Beets Carrots with Burrata

This vibrant roasted beets and carrots salad with burrata transforms humble root vegetables into an elegant dish that balances earthy sweetness with creamy richness. The combination of golden and red beets creates a stunning visual presentation while the burrata adds luxurious texture that melts into the warm vegetables.

I first made this salad for a holiday gathering when I wanted something that would stand out among traditional heavy dishes. The vibrant colors and surprising combination of flavors had everyone asking for the recipe before the meal was over.

Ingredients

• Red beets: Provide earthy sweetness and stunning color. Look for firm beets with smooth skin and fresh green tops still attached for maximum freshness.
• Golden beets: Offer a milder flavor than red varieties and create beautiful color contrast. Select beets that feel heavy for their size.
• Carrots: Add natural sweetness and a different texture. Choose firm carrots with vibrant color for best flavor.
• Olive oil: Helps caramelize the vegetables during roasting. Use a good quality extra virgin olive oil for the dressing.
• Burrata cheese: Delivers a creamy luxurious element that balances the vegetables. Fresh burrata should feel soft and pillowy.
• White wine vinegar: Provides bright acidity in the dressing. A high quality vinegar makes a noticeable difference.
• Honey: Balances the acidity with natural sweetness. Local raw honey adds complex flavor.
• Fresh rosemary: Brings aromatic herbal notes that complement the roasted vegetables perfectly. Always use fresh rather than dried for this recipe.

Step-by-Step Instructions

Preheat Oven:

Set your oven to 400°F and allow it to fully heat before adding vegetables. A properly preheated oven ensures vegetables roast rather than steam, developing deeper flavors and caramelization. Take this time to line your baking sheet with parchment paper for easier cleanup.

Prepare Vegetables:

Cut beets and carrots into uniform sizes to ensure even cooking. Toss vegetables thoroughly with oil and salt, making sure every piece is well coated to promote even browning. Arrange them in a single layer with space between pieces to allow hot air circulation. Crowded vegetables will steam rather than roast, so use two baking sheets if needed.

Sauté Beet Greens:

Heat olive oil in a skillet until it shimmers but doesn't smoke. Add washed and chopped beet greens, stirring frequently as they begin to wilt. Season lightly with salt during cooking to draw out moisture. The greens should maintain their bright color while becoming tender. This step transforms what might be discarded into a nutritious addition.

Make the Dressing:

Combine olive oil and vinegar first, whisking vigorously to begin emulsification. Add honey and continue whisking until fully incorporated. Fold in minced garlic and rosemary last. Taste and adjust seasonings, noting that flavors will develop further as the dressing sits. Making this ahead allows flavors to marry beautifully.

Assemble the Salad:

Layer roasted vegetables and sautéed greens on a platter, mixing colors for visual impact. Allow vegetables to cool slightly before adding burrata to prevent it from melting completely. Tear the cheese gently rather than cutting it to preserve its delicate texture and allow the creamy center to mix naturally with the vegetables.

Dress and Serve:

Pour dressing evenly over the entire salad, ensuring some reaches all layers. Serve immediately while vegetables are still warm and burrata is cool for the perfect temperature contrast. A final light sprinkle of flaky sea salt adds texture and enhances all flavors.

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The golden beets are truly the unsung heroes of this dish. While red beets get all the attention for their dramatic color, the golden variety offers a subtler, less earthy flavor that converts even those who think they don't like beets. When I serve this to skeptical