If you’re craving a salad that bursts with vibrant colors and layers of rich, comforting flavors, the Roasted Beets & Carrots with Creamy Burrata Salad Recipe is just the ticket. This dish masterfully balances the earthy sweetness of oven-roasted beets and carrots with the luscious creaminess of burrata cheese, all brought together by a tangy balsamic dressing and the satisfying crunch of toasted pine nuts. Whether you’re looking for an impressive side or a light main, this recipe is guaranteed to delight your taste buds and brighten your table.
Ingredients You’ll Need
Every ingredient in this salad is simple yet vital, contributing to a harmonious blend of taste, texture, and color that makes this dish unforgettable. From the naturally sweet roasted veggies to the silky burrata and the zesty dressing, each component shines in its own unique way.
- 2 medium beets, peeled and sliced into rounds: Their earthy sweetness deepens with roasting and gives the salad its signature deep color.
- 2 large carrots, peeled and sliced into rounds: Adds vibrant orange hues and natural sweetness that complements the beets beautifully.
- 2 tablespoons olive oil (for roasting): Helps caramelize the vegetables, enhancing their flavors and creating a gorgeous golden finish.
- Salt and pepper to taste: Essential for balancing and elevating every ingredient’s flavor.
- 2 balls burrata cheese (about 6 oz each): The star creamy element that adds indulgence and a melt-in-your-mouth texture.
- 1/4 cup toasted pine nuts (optional, for crunch): Introduces a delightful crunch and nutty undertone to the salad.
- Fresh parsley or arugula (for garnish): Provides a pop of fresh green color and a peppery bite.
- 1 tablespoon balsamic vinegar: Brings a lovely tangy depth that cuts through the richness beautifully.
- 1 tablespoon Dijon mustard: Adds a subtle sharpness that balances the sweet and creamy elements.
- 1 teaspoon honey (optional, for sweetness): Rounds out the dressing with a gentle touch of natural sweetness.
- 3 tablespoons extra virgin olive oil (for dressing): Creates a smooth, rich texture to bring all the flavors together.
How to Make Roasted Beets & Carrots with Creamy Burrata Salad Recipe
Step 1: Preheat the Oven
Start by heating your oven to 400°F (200°C). Lining a baking sheet with parchment paper will prevent sticking and make cleanup a breeze, setting you up for a smooth cooking process.
Step 2: Roast the Beets and Carrots
Spread the sliced beets and carrots evenly on the prepared baking sheet. Drizzle them with 2 tablespoons of olive oil, then sprinkle with salt and pepper. This simple seasoning is all you need to enhance their natural sweetness during roasting.
Step 3: Cook Until Tender and Caramelized
Roast your veggies for about 25-30 minutes, flipping them halfway through to ensure even cooking. Keep an eye out for tender, slightly caramelized edges—that beautiful browning that brings out incredible depth in the beets and carrots. Let them cool for a few minutes before moving on.
Step 4: Whisk Up the Dressing
In a small bowl, combine the balsamic vinegar, Dijon mustard, and honey if you desire a touch of extra sweetness. Slowly whisk in 3 tablespoons of extra virgin olive oil until the dressing is smooth and emulsified. Taste and season with salt and pepper to make it truly shine.
Step 5: Assemble the Salad
Arrange the roasted beets and carrots on a large serving platter, showcasing their juicy caramelized edges and radiant colors. Tear the burrata into generous, creamy pieces and scatter them over the vegetables, creating a luscious contrast that’s hard to resist.
Step 6: Add Finishing Touches
Drizzle the balsamic dressing evenly over the salad. If you’re using toasted pine nuts, sprinkle them on top now for added crunch and nuttiness. Finish by garnishing with fresh parsley or arugula leaves to add a burst of fresh herbaceous flavor and vibrant green color.
Step 7: Serve and Enjoy
This salad is best served immediately while the burrata’s creaminess is at its peak and the roasted vegetables are still slightly warm. It’s a beautiful plate with flavors that mingle delightfully, sure to impress at any meal.
How to Serve Roasted Beets & Carrots with Creamy Burrata Salad Recipe
Garnishes
Fresh herbs like parsley or arugula really elevate this salad by adding brightness and a little bite that balances the richness of the burrata. Toasted pine nuts provide an irresistible crunch that complements the creamy cheese and tender vegetables perfectly.
Side Dishes
This salad pairs wonderfully with crusty artisan bread or a light protein such as grilled chicken or fish, turning it into a complete and satisfying meal. It’s also a fantastic vibrant side for holiday feasts or casual dinners with friends.
