Introduction
The Roasted Beets and Carrots Salad with Burrata is a delightful and colorful dish that combines the earthy sweetness of roasted vegetables with the creamy richness of Burrata cheese. This salad not only looks beautiful on the plate, but it also delivers a delicious combination of flavors and textures. The golden and red beets bring vibrant hues to the dish, while the roasted carrots add a caramelized depth. The addition of creamy Burrata creates a luxurious, indulgent contrast to the vegetables, and the rosemary-infused dressing ties everything together with a light, tangy sweetness.
Perfect for special occasions or a fancy meal at home, this roasted vegetable salad is satisfying yet refreshing. The balance between the hearty roasted root vegetables and the fresh, delicate Burrata makes it a versatile dish that can be served as a starter or a light main course.
Ingredients:
For the Salad:
- 3 red beets, trimmed and peeled
- 3 golden beets, trimmed and peeled
- 6 carrots, halved lengthwise
- Olive oil (for roasting and sautéing)
- Salt, to taste
- Burrata cheese (1-2 balls, depending on preference)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp fresh rosemary, finely chopped
- Salt, to taste
Preparation:
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C). This will ensure the oven is ready to roast the vegetables to perfection.
Step 2: Prepare Vegetables
Peel and cut the red and golden beets into wedges, ensuring they are roughly the same size for even roasting. Halve the carrots lengthwise. In a bowl, toss the beets and carrots with olive oil and a sprinkle of salt. Make sure all the vegetables are well-coated with oil and seasoning. Spread them in a single layer on a baking sheet, ensuring they aren’t overcrowded so they can roast evenly. Roast the vegetables for about 30 minutes, or until they are tender and have a slight caramelized edge. You’ll know they’re ready when a fork easily pierces through the beets and carrots.
Step 3: Sauté Beet Greens
While the beets and carrots are roasting, don’t waste the beet greens! Rinse them thoroughly and chop them into manageable pieces. In a pan, heat a little olive oil over medium heat. Add the beet greens and sauté until they are wilted and tender, about 3-5 minutes. Set them aside for later assembly.
Step 4: Make the Dressing
In a small bowl, whisk together the dressing ingredients: olive oil, white wine vinegar, honey, minced garlic, rosemary, and a pinch of salt. The honey adds a subtle sweetness to balance the acidity of the vinegar, while the rosemary provides a fragrant, herbal note that complements the roasted vegetables perfectly.
Step 5: Assemble the Salad
Once the roasted vegetables have cooled slightly, it’s time to assemble the salad. In a large serving dish, combine the roasted beets and carrots with the sautéed beet greens. Gently tear the Burrata cheese and place it on top of the roasted vegetables. The creamy, soft texture of the Burrata will blend beautifully with the warmth of the roasted vegetables.
Step 6: Dress and Serve
Drizzle the salad with the prepared rosemary dressing, making sure to coat the vegetables and cheese evenly. Serve the salad immediately to enjoy the contrast of warm roasted vegetables, cool creamy Burrata, and the fresh tangy dressing.
Cooking Note:
- You can roast the vegetables in advance and store them in the refrigerator for up to 2 days. Just bring them back to room temperature or gently reheat them before assembling the salad.
- If you can’t find Burrata cheese, fresh mozzarella is a good substitute, though Burrata’s creamy center is unmatched in this recipe.
Serving Suggestions:
This roasted beet and carrot salad can be enjoyed on its own as a light lunch or as a side dish to a more substantial meal. Pair it with grilled chicken, roasted lamb, or crusty bread to soak up the delicious dressing. The salad also works well with a glass of white wine or a crisp rosé, enhancing the vibrant flavors of the roasted vegetables and the rich Burrata.
For a festive presentation, serve this salad on a large platter with a scattering of fresh herbs like parsley or thyme to enhance its color and flavor. It’s a wonderful choice for holiday gatherings or summer garden parties, as it brings both elegance and comfort to the table.
Tips:
- To get the most flavor out of your beets and carrots, don’t be shy with the olive oil and salt during roasting. The oil helps the vegetables caramelize, and the salt brings out their natural sweetness.
- If you prefer a bit more crunch in your salad, add toasted nuts like walnuts or pistachios. The nuts will provide a satisfying texture and add an extra layer of richness to the dish.
- Leftovers? Transform this salad into a heartier meal by tossing the roasted veggies with grains like quinoa or farro, and use the Burrata as a creamy topping.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information:
- Calories: 320 per serving (serves 4)
- Protein: 9g
- Sodium: 420mg
Conclusion
Roasted Beets and Carrots Salad with Burrata is a stunning, flavorful salad that combines the earthy flavors of roasted root vegetables with the creamy decadence of Burrata cheese. The rosemary-infused dressing adds a tangy brightness, while the sautéed beet greens provide an extra layer of depth to this simple yet elegant dish. Whether you’re hosting a dinner party or looking for a nutritious, satisfying meal, this salad is sure to please. With its vibrant colors, robust flavors, and contrasting textures, it’s a dish that’s as delightful to eat as it is to look at. Enjoy every bite of this irresistible combination of roasted beets, carrots, and creamy cheese!