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Roasted Beets and Carrots with Burrata Salad

Elevate Your Meal with Roasted Beets and Carrots Salad

This Roasted Beets and Carrots with Burrata Salad is a colorful, nutritious dish that's perfect for both weeknight dinners and special gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium red beets roast until tender for the sweetest flavor
  • 3 medium golden beets their honey-like sweetness brightens the dish
  • 5 medium carrots add an earthy sweetness that pairs perfectly with the beets
For the Dressing
  • 3 tablespoons olive oil enhances the veggies’ caramelization while adding richness
  • 1 teaspoon sea salt balances and elevates all the flavors
  • 1 teaspoon cracked black pepper adds a subtle hint of heat and depth
For the Topping
  • 8 ounces burrata cheese this creamy delight complements the roasted veggies beautifully
  • 2 tablespoons chopped fresh parsley or dill adds a fresh herbaceous note for brightness
  • 1 tablespoon balsamic glaze or honey optional, a drizzle brings a rich sweetness to round out the flavors

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • Sharp knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. Peel and slice the red and golden beets into ¼-inch rounds, and chop the carrots into bite-sized pieces.
  3. Line a baking sheet with parchment paper and arrange the sliced beets and carrots separately.
  4. Drizzle the vegetables with olive oil, and sprinkle with sea salt and cracked black pepper. Toss to coat.
  5. Place the baking sheet in the oven and roast the vegetables for 35–40 minutes, flipping halfway through.
  6. Once roasted, allow the vegetables to cool slightly for about 5 minutes before plating.
  7. Place the burrata cheese in the center of the plate and optionally split it open.
  8. Sprinkle chopped parsley or dill over the vegetables and drizzle with balsamic glaze or honey if using.
  9. Serve immediately or let sit at room temperature before enjoying.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 250mgPotassium: 700mgFiber: 8gSugar: 10gVitamin A: 150IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

This salad can be made ahead by roasting the veggies and storing them in the fridge for a day. Allow to come to room temperature before assembling.

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