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Roasted Beets & Carrots with Creamy Burrata Salad Recipe

Roasted Beets & Carrots with Creamy Burrata Salad Recipe
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4.5 from 29 reviews

This Roasted Beets & Carrots with Creamy Burrata Salad is a delightful and colorful dish that combines the earthy sweetness of roasted beets and carrots with the creamy richness of burrata cheese. Tossed with fresh herbs and nuts, and finished with a drizzle of balsamic glaze or honey, this salad is a perfect balance of flavors and textures.

Ingredients

Units Scale

For the Roasted Vegetables:

  • 3 medium beets, peeled and cut into wedges
  • 3 large carrots, peeled and sliced into thick coins
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar

For the Salad:

  • 4 cups mixed greens or arugula
  • 2 balls burrata cheese
  • 2 tablespoons chopped fresh herbs (such as parsley or dill)
  • 1/4 cup chopped walnuts or pistachios (optional)
  • Drizzle of honey or balsamic glaze (optional for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Roast Vegetables: Place beet wedges and carrot slices on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized. Drizzle with balsamic vinegar.
  3. Assemble Salad: Arrange greens on a platter. Top with roasted vegetables, torn burrata, herbs, and nuts if using. Drizzle with honey or balsamic glaze.
  4. Serve: Serve immediately and enjoy!

Notes

  • Golden beets can be used for less staining and a milder flavor.
  • This salad can be served warm or at room temperature.
  • To add protein, top with grilled chicken or lentils.

Nutrition

Find it online: https://easy-tapas-recipes.com/roasted-beets-and-carrots-with-creamy-burrata-salad-recipe/