This Roasted Beets and Carrots Salad with Burrata is a colorful, fresh dish that combines the sweet, earthy flavors of roasted beets and carrots with the creamy richness of burrata cheese. The salad is lightly dressed, letting those natural tastes shine alongside some crunchy greens.
I love making this salad when I want something simple but a little special. Roasting the vegetables brings out their sweetness, and the burrata adds a soft, milky touch that feels comforting without being heavy. It’s one of those meals that feels fresh but also filling.
My favorite way to serve this salad is with a drizzle of olive oil and a sprinkle of fresh herbs. Sometimes I add a handful of toasted nuts for extra crunch, which really makes the textures pop. It’s a great side for any meal or even a light lunch on its own, and it always gets people asking for the recipe.
Key Ingredients & Substitutions
Beets: Using both red and golden beets adds lovely color and slightly different flavors. If you can’t find golden beets, just use red—they’re sweeter and work well roasted.
Carrots: The mix of carrot colors makes the salad look bright and fresh. Orange carrots work perfectly too. Fresh, firm carrots give the best texture after roasting.
Burrata: Burrata is creamy and soft, creating a rich contrast to roasted veggies. If unavailable, fresh mozzarella is a good substitute but less creamy inside.
Thyme: Fresh thyme gives a delicate herbal flavor. If fresh isn’t handy, dried thyme will do; just use less since it’s more concentrated.
Olive Oil: Use good-quality extra virgin olive oil if you can, since you’ll drizzle it on finished salad too for flavor. It ties everything together nicely.
How Do I Roast Beets and Carrots Perfectly Every Time?
Roasting beets and carrots brings out their natural sweetness but can be tricky to get tender without drying out.
- Peel and cut veggies into similar-sized chunks so they cook evenly.
- Toss them with enough olive oil to coat well—this helps caramelize and keep moisture.
- Roast at a high temperature around 400°F (200°C) to get nice edges without becoming mushy.
- Turn the veggies halfway through so all sides brown evenly.
- Check doneness by piercing with a fork; they should be soft but not falling apart.
- Remove herbs like thyme stems before serving—they can become bitter if eaten.
Patience is key—allow enough time for the beets especially, as they take longer to soften than carrots. This way, you get tender veggies bursting with flavor for the salad.
Equipment You’ll Need
- Roasting pan or baking dish – I recommend a sturdy pan to hold the vegetables in a single layer for even roasting.
- Kitchen peeler – makes peeling the beets and carrots quick and easy.
- Cutting board and sharp knife – essential for chopping the vegetables into uniform pieces.
- Mixing bowls – for tossing the vegetables with oil and herbs before roasting.
- Serving platter or bowl – to beautifully present the roasted veggies topped with burrata.
- Espresso spoon or small spatula – to gently transfer the burrata without breaking it.
Flavor Variations & Add-Ins
- Replace burrata with ricotta or fresh mozzarella for a slightly different creaminess.
- Top with toasted nuts like walnuts or pistachios for extra crunch and richness.
- Add roasted shallots or garlic cloves before roasting for extra depth.
- Sprinkle with fresh herbs like basil or oregano for a different pop of flavor.
Roasted Beets and Carrots Salad with Burrata
Ingredients You’ll Need:
For the Roasted Vegetables:
- 3 medium beets (a mix of red and golden if possible), peeled and cut into chunks
- 3 medium carrots (varied colors if possible), peeled and cut into chunks
- 2-3 tablespoons olive oil, plus extra for drizzling
- 2-3 sprigs fresh thyme (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
For the Salad Finish:
- 1 ball of burrata cheese (about 4-6 ounces)
- 1 teaspoon red pepper flakes (optional, for a touch of heat)
- 2 teaspoons fresh lemon juice or balsamic vinegar (optional, for brightness)
- Fresh herbs like parsley or chives, finely chopped (optional garnish)
- Rustic bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, about 40-45 minutes to roast the vegetables, and then just a few minutes to assemble. In total, plan for around 50-55 minutes from start to finish. Most of this time is hands-off while the veggies roast.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables
Preheat your oven to 400°F (200°C). Peel and chop the beets and carrots into even chunks so they cook uniformly. In a roasting pan or baking dish, toss the vegetables with 2-3 tablespoons of olive oil, thyme sprigs, salt, and freshly ground black pepper until well coated. Spread them out in a single layer.
Roast in the oven for about 40-45 minutes, turning halfway through, until the vegetables are tender when poked with a fork and have nicely caramelized edges.
2. Assemble the Salad
Remove the thyme sprigs from the roasted vegetables and discard. Transfer the roasted beets and carrots to a serving bowl or plate. Gently place the burrata cheese ball on top of the warm vegetables.
Drizzle a little extra olive oil over the burrata and veggies. If you’d like a little spice, sprinkle some red pepper flakes over the top. Add freshly ground black pepper and torn fresh thyme leaves for extra aroma.
3. Add Brightness and Serve
For a fresh flavor lift, splash a little lemon juice or balsamic vinegar over the salad. Finish with a sprinkle of finely chopped fresh herbs like parsley or chives. Serve immediately alongside rustic bread, perfect for scooping up the creamy burrata and sweet roasted vegetables.
Enjoy this colorful, tasty salad as a wonderful starter or a light, satisfying meal!
Can I Use Frozen Beets or Carrots for This Salad?
Frozen beets or carrots can work if fresh isn’t available, but thaw and pat them dry well before roasting to avoid extra moisture. Roasting times may be shorter since frozen veggies are partially cooked.
How Should Leftovers Be Stored?
Store any leftover roasted vegetables and burrata separately in airtight containers in the fridge. Consume within 2 days for best freshness. Reheat veggies gently in the oven or enjoy cold, and add fresh burrata before serving.
Can I Substitute Burrata with Another Cheese?
Yes! Fresh mozzarella or ricotta make great alternatives. They won’t be as creamy inside as burrata, but still pair nicely with the sweet roasted veggies.
Is It Okay to Prepare the Vegetables a Day Ahead?
Absolutely! Roast the beets and carrots a day in advance, cool completely, and refrigerate. Rewarm before assembling the salad and adding the burrata for best results.