Go Back
Colorful beet salad with goat cheese and balsamic dressing served in a bowl.

Roasted Beet Salad with Burrata and Carrots

A colorful and satisfying salad featuring sweet roasted beets, creamy burrata, and crunchy carrots, perfectly dressed for a fresh yet cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 medium beets Use a mix of red and golden beets for color.
  • 2 cups mixed salad greens Arugula, spinach, or mixed spring greens work well.
  • 2 large carrots Shaved or grated.
  • 1 ball burrata cheese Use fresh for a creamy texture.
  • 1/2 cup nuts Pistachios, walnuts, or pecans; toasted.
For the Dressing
  • 3 tablespoons olive oil Extra virgin preferred.
  • 2 tablespoons fresh lemon juice Adjust to taste.
  • 1 teaspoon honey Optional, for sweetness.
  • 1/2 teaspoon Dijon mustard For added flavor.
  • to taste salt
  • to taste black pepper

Method
 

Roasting the Beets
  1. Preheat your oven to 400°F (200°C).
  2. Trim beet tops leaving a little stem. Wrap each beet in foil or group beets of similar sizes together.
  3. Roast the beets for 45 to 60 minutes until a knife slides in easily.
  4. Cool for 10 minutes, then rub the skins off with a paper towel.
  5. Wear gloves to prevent staining, if desired.
Preparing the Salad
  1. Peel and shave the carrots.
  2. Toast the nuts in a dry pan for a few minutes until fragrant.
  3. In a bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
  4. In a large bowl, combine roasted beets, shaved carrots, and salad greens.
  5. Drizzle dressing over the salad and toss gently.
  6. Top with burrata and toasted nuts before serving.

Notes

This salad can be made ahead by roasting beets a couple of days in advance. Adding burrata just before serving preserves its creaminess.