Roasted Beet & Carrot Salad with Burrata
This Roasted Beet and Carrot Salad with Burrata is a vibrant and delicious dish that perfectly balances earthy sweetness, creamy richness, and fresh herbs. Roasted beets and carrots are caramelized in the oven, then paired with creamy burrata cheese, toasted nuts, and a tangy citrus dressing. This dish works as a stunning appetizer, side salad, or even a light meal.
Time Required
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Roasted Vegetables
3 medium beets (red, golden, or a mix), peeled and cut into wedges
3 large carrots, peeled and sliced diagonally
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon honey (optional, for caramelization)
1 teaspoon balsamic vinegar
For the Salad
1 large ball of burrata cheese (or 2 smaller ones)
¼ cup toasted walnuts or pistachios, roughly chopped
1 cup arugula or baby greens
2 tablespoons fresh basil or mint, chopped
¼ cup pomegranate seeds (optional, for extra sweetness)
For the Dressing
3 tablespoons olive oil
1 tablespoon balsamic vinegar (or red wine vinegar)
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
½ teaspoon orange zest
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Step 1:Roast the Beets & Carrots
1. Preheat oven to 400°F (200°C).
2. Toss the beets and carrots with olive oil, salt, pepper, honey (if using), and balsamic vinegar on a baking sheet.
3. Roast for 35-40 minutes, flipping halfway, until tender and caramelized
Step 2: Prepare the Dressing
1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, orange zest, salt, and pepper.
Step 3: Assemble the Salad
1. Arrange the roasted beets and carrots on a serving platter with arugula.
2. Gently place the burrata in the center and tear it open slightly.
3. Drizzle with the dressing and sprinkle with toasted walnuts, fresh basil/mint, and pomegranate seeds.
Step 4: Serve
Serve immediately with crusty bread or as a side dish.
Nutritional Information
Calories: 280
Protein: 8g
Carbohydrates: 21g
Fiber: 4g
Sugar: 9g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 20mg
Sodium: 320mg
Recipe Notes & Tips
Make Ahead: Roast the vegetables a day in advance and store them in the fridge. Assemble just before serving.
Nut-Free Option: Skip the walnuts or replace them with toasted sunflower seeds.
Daily free:Swap burrata for cashew cheese or a drizzle of tahini.
Serving Ideas: Serve with warm pita, quinoa, or a side of grilled chicken.
Storage: Leftovers can be stored in an airtight container for 1-2 days, but it’s best eaten fresh.