This Roasted Beets and Carrots Salad with Burrata is a colorful and fresh way to enjoy simple, earthy veggies with a creamy twist. The sweetness of the roasted beets and carrots pairs perfectly with the soft, luscious burrata cheese. It’s a salad that feels special but is easy enough to make any day of the week.
I love roasting the beets and carrots until they’re tender and slightly caramelized—it really brings out their natural sweetness. Adding burrata on top makes the salad creamy and makes every bite feel just a little bit fancy without any extra work. I often sprinkle a little bit of fresh herbs or a drizzle of olive oil to finish it off, which really brightens the flavors.
This salad is great as a light lunch or as a side dish alongside grilled chicken or fish. I usually serve it slightly warm, right after roasting, so the burrata starts to soften and mix with the warm veggies. It’s one of those simple meals that everyone always asks for again because it’s healthy, satisfying, and so pretty on the plate.
Key Ingredients & Substitutions
Beets: Using a mix of red and golden beets adds vibrant color and variation in sweetness. If you can’t find golden beets, just stick to red—they still roast beautifully.
Carrots: Orange carrots are classic, but multicolored carrots (purple, yellow) add more visual interest and subtle flavor differences. Regular orange ones work just fine if mixed colors aren’t available.
Burrata: Burrata is wonderfully creamy and mild. If you don’t have burrata, fresh mozzarella or ricotta can be tasty alternatives, though they won’t be quite as rich or creamy.
Fresh herbs: Basil adds freshness and brightness. If you’re not a fan, arugula, oregano, or thyme are great options to vary the flavor. Herbs make the salad taste lively!
Olive oil & acid: Good-quality olive oil improves flavor a lot here. A splash of balsamic vinegar or lemon juice balances the sweetness of the roasted veggies and adds zest.
How Can I Roast Beets and Carrots Perfectly for Sweetness and Tenderness?
Roasting brings out natural sugars and softens vegetables nicely. Here’s how to do it well:
- Slice evenly (about 1/4 inch) so they cook at the same rate.
- Toss in olive oil, salt, and pepper to coat – this helps caramelization.
- Use a single layer on the baking sheet so veggies roast rather than steam.
- Roast at 400°F (200°C) for 35-45 minutes, flipping halfway for even cooking.
- You’ll know they’re done when edges look slightly caramelized and veggies are fork-tender.
Pro tip: Serve the veggies warm with burrata just added on top so the cheese softens slightly and spreads over the warm veggies for a creamy finish.
Equipment You’ll Need
- Kitchen peeler – I use this to easily peel the beets and carrots, making prep faster and safer.
- Sharp chef’s knife – helps slice the vegetables into even rounds for roasting.
- Cutting board – provides a stable surface for slicing and peeling.
- Large mixing bowl – for tossing the sliced vegetables with oil, salt, and pepper.
- Baking sheet – to roast the beets and carrots evenly and caramelize their edges.
- Parchment paper or silicone baking mat – keeps the veggies from sticking and makes cleanup easier.
- Serving plate – to arrange the roasted veggies and cheese for presentation.
Flavor Variations & Add-Ins
- Swap burrata for fresh mozzarella or ricotta if you want a different creamy texture.
- Add toasted nuts like walnuts or almonds for crunch and extra flavor.
- Sprinkle with chopped fresh herbs like parsley, dill, or mint to change the herb profile.
- Drizzle honey or balsamic glaze before serving for extra sweetness and shine.
Roasted Beets and Carrots Salad with Burrata
Ingredients You’ll Need:
Vegetables:
- 3 medium beets (a mix of red and golden if possible)
- 3 large carrots (orange or a mix of colors)
For Roasting & Seasoning:
- 2 tbsp olive oil, plus extra for drizzling
- Salt and freshly ground black pepper, to taste
For Topping:
- 1 ball burrata cheese (about 8 oz)
- 1 tbsp fresh basil, thinly sliced (or arugula for a peppery note)
- 1 tbsp fresh oregano or thyme, finely chopped (optional)
- 1 tsp red pepper flakes (optional, for a little heat)
- 1-2 tsp balsamic vinegar or lemon juice (optional, to brighten flavors)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep, 35-45 minutes to roast the vegetables, and just a few minutes to assemble. Overall, plan around 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Slice Your Vegetables:
Preheat your oven to 400°F (200°C). Peel the beets and carrots, then slice them into rounds about 1/4 inch thick for even roasting and tenderness.
2. Toss and Roast the Vegetables:
Place the sliced vegetables in a large bowl. Drizzle 2 tablespoons of olive oil over them and sprinkle with salt and pepper. Toss well to coat everything evenly. Spread the slices in a single layer on a baking sheet lined with parchment paper or a silicone mat. Roast for 35-45 minutes, flipping halfway through, until tender and edges are slightly caramelized.
3. Assemble the Salad:
Once roasted, transfer the beets and carrots to a serving plate. Tear the burrata cheese and place it on top or in the center of the warm vegetables. Drizzle some more olive oil over the entire salad. If you’d like, add a splash of balsamic vinegar or lemon juice for brightness. Sprinkle with fresh basil, oregano or thyme, and red pepper flakes for a little heat. Taste and adjust salt and pepper as needed.
4. Serve and Enjoy:
This salad is best served warm, so enjoy it soon after assembling. It pairs beautifully with grilled meats or crusty bread or stands alone as a fresh, colorful, and satisfying dish.
Can I Use Frozen Beets or Carrots for This Salad?
Yes, you can! Just make sure to fully thaw and pat them dry before roasting to avoid excess moisture. Keep in mind that frozen veggies might roast a little faster, so start checking for doneness a bit earlier.
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 before adding fresh burrata to keep the cheese creamy and fresh.
Can I Make This Salad Ahead of Time?
You can roast the vegetables a day in advance and store them in the fridge. Assemble the salad right before serving to keep the burrata soft and fresh and the herbs vibrant.
What Can I Use Instead of Burrata?
If burrata isn’t available, fresh mozzarella or ricotta make good substitutes. They’ll provide a creamy texture, though burrata is richer and creamier.
