Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

This recipe combines sweet, earthy roasted vegetables with creamy, luxurious burrata and peppery arugula for a stunning and delicious salad.

Here is a complete recipe with instructions, including tips for success.

Vibrant Roasted Beets & Carrots with Creamy Burrata Salad

This salad is a masterpiece of contrasting textures and flavors: the sweet, tender roasted vegetables, the rich and creamy burrata, the peppery bite of arugula, and the tangy balsamic glaze.

Yields: 2 main course servings or 4 side dish servings
Prep time: 15 minutes
Cook time: 30-40 minutes

Ingredients

For the Roasted Vegetables:

• 3 medium beets (red or golden), peeled and cut into 1-inch wedges

• 3 large carrots, peeled and cut into 3-inch long sticks

• 2 tablespoons olive oil

• 1 teaspoon fresh thyme leaves (or ½ tsp dried)

• Salt and black pepper to taste

For the Salad:

• 2 cups fresh arugula or mixed greens

• 1 large ball (or 2 small balls) of fresh burrata cheese

• 1 tablespoon balsamic vinegar

• 2 tablespoons high-quality extra virgin olive oil

• Optional for serving: toasted walnuts or pecans, a drizzle of balsamic glaze, fresh basil or mint.

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Prepare Vegetables: Peel and cut the beets and carrots. Pro Tip: To prevent the beets from staining everything pink, toss them with 1 tbsp of oil separately first, or use golden beets. You can also wear disposable gloves.

3. Roast:

   • On a large rimmed baking sheet, toss the beet wedges with 1 tablespoon of olive oil, salt, and pepper.

   • On a separate section of the same pan or on another pan, toss the carrot sticks with the remaining 1 tablespoon of olive oil, salt, and pepper.

   • Spread everything in a single layer, ensuring the vegetables aren’t crowded. This allows them to roast and caramelize instead of steam.

   • Roast for 30-40 minutes, tossing halfway through, until the vegetables are tender and caramelized at the edges. The carrots may be done a few minutes before the beets.

4. Cool Slightly: Remove the vegetables from the oven and let them cool for 10-15 minutes. This allows their flavors to settle and prevents them from melting the burrata immediately.

5. Assemble the Salad:

   • On a large serving platter or individual plates, create a bed with the fresh arugula.

   • Arrange the warm roasted beets and carrots over the arugula. The slight warmth will gently wilt the greens, which is delicious.

   • Carefully place the ball of burrata in the center. Gently tear it open with your hands or a knife to expose the beautiful creamy interior (stracciatella).

6. Dress and Serve:

   • Drizzle the entire salad with the 1 tablespoon of balsamic vinegar and the 2 tablespoons of extra virgin olive oil.

   • Season the burrata and the entire salad with an extra pinch of flaky sea salt and a crack of black pepper.

   • Scatter with fresh herbs and toasted nuts if using. A final drizzle of balsamic glaze adds beautiful presentation and a sweet-tangy punch.

   • Serve immediately.

Chef’s Notes & Tips for Success:

• Preventing Pink Everything: Roasting the beets on their own section of the pan or using golden beets is the best way to keep the carrots their vibrant orange color.

• Burrata Handling: Burrata is best served at room temperature. Take it out of the refrigerator about 30 minutes before you plan to serve the salad.

• Flavor Boost: Tossing the warm vegetables with the balsamic vinegar before assembling adds a great layer of flavor.

• Make it a Meal: For a more substantial main course, add a protein like grilled chicken, chickpeas, or lentils.

• Herb Substitutions: Thyme works wonderfully with root vegetables. Rosemary is also a great alternative (use sparingly as it’s powerful).