I brought together a Roasted Beets and Carrots Salad with burrata and a rosemary-honey white wine vinaigrette that features a single surprising step you will want to try.
I never expected a Roasted Beets And Carrots Salad to feel so mysterious and alive. I grabbed some red beets and a ball of burrata, set them on a plate and kept staring like they were hiding secrets.
The colors almost argue with each other, the texture plays tricks on you, and it makes me want to taste, then wait, then taste again. This Carrot Salad isn’t polite, it demands attention and maybe a little argument about what belongs on the fork.
I kept thinking I’d fix it later, but part of me hopes I never quite finish it.
Ingredients
- Red beets: earthy, sweet root rich in fiber, folate and natural nitrates, support heart health.
- Golden beets: milder sweet flavor, similar nutrition to red beets, add bright color, fiber.
- Carrots: crunchy, sweet, good source of beta carotene and fiber, slightly sweeten the salad.
- Burrata: creamy cheese high in fat and protein, make salad rich and luscious, indulgent.
- Olive oil: heart healthy monounsaturated fats, coats veggies, boosts flavor and satiety.
- White wine vinegar: tangy, adds acidity to balance sweetness, its very low calories, sharp lift.
- Honey: natural sweetener, adds gentle floral sweetness, some sugars so use in moderation.
- Rosemary and garlic: aromatic herbs that add bite, tiny amounts adds big flavor, minimal calories.
Ingredient Quantities
- 3 red beets, trimmed and peeled
- 3 golden beets, trimmed and peeled
- 6 carrots
- 2 tbsp olive oil (for roasting)
- salt, to taste
- 8 oz burrata (about 225 g)
- 3 tbsp olive oil (for dressing)
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp fresh rosemary, finely chopped
How to Make this
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or foil for easier cleanup, trust me it helps.
2. Trim and peel the 3 red beets and 3 golden beets, then cut them into wedges about 1/2 to 3/4 inch thick so they cook evenly. Trim the 6 carrots and halve them lengthwise, or quarter the really thick ones.
3. In a bowl toss the beets and carrots with the 2 tbsp olive oil for roasting and salt to taste, don’t skimp on the salt or they’ll taste flat.
4. Spread the veggies in a single layer on the sheet, don’t crowd them or they’ll steam. Roast in the oven for about 35 to 45 minutes until fork tender and nicely caramelized, giving them a flip or shake about halfway through.
5. While they roast whisk together the dressing: 3 tbsp olive oil, 2 tbsp white wine vinegar, 1 tbsp honey, the 1 minced garlic clove, 1 tsp finely chopped fresh rosemary and a pinch of salt. Taste and tweak if needed.
6. When the veggies are done let them cool for 5 to 10 minutes so they don’t completely melt the cheese, then arrange them on a serving platter and drizzle some of the dressing over, toss gently to coat.
7. Tear open the 8 oz burrata and place it in the center or scatter pieces over the salad, press a little so the creamy center oozes over the warm veggies, then drizzle the remaining dressing on top.
8. Give a final sprinkle of salt if needed and serve right away while the contrast of warm roasted veggies and cool burrata is still perfect. Enjoy.
Equipment Needed
1. Oven, preheated to 400°F (200°C) — get it hot so the beets caramelize (yes, do this first).
2. Rimmed baking sheet lined with parchment or foil, trust me it saves a mess.
3. Vegetable peeler and a sharp chef’s knife, you’ll need both, dont try to use a dull knife.
4. Cutting board, sturdy one that won’t slide around.
5. Large mixing bowl for tossing the veggies with oil and salt.
6. Measuring spoons (tbsp, tsp) and a tablespoon for the honey, simple but important.
7. Whisk and a small bowl or jar to make the dressing, you can shake it in a jar if you want.
8. Tongs or a spatula plus a serving platter and a small spoon to drizzle the dressing over the burrata.
FAQ
Roasted Beets And Carrot Salad With Burrata Recipe Substitutions and Variations
- Burrata: If you cant find burrata, use fresh mozzarella plus a spoonful of mascarpone or crème fraîche to mimic the creamy center, or stir ricotta with a drizzle of olive oil, or use soft goat cheese for a tangier bite.
- White wine vinegar: Swap with equal parts lemon juice, or champagne vinegar, or apple cider vinegar, just taste and adjust since acidity levels differ.
- Honey: Replace with maple syrup or agave nectar for a vegan option, or use simple syrup or warm dissolved brown sugar, start with the same amount and tweak to taste.
