This Roasted Beets and Carrots Salad with Burrata is a beautiful mix of sweet, earthy roasted vegetables paired with creamy, luscious burrata cheese. The beets and carrots come out tender and caramelized from the roasting, which brings out their natural sweetness and adds a bit of warmth to the dish. The burrata on top adds a cool, creamy texture that melts in your mouth and balances the whole salad perfectly.
I love making this salad when I want something colorful and fresh but still a bit special. Roasting the veggies in the oven is so simple, and it fills the kitchen with a lovely, cozy aroma while they cook. I usually drizzle some good olive oil and a little balsamic vinegar over the top, then sprinkle some fresh herbs to brighten things up. It’s one of those salads that feels fancy but isn’t complicated at all—perfect for a quick lunch or a light dinner.
One of my favorite ways to enjoy this salad is with some crusty bread on the side to scoop up all the creamy burrata and roasted veggies. It’s a dish that always gets compliments and makes me feel like I served something both healthy and delicious. Plus, the colors on the plate are so cheerful, it instantly lifts my mood! This salad is a lovely way to enjoy roasted vegetables in a fresh and satisfying way.
Key Ingredients & Substitutions
Beets: I love using a mix of red and golden beets for color and sweetness. If you can’t find golden beets, just use all red—it’s still delicious! Also, try to keep pieces similar in size for even roasting.
Carrots: Fresh, firm carrots work best. You can swap with parsnips or sweet potatoes if you want a different sweet earthiness. Just adjust roasting times if needed.
Burrata: This creamy cheese is the star here. If it’s not available, fresh mozzarella or ricotta works as a mild, creamy substitute, but burrata adds a lovely richness that’s hard to beat.
Fennel Seeds & Oregano: Toasting them brings out flavor. If you don’t have fennel seeds, you could use a pinch of anise seeds or even celery seeds for a slight twist.
Olive Oil and Vinegar: Good-quality olive oil enhances the salad’s richness. Balsamic vinegar adds tang and sweetness, but lemon juice makes it fresher and brighter—choose your favorite.
How Do You Roast Beets and Carrots Perfectly?
Roasting root veggies gets their natural sugars caramelized, giving a fuller flavor. Here’s how I do it:
- Preheat oven to 400°F (200°C).
- Cut veggies into similar-sized pieces to cook evenly.
- Toss with olive oil, salt, and pepper—don’t skip this step for flavor and crisping.
- Spread in one layer on a baking sheet, giving space between pieces so they roast instead of steam.
- Roast for about 30-40 minutes, stirring halfway to get even color and avoid burning.
- Test doneness by piercing with a fork—it should be tender but not mushy.
This slow roast brings out natural sweetness and gives a tender, slightly caramelized texture that pairs beautifully with creamy burrata.
Equipment You’ll Need
- Baking sheet – I recommend a sturdy one with sides to roast the vegetables evenly without spills.
- Mixing bowls – useful for tossing the beets and carrots with oil and spices; I like glass bowls for easy cleanup.
- Small dry skillet – perfect for lightly toasting the fennel seeds and oregano to intensify their flavors.
- Knife and cutting board – these make chopping the beets and carrots quick and safe.
- Serving platter or bowl – a nice presentation helps show off the vibrant colors of the salad.
Flavor Variations & Add-Ins
- Swap burrata for fresh mozzarella or ricotta for a slightly different creamy texture and flavor.
- Add toasted nuts like walnuts or pistachios for crunch and extra richness.
- Include fresh herbs like parsley or basil for a burst of freshness.
- Drizzle with a honey-balsamic glaze instead of vinegar for a touch of sweetness and shine.
Roasted Beets and Carrots Salad with Burrata
Ingredients You’ll Need:
For the Roasted Vegetables:
- 3 medium beets (red and golden), peeled and cut into chunks or thick slices
- 3 medium carrots, peeled and cut into thick rounds
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Seasoning:
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds, lightly crushed
- ½ teaspoon red chili flakes (optional)
For Serving:
- 1 ball burrata cheese (about 4-6 oz)
- Fresh dill sprigs or chopped fresh dill, for garnish
- 1 tablespoon balsamic vinegar or lemon juice (optional, for extra tang)
How Much Time Will You Need?
This salad takes about 10 minutes to prepare, 30-40 minutes to roast the vegetables, and a few minutes to assemble and season. All in all, expect around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 400°F (200°C). In a large bowl, toss the peeled and cut beets and carrots with olive oil, salt, and pepper until they are evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper or lightly greased. Roast for 30-40 minutes, stirring halfway through to ensure they cook evenly and develop a nice caramelized color. Test with a fork until they are tender but still hold their shape.
2. Toast the Spices:
While the vegetables roast, place the fennel seeds and dried oregano in a small dry skillet over medium heat. Toast them for 1-2 minutes until fragrant, then remove from heat and mix them with the red chili flakes. Set this spice blend aside.
3. Assemble the Salad:
Once the beets and carrots are roasted, transfer them to a serving plate or bowl. Drizzle a little extra olive oil and the balsamic vinegar or lemon juice if you like a tangy touch. Place the burrata ball gently in the center of the roasted vegetables. Sprinkle the toasted spice mixture and fresh dill evenly on top. Serve immediately, allowing the creamy burrata to soften and blend with the warm vegetables.
Enjoy your delicious and colorful roasted beet and carrot salad topped with creamy burrata!
Can I Use Frozen Beets or Carrots?
Yes, you can! Just make sure to thaw them completely and pat dry before roasting to avoid excess moisture. Frozen veggies might roast a little faster, so keep an eye on them.
How Should I Store Leftovers?
Store roasted vegetables and burrata separately in airtight containers in the fridge for up to 2 days. Burrata is best fresh, so add it just before serving again.
Can I Substitute Burrata with Another Cheese?
Absolutely! Fresh mozzarella or ricotta are great alternatives that offer creaminess, though burrata has a richer, buttery texture that really shines in this salad.
What’s the Best Way to Reheat Roasted Veggies?
Reheat gently in a 350°F (175°C) oven for about 10-15 minutes or until warmed through. Avoid microwaving if possible, as it can make them soggy.
