables:
Preheat your oven to 400°F (200°C). Peel and slice the beets and carrots into uniform pieces. Toss them with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for about 30-35 minutes, or until tender and caramelized, stirring halfway through for even cooking.

Prepare the Salad Base:
While the vegetables are roasting, prepare your greens. Wash and dry the mixed greens, then toss them in a large bowl with a little olive oil, salt, and pepper.

Prepare the Burrata:
Carefully open the burrata and let it come to room temperature while the vegetables finish roasting. This allows the creamy inside to soften and spread easily when served.

Assemble the Salad:
Once the vegetables are done roasting, let them cool slightly. Place the greens on a serving platter, then arrange the roasted beets and carrots on top.

Top with Burrata:
Place the burrata in the center of the salad, gently tearing it open to reveal the creamy interior.

Drizzle the Dressing:
Drizzle balsamic vinegar over the salad and vegetables. For extra flavor, you can add a few fresh herbs, like thyme or parsley, on top.

Serve and Enjoy:
Toss everything gently, or serve as is, letting the burrata create creamy pockets in the salad as you dig in. Serve immediately for the best texture and flavor.

Nutrition Facts

Servings: 4
Calories per serving: 300-350

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

How to Serve Roasted Beets & Carrots with Creamy Burrata Salad

This salad is a perfect side dish or a light main course. Here are some ideas for serving:

• As a Side: Pair this salad with grilled meats, such as chicken, steak, or lamb. The earthy roasted veggies and creamy burrata complement the richness of the protein.
• As a Main: Add a protein like grilled chicken, chickpeas, or roasted tofu to make it more substantial for a complete meal.
• For Meal Prep: Roast the vegetables in advance and store them in the fridge for up to 3 days. Assemble the salad just before serving with fresh greens and burrata.
• For a Party: Serve this salad on a large platter for a beautiful and colorful addition to your next dinner party or gathering.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Roast the Veggies Ahead of Time: Roast the beets and carrots earlier in the day or the night before to save time. You can store them in the fridge and assemble the salad later.
• Experiment with Dressings: If balsamic vinegar isn’t your thing, try a honey mustard dressing or a lemon vinaigrette for a different twist.
• Use Pre-Cooked Beets: If you’re short on time, you can use store-bought, pre-cooked beets instead of roasting them yourself.
• Add Nuts or Seeds: Toasted walnuts, pine nuts, or pumpkin seeds add a crunchy element that enhances the flavor and texture of the salad.
• Vegan Option: Skip the burrata and try a vegan cheese, or make a creamy dressing using cashews or tahini for a dairy-free option.

FAQ Section

Q1: Can I make this salad ahead of time?
A1: Yes, you can roast the beets and carrots in advance and store them in the fridge. Assemble the salad right before serving for the freshest taste.

Q2: Can I use a different cheese instead of burrata?
A2: Yes, goat cheese or fresh mozzarella would also work well in this salad if you don’t have burrata.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 2 days. Burrata may lose some of its creamy texture, so it’s best enjoyed fresh.

Q4: Can I add a different type of protein to this salad?
A4: Absolutely! Grilled chicken, steak, or even crispy chickpeas would be great additions to make this salad more filling.

Q5: Can I make this salad gluten-free?
A5: Yes, this salad is naturally gluten-free as long as you ensure the dressing and any added toppings (like nuts) are gluten-free.

Q6: How can I make this salad spicier?
A6: If you like a bit of heat, add a pinch of red pepper flakes to the dressing, or sprinkle some chili powder on the roasted vegetables before cooking.

Q7: Can I substitute the carrots with another vegetable?
A7: Yes! Roasted sweet potatoes, parsnips, or even squash would be great substitutes for the carrots in this salad.

Q8: How do I roast the beets and carrots if I don’t have a lot of time?
A8: To speed up roasting, you can slice the beets and carrots into smaller pieces to reduce cooking time.

Q9: Can I make this salad vegan?
A9: Yes, simply omit the burrata or substitute it with a vegan cheese or creamy dressing.

Q10: What’s the best way to serve this salad for a crowd?
A10: Serve this salad family-style on a large platter with extra burrata on the side for guests to add as they wish. It’s sure to be a crowd-pleaser!

Conclusion

This Roasted Beets & Carrots with Creamy Burrata Salad is the perfect balance of sweet, savory, and creamy flavors, all wrapped up in a beautiful, vibrant dish. Whether you serve it as a light meal or as a stunning side, it’s sure to delight your taste buds and make your table look gorgeous. Give it a try—you’ll be hooked after the first bite!

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