Creative Ways to Present
Try serving the salad on a rustic wooden board for a charming, shareable presentation. Alternatively, layer components in a clear glass bowl for a stunning visual effect where guests can see every colorful layer. Adding edible flowers can also bring an extra touch of elegance for special occasions.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the roasted vegetables and burrata separate in airtight containers in the refrigerator. Burrata is best fresh but can be kept cold for up to a day without losing too much quality.
Freezing
This salad does not freeze well because the texture of the burrata and the freshness of the greens will deteriorate. It’s best to prepare the vegetables ahead of time without assembling the full salad if you want to save time later.
Reheating
Reheat the roasted beets and carrots gently in the oven or on the stovetop until warm. Avoid microwaving burrata; instead, add it fresh when serving to preserve its creamy texture and taste.
FAQs
Can I use other types of cheese instead of burrata?
Absolutely! While burrata offers a unique creamy texture, fresh mozzarella or ricotta salata can be tasty substitutes if burrata isn’t available.
How do I know when the beets and carrots are perfectly roasted?
They should be tender when pierced with a fork and have slightly caramelized, golden edges. The roasting process brings out their natural sweetness and adds depth to the salad.
Is this salad suitable for special diets?
This recipe is naturally gluten-free and vegetarian-friendly. If you omit the pine nuts, it’s also nut-free. Just ensure your ingredients meet your specific dietary needs.
Can I prepare parts of this salad in advance?
You can roast the vegetables and prepare the dressing a day ahead to save time. Assemble the salad with fresh burrata and greens just before serving for the best result.
What’s the best way to toast pine nuts?
Toast pine nuts in a dry skillet over medium heat for a few minutes, stirring frequently, until they turn golden brown and release their nutty aroma. This step really amps up their flavor for the salad.
Final Thoughts
I truly believe the Roasted Beets & Carrots with Creamy Burrata Salad Recipe is a wonderful celebration of simple, fresh ingredients that come together to create something spectacular. Its colorful presentation, balanced flavors, and irresistible textures make it a staple you’ll want to return to again and again. Give this salad a try soon—you won’t regret it!
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Roasted Beets & Carrots with Creamy Burrata Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful Roasted Beets & Carrots salad topped with creamy burrata cheese, toasted pine nuts, and a tangy balsamic Dijon dressing. This dish perfectly balances the earthiness of roasted root vegetables with the rich creaminess of burrata, enhanced by a light, refreshing dressing and fresh herbs, making it an ideal appetizer or side for any meal.
Ingredients
Vegetables
- 2 medium beets, peeled and sliced into rounds
- 2 large carrots, peeled and sliced into rounds
- Salt and pepper to taste
Roasting
- 2 tablespoons olive oil (for roasting)
Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (optional, for sweetness)
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Salad Components
- 2 balls burrata cheese (about 6 oz each)
- 1/4 cup toasted pine nuts (optional, for crunch)
- Fresh parsley or arugula (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Roast the Beets and Carrots: Arrange the sliced beets and carrots evenly on the prepared baking sheet. Drizzle them with 2 tablespoons of olive oil, then season with salt and pepper to enhance their natural flavors.
- Roast Until Tender: Place the baking sheet in the oven and roast the vegetables for 25-30 minutes, flipping them halfway through. Roast until they become tender and slightly caramelized, bringing out their sweetness. Remove from the oven and let cool slightly.
- Prepare the Dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey (if using), and 3 tablespoons of extra virgin olive oil. Season the dressing with salt and pepper to taste, balancing acidity and sweetness.
- Assemble the Salad: On a large serving platter, arrange the roasted beets and carrots. Tear the burrata cheese into bite-sized pieces and distribute them evenly over the vegetables for creamy texture.
- Add Garnishes and Dressing: Drizzle the prepared dressing over the salad. Sprinkle with toasted pine nuts if desired for crunch, and garnish with fresh parsley or arugula for a vibrant finish.
- Serve: Serve the salad immediately while the burrata is soft and the vegetables are still slightly warm. Enjoy this fresh and comforting dish as a delightful appetizer or side.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently to prevent burning.
- If you prefer a milder flavor, substitute arugula with fresh parsley or baby spinach.
- For a vegan version, omit the burrata and add roasted chickpeas or avocado slices for creaminess.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
- The honey in the dressing is optional and can be adjusted according to your preferred sweetness level.
