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Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

A colorful salad of roasted beets and carrots topped with creamy burrata, offering a flavor-packed and visually stunning dish that's easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Vegetarian
Calories: 280
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium beets Washed and peeled
  • 4 medium carrots Washed and peeled
For Roasting
  • 3 tablespoons olive oil For drizzling
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme or rosemary Optional, for flavor
Toppings
  • 1 cup creamy burrata Torn into pieces
  • 2 tablespoons balsamic glaze Or balsamic vinegar
  • 1/4 cup toasted nuts (e.g., pistachios or walnuts) Optional, for crunch
  • 1/4 cup fresh herbs (e.g., parsley, basil) For garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash and peel the beets and carrots, then chop them into bite-sized pieces.
  3. Place the chopped beets and carrots on a baking sheet.
  4. Drizzle with olive oil, salt, pepper, and thyme or rosemary.
  5. Toss the vegetables to coat, then roast in the oven for about 30 minutes, flipping once, until tender and caramelized.
Assembly
  1. Remove the roasted vegetables from the oven and let them cool slightly.
  2. Transfer the roasted veggies to a serving plate or shallow bowl.
  3. Tear the burrata and place it on top of the roasted vegetables.
  4. Drizzle with balsamic glaze and sprinkle with toasted nuts and fresh herbs.

Notes

For a quick version, use pre-cooked beets. This salad is best served immediately to enjoy the contrast of warm veggies and cool burrata. Stores well if ingredients are kept separate until serving.