- Fresh rosemary: Use fresh thyme or oregano for a milder herb note, or substitute dried rosemary at about 1/3 the amount and crush it before adding.
Pro Tips
1. Use a pressure cooker or Instant Pot for the beets if you want to cut roast time a lot. It makes them tender in 20 to 30 minutes, they keep their color better, and you wont have to babysit the oven. Just finish the carrots quick under the broiler or in a hot pan so they still get some char.
2. Toast something crunchy to add texture, like walnuts or pistachios. Coarsely chop and toss them with a little honey and salt, then toast in a dry skillet till fragrant. The crunch and sweet-salty pop lifts the whole dish.
3. Open the burrata at the last possible second and save a little of the creamy center to dollop on top. If the cheese gets too warm it just melts away and you lose that cool creamy contrast you want.
4. Make the dressing in a jar and shake it hard, then taste. If it screams too sharp add a splash more honey or a pinch of salt, if it is too flat add a few drops more vinegar. Warming the dressing slightly with a spoonful of the hot pan juices from the veggies helps it cling better.
5. Finish with simple bright notes: a scatter of fresh herbs, a little lemon zest, and flaky sea salt right before serving. Those tiny touches make the flavors pop and make it look way fancier than it actually is.
Roasted Beets And Carrot Salad With Burrata Recipe
I brought together a Roasted Beets and Carrots Salad with burrata and a rosemary-honey white wine vinaigrette that features a single surprising step you will want to try.
4
servings
425
kcal
Equipment: 1. Oven, preheated to 400°F (200°C) — get it hot so the beets caramelize (yes, do this first).
2. Rimmed baking sheet lined with parchment or foil, trust me it saves a mess.
3. Vegetable peeler and a sharp chef’s knife, you’ll need both, dont try to use a dull knife.
4. Cutting board, sturdy one that won’t slide around.
5. Large mixing bowl for tossing the veggies with oil and salt.
6. Measuring spoons (tbsp, tsp) and a tablespoon for the honey, simple but important.
7. Whisk and a small bowl or jar to make the dressing, you can shake it in a jar if you want.
8. Tongs or a spatula plus a serving platter and a small spoon to drizzle the dressing over the burrata.
Ingredients
3 red beets, trimmed and peeled
3 golden beets, trimmed and peeled
6 carrots
2 tbsp olive oil (for roasting)
salt, to taste
8 oz burrata (about 225 g)
3 tbsp olive oil (for dressing)
2 tbsp white wine vinegar
1 tbsp honey
1 garlic clove, minced
1 tsp fresh rosemary, finely chopped
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or foil for easier cleanup, trust me it helps.
- Trim and peel the 3 red beets and 3 golden beets, then cut them into wedges about 1/2 to 3/4 inch thick so they cook evenly. Trim the 6 carrots and halve them lengthwise, or quarter the really thick ones.
- In a bowl toss the beets and carrots with the 2 tbsp olive oil for roasting and salt to taste, don't skimp on the salt or they'll taste flat.
- Spread the veggies in a single layer on the sheet, don't crowd them or they'll steam. Roast in the oven for about 35 to 45 minutes until fork tender and nicely caramelized, giving them a flip or shake about halfway through.
- While they roast whisk together the dressing: 3 tbsp olive oil, 2 tbsp white wine vinegar, 1 tbsp honey, the 1 minced garlic clove, 1 tsp finely chopped fresh rosemary and a pinch of salt. Taste and tweak if needed.
- When the veggies are done let them cool for 5 to 10 minutes so they don't completely melt the cheese, then arrange them on a serving platter and drizzle some of the dressing over, toss gently to coat.
- Tear open the 8 oz burrata and place it in the center or scatter pieces over the salad, press a little so the creamy center oozes over the warm veggies, then drizzle the remaining dressing on top.
- Give a final sprinkle of salt if needed and serve right away while the contrast of warm roasted veggies and cool burrata is still perfect. Enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 301g
- Total number of serves: 4
- Calories: 425kcal
- Fat: 31g
- Saturated Fat: 10.9g
- Trans Fat: 0.13g
- Polyunsaturated: 1.9g
- Monounsaturated: 12.5g
- Cholesterol: 37.5mg
- Sodium: 252mg
- Potassium: 743mg
- Carbohydrates: 25.5g
- Fiber: 6g
- Sugar: 16.9g
- Protein: 12.4g
- Vitamin A: 15375IU
- Vitamin C: 11.4mg
- Calcium: 162.5mg
- Iron: 1.54mg
