A vibrant and elegant salad featuring honey‑balsamic roasted beets and carrots, topped with creamy burrata on a bed of fresh greens—perfect as a starter or light meal.
Why You’ll Love This Recipe
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Colorful and flavorful: Sweet caramelized root vegetables contrast beautifully with creamy burrata and tangy balsamic dressing.
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Effortless yet impressive: Easy prep with roasted veggies and whisked dressing, yet looks gourmet.
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Nutritious and satisfying: Packed with vitamins, fiber, healthy fats, and protein—ideal for balanced meals.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Roasted Vegetables
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4 medium beets, peeled and cut into wedges
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4 medium carrots, peeled and cut into sticks
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2 tablespoons olive oil
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Salt and pepper to taste
Salad Components
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8 oz burrata cheese
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Fresh arugula or mixed greens (enough for a serving platter)
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Fresh herbs (basil or parsley) for garnish
Honey Balsamic Dressing
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3 tablespoons balsamic vinegar
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2 tablespoons honey
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¼ cup olive oil
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Salt and pepper to taste
directions
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Roast the beets and carrots
Preheat oven to 400 °F (200 °C). Toss beet wedges and carrot sticks with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast 25–30 minutes, turning halfway, until tender and caramelised. -
Make the dressing
Whisk together balsamic vinegar, honey, olive oil, salt, and pepper until emulsified. Adjust seasoning to taste. -
Assemble the salad
Arrange a bed of fresh arugula or mixed greens on a serving platter. Top with warm roasted vegetables. Tear burrata into pieces and scatter it over the veggies. Drizzle the honey balsamic dressing on top. Garnish with fresh basil or parsley. -
Serve immediately so the burrata stays creamy and the vegetables retain warmth.
Servings and timing
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Servings: 4 as a side, or 2 as an entrée
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Prep time: 10 minutes
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Cook time: 25–30 minutes
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Total time: ~40 minutes
Variations
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Add crunch: Sprinkle toasted walnuts, pecans, or pumpkin seeds on top.
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Leafy twist: Replace burrata with fresh mozzarella or goat cheese.
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Greens swap: Try baby spinach or watercress for different textures and flavors.
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Flavor boost: Add a drizzle of aged maple syrup or pomegranate molasses for extra depth.
storage/reheating
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Storage: Keep roasted vegetables and dressing separate in airtight containers in the fridge for up to 3 days.
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Reheating: Gently reheat veggies in the oven at 350 °F (175 °C) for 5–10 minutes before assembling.
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Burrata: Add just before serving—do not refrigerate it as it may release excess liquid.
FAQs
1. Can I roast the vegetables ahead of time?
Yes. Roast and store them separately, then reheat gently before assembling.
2. What’s the best way to choose beets?
Look for firm, smooth beets without soft spots. Smaller beets will roast more evenly.
3. Can I use other root vegetables?
Absolutely. Parsnips, sweet potatoes, or turnips make excellent alternatives.
4. Is there a vegan version?
Use a vegan cheese option (crumbling tofu with nutritional yeast works well) and ensure honey is substituted with maple syrup.
5. Should I peel the carrots?
Peeling is optional if carrots are washed and scrubbed well, but it gives a smoother texture.
6. How can I make the dressing thicker?
Add a small amount of Dijon mustard or reduce it over low heat until thicker.
7. Can I use pre‑made balsamic vinaigrette?
Yes, though a simple homemade dressing enhances freshness and flavor control.
8. How to serve if not serving right away?
Assemble greens and veggies, hold off on burrata and dressing until just before serving.
9. Can I grill the beets and carrots instead?
Yes—grill them in foil packs until tender and smoky for extra char flavor.
10. What other garnishes work well?
A squeeze of lemon, a sprinkle of red pepper flakes, or shaved Parmesan are tasty additions.
Conclusion
This Roasted Beets and Carrots Salad with Burrata and Honey Balsamic Dressing is a stunning fusion of color, taste, and texture—effortless enough for weeknights yet impressive enough for dinner parties. Build it ahead, assemble just before serving, and enjoy a dish that looks and tastes like it came from a fine bistro.
[tasty-recipe id=”19234″]