Roasted Beets and Carrots Salad with Burrata is a delicious and colorful dish that brings together sweet, earthy flavors and creamy texture. This salad makes a perfect side dish for any meal or a light and healthy lunch. The combination of roasted vegetables and fresh burrata cheese creates a delightful mix of tastes that will impress your family and friends.
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Why Make This Recipe
This recipe is not just tasty, but it also offers many healthy benefits. Beets and carrots are packed with vitamins and minerals that are great for your health. Roasting the vegetables brings out their natural sweetness, making them even more enjoyable. The creamy burrata cheese adds a rich flavor that balances the salad perfectly. Plus, this dish is easy to make and looks beautiful on any table!
How to Make Roasted Beets and Carrots Salad with Burrata
Ingredients:
- 2 medium beets, peeled and cut into wedges
- 4 medium carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon fresh thyme (or dried)
- Salt and pepper, to taste
- 4 oz burrata cheese
- Fresh arugula or mixed greens (optional)
- Toasted walnuts or almonds (optional, for garnish)
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the beets and carrots with olive oil, balsamic vinegar, honey, thyme, salt, and pepper.
- Spread the vegetables in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and caramelized.
- Arrange the roasted vegetables on a serving plate.
- Tear the burrata into pieces and place it on top of the roasted veggies.
- Optionally, serve on a bed of arugula or mixed greens and sprinkle with toasted nuts.
- Drizzle with extra olive oil and balsamic vinegar if desired. Enjoy!
How to Serve Roasted Beets and Carrots Salad with Burrata
This salad can be served warm or at room temperature. It works well as a side dish for grilled meats, fish, or as a light lunch on its own. You can also add a slice of crusty bread to make it a complete meal.
How to Store Roasted Beets and Carrots Salad with Burrata
If you have leftovers, store the salad in an airtight container in the fridge. It is best to keep the burrata separate from the roasted vegetables until you are ready to eat. The salad can last for 2-3 days in the fridge. Reheat the vegetables if desired, but be gentle with the burrata.
Tips to Make Roasted Beets and Carrots Salad with Burrata
- Make sure the beets and carrots are cut into similar sizes for even cooking.
- You can use other herbs like rosemary or parsley for a different flavor.
- If you like a bit of heat, add some red pepper flakes to the dressing.
Variation
Feel free to add other vegetables like sweet potatoes, parsnips, or even Brussels sprouts to the salad. You can also swap out the burrata for feta or goat cheese if you prefer a different cheese flavor.
FAQs
1. Can I make this salad ahead of time?
Yes, you can roast the beets and carrots ahead of time and store them in the fridge. Just add the burrata and any greens right before serving.
2. Is this salad vegan?
No, the burrata cheese makes it not vegan. However, you can omit the cheese or use a vegan alternative to make it suitable for a vegan diet.
3. What if I don’t have balsamic vinegar?
If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar as a substitute. Just adjust the amount to match your taste.
Roasted Beets and Carrots Salad with Burrata
Ingredients
Roasted Vegetables
- 2 medium beets, peeled and cut into wedges Cut into similar sizes for even cooking
- 4 medium carrots, peeled and cut into sticks Cut into similar sizes for even cooking
- 2 tablespoons olive oil For roasting
- 1 tablespoon balsamic vinegar Can substitute with red wine or apple cider vinegar
- 1 teaspoon honey For sweetness
- 1 teaspoon fresh thyme (or dried) Other herbs like rosemary or parsley can be used
- Salt and pepper, to taste
Final Assembly
- 4 oz burrata cheese Tear into pieces before adding to salad
- Fresh arugula or mixed greens (optional) For serving
- Toasted walnuts or almonds (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the beets and carrots with olive oil, balsamic vinegar, honey, thyme, salt, and pepper.
- Spread the vegetables in a single layer on the baking sheet.
Cooking
- Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and caramelized.
Assembly
- Arrange the roasted vegetables on a serving plate.
- Tear the burrata into pieces and place it on top of the roasted veggies.
- Optionally, serve on a bed of arugula or mixed greens and sprinkle with toasted nuts.
- Drizzle with extra olive oil and balsamic vinegar if desired. Enjoy!
