Go Back

Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

A beautiful and flavorful salad combining roasted beets and carrots with creamy burrata cheese, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 2 medium beets, peeled and cut into wedges Choose firm, smooth beets with no soft spots.
  • 2 large carrots, sliced into sticks
  • 2 tablespoons olive oil
  • to taste salt and pepper
Salad Base
  • 1 cup fresh arugula or mixed greens Use as a base for the salad.
Toppings
  • 1 ball creamy burrata cheese Can substitute with fresh mozzarella if needed.
  • Fresh herbs for garnish (like basil or parsley) Adds a touch of freshness.
  • Balsamic reduction (optional, for drizzling) Enhances the flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the beet wedges and carrot sticks in olive oil, sprinkle with salt and pepper, and spread them out on a baking sheet.
  3. Roast for about 25-30 minutes, or until they are tender and caramelized.
Assembly
  1. While the vegetables are roasting, spread the arugula or mixed greens on a serving platter.
  2. Once the beets and carrots are roasted to perfection, let them cool slightly, then layer them over the greens.
  3. Tear or slice the burrata into pieces and nestle it in amongst the roasted veggies.
  4. Drizzle with balsamic reduction if desired and garnish with fresh herbs. Serve immediately.

Notes

Store any leftover salad in an airtight container in the fridge for up to two days, keeping the burrata separate until serving. Feel free to add or swap other veggies like sweet potatoes or butternut squash.