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Roasted Beets and Carrot Salad with Burrata makes any meal feel special with its colorful mix of roots and creamy cheese. The combination of sweet roasted vegetables and rich burrata always impresses guests or upgrades a simple family dinner. This is the kind of salad that makes you crave veggies.
I first made this salad for a summer backyard dinner and everyone wanted the recipe. The creamy burrata melts into the warm vegetables making every bite irresistible.
Ingredients
- Red beets: Offer deep color and earthy sweetness. Peel and use firm beets with no soft spots
- Golden beets: Lend beautiful yellow hues and milder flavor. Choose tight smooth bulbs
- Carrots: Add sweetness and vibrant color. Pick small to medium carrots that are firm
- Olive oil: Brings a rich mouthfeel. Use extra virgin for best flavor
- Salt: Enhances all the natural flavors. Use flaky or kosher salt if you have it
- Burrata cheese: Gives an ultra creamy contrast. Look for a ball that feels soft to the touch
- White wine vinegar: In the dressing brightens things up. Go for a high quality bottle
- Honey: Balances the vinegar and beets. Choose raw honey if you can find it
- Garlic: Adds a punchy depth. Freshly minced tastes best
- Fresh rosemary: Infuses earthy aroma. Use just the leaves finely chopped
Step-by-Step Instructions
- Preheat Oven:
- Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius so that the veggies roast evenly and caramelize.
- Prepare the Vegetables:
- Cut your beets into wedges and slice the carrots lengthwise. Toss everything gently with olive oil and a pinch of salt making sure every piece glistens. Arrange them in a single layer on a baking sheet with space between for browning.
- Roast the Vegetables:
- Place the tray in the oven and roast for about thirty minutes. Halfway through give the vegetables a shake or flip so all sides caramelize. They should be fork tender and have golden edges when done.
- Sauté the Beet Greens:
- While the veggies roast chop the beet greens roughly. Add a bit of olive oil to a pan over medium heat then toss in the greens. Stir quickly until wilted but still bright green then set aside.
- Make the Dressing:
- In a small bowl whisk olive oil white wine vinegar honey minced garlic rosemary and a pinch of salt until smooth. Taste and adjust for balance between acid and sweetness.
- Assemble the Salad:
- Let the roasted vegetables cool until just warm. Combine them gently with the sautéed beet greens in a large shallow bowl. Using your hands or a spoon nestle chunks of burrata around the salad trying not to break up the cheese too much.
- Dress and Serve:
- Drizzle the dressing evenly over the top. Serve right away while the vegetables are still warm and the burrata is creamy.
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Golden beets are my favorite ingredient because they add a sunny pop to every bite. I remember making this for my mom’s birthday and everyone gathered around the bowl before the meal officially started. It is that kind of dish.
Storage tips
Leftover salad can be covered and kept in the fridge for up to two days. For best results store the roasted vegetables separately from the burrata and dressing. That way you can gently rewarm the vegetables before assembling.
Ingredient substitutions
If you cannot find burrata try a very fresh mozzarella or creamy goat cheese. Red wine vinegar or lemon juice works in place of white wine vinegar. Swap rosemary for thyme if you prefer a different herbal touch.
Serving suggestions
Bring this salad to picnics brunches or any potluck where you want to wow friends with colorful produce. It pairs wonderfully with grilled fish or roast chicken. Try scattering some toasted walnuts or pistachios for a crunch.
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Cultural context
Roasting root vegetables is a time honored way to bring out their natural sweetness and is common in many Mediterranean kitchens. Burrata hails from Italy and is loved for its pillowy texture which pairs harmoniously with roasted beets.
Frequently Asked Questions
- → How do you achieve caramelization on the vegetables?
Roast the beets and carrots at a high temperature—400°F (200°C)—with olive oil and salt. Spread them in a single layer so they cook evenly and develop golden, caramelized edges.
- → Can I prepare this dish ahead of time?
Yes, you can roast the beets and carrots in advance and store them in the refrigerator. Assemble with burrata and dressing just before serving for the best texture.
- → What can I use instead of burrata?
Soft fresh mozzarella or creamy goat cheese are delicious alternatives if burrata isn't available.
- → Is it necessary to include beet greens?
While beet greens add a lovely earthy note, you can leave them out or substitute with other leafy greens like spinach.
- → How should I serve this dish?
Serve slightly warm or at room temperature. Drizzle with the honey-rosemary vinaigrette and enjoy immediately.