This Roasted Beets and Carrots Salad with Burrata is a simple, colorful dish full of earthy flavors and creamy texture. The sweetness of roasted beets and carrots pairs perfectly with the soft, milky burrata cheese, making every bite feel fresh and satisfying. A little drizzle of olive oil and a sprinkle of herbs bring it all together beautifully.
I love making this salad when I want something that feels special but doesn’t take too much time. Roasting the vegetables brings out their natural sweetness, and the burrata adds this lovely richness that turns a simple salad into something extra. I usually add a little bit of lemon juice or balsamic vinegar to brighten it up even more—it makes a real difference!
It’s great as a light lunch on its own or as a side dish when I’m having friends over. I also like serving it with some crusty bread to soak up any extra juice and cheese. Whenever I make this salad, it always feels like a little celebration of simple, fresh ingredients coming together in the best way.
Key Ingredients & Substitutions
Beets: Using both red and golden beets adds sweet earthiness and vibrant color. If you can’t find golden beets, red ones alone work fine. Just expect a deeper color but similar flavor.
Carrots: I like mixing orange and yellow carrots for a bright plate. Regular orange carrots are perfect on their own too. Choose firm, fresh ones for the best roasting results.
Burrata Cheese: Burrata is creamy and soft, which balances the roasted veggies beautifully. If you can’t find burrata, fresh mozzarella or ricotta are good options, but burrata’s creaminess really stands out.
Walnuts: They add nice crunch and a nutty flavor. You can swap with pecans or almonds if you prefer, or leave them out for a nut-free salad.
Dressing: Lemon juice and Dijon mustard brighten up the dish with a bit of tang. Honey or maple syrup adds gentle sweetness, which you can skip if you want a tangier bite.
How Do You Roast Beets and Carrots Perfectly?
Roasting root veggies brings out their natural sweetness and softens them without losing texture. Here’s my simple way:
- Preheat oven to 400°F (200°C).
- Peel beets and carrots; keep their size similar for even cooking.
- Toss them in olive oil, salt, and pepper to coat well.
- Arrange in a single layer on a baking sheet—don’t overcrowd.
- Roast for 30-40 minutes, turning halfway to brown evenly.
- Check tenderness by poking with a fork; they should be easily pierced but not mushy.
Let them cool a bit before arranging on the salad to keep textures intact and flavors clear.
Equipment You’ll Need
- Baking sheet – I prefer a large one to give the vegetables space to roast evenly and caramelize nicely.
- Mixing bowls – for tossing vegetables with oil and seasoning, plus whisking the dressing.
- Chef’s knife – sharp and sturdy, it makes peeling and slicing the beets and carrots safe and easy.
- Peeler – helps remove the skins smoothly from beets and carrots before roasting.
- Skillet – a dry skillet is perfect for toasting walnuts and bringing out their flavor.
- Serving platter or plates – for arranging the roasted veggies beautifully and serving.
Flavor Variations & Add-Ins
- Add fresh herbs like basil or chives for a different fragrant touch—great in summer or spring.
- Swap walnuts for pistachios or pecans for a different crunch and flavor profile.
- Include thinly sliced red onions or scallions for a sharp, fresh contrast.
- Drizzle with a balsamic glaze instead of the lemon dressing for a sweeter, richer flavor.
Roasted Beets and Carrots Salad with Burrata
Ingredients You’ll Need:
- 3 medium red beets, peeled and sliced into 1/2-inch rounds
- 3 medium golden beets, peeled and sliced into 1/2-inch rounds
- 6 large carrots (preferably a mix of orange and yellow), peeled
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 ball (about 8 oz) burrata cheese
- 1/4 cup walnuts, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup (optional for slight sweetness in dressing)
- 1 teaspoon Dijon mustard
- 1-2 tablespoons extra virgin olive oil (for dressing)
- A pinch of red pepper flakes (optional)
- Fresh herbs for garnish (parsley and dill)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 30-40 minutes for roasting the vegetables. Add 5-10 minutes to toast walnuts and make the dressing, so plan for about 50 minutes total before serving.
Step-by-Step Instructions:
1. Roasting the Vegetables:
Preheat your oven to 400°F (200°C). Place the sliced beets and peeled whole carrots on a baking sheet. Drizzle them generously with olive oil and season with salt and freshly ground black pepper. Toss well to coat. Roast them for 30-40 minutes, turning halfway through until they are tender and caramelized.
2. Preparing the Dressing and Toasting Walnuts:
While the vegetables roast, whisk together fresh lemon juice, honey or maple syrup (if using), Dijon mustard, extra virgin olive oil, salt, and freshly ground pepper in a small bowl. Taste and adjust the seasoning as needed. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Remove from heat and set aside.
3. Assembling and Serving the Salad:
Once the roasted beets and carrots are cool enough to handle, arrange them alternately in a circular pattern on a serving platter or individual plates. Place the burrata cheese in the center. Drizzle the prepared dressing over all the vegetables and the burrata. Sprinkle toasted walnuts on top, and garnish generously with chopped parsley and dill. Add a pinch of red pepper flakes if you like a little heat. Serve immediately, ideally with some crusty bread.
Can I Use Frozen Beets or Carrots for This Salad?
Fresh is best for this recipe because roasting frozen vegetables can make them soggy. If you only have frozen, make sure to thaw and pat them dry thoroughly before roasting to reduce moisture.
How Should I Store Leftovers?
Store any leftover salad components separately in airtight containers in the fridge. Roasted beets and carrots keep well for 3-4 days, and burrata should be eaten within 1-2 days. Assemble just before serving to keep the cheese fresh.
Can I Substitute Burrata with Another Cheese?
Yes! Fresh mozzarella or ricotta are good alternatives if you don’t have burrata. Keep in mind they are less creamy, so the texture will be a bit different but still delicious.
Is There a Vegan Version of This Salad?
Absolutely! Simply omit the burrata and try topping with a nut-based cheese or creamy avocado slices for richness. The roasted veggies and dressing remain flavorful on their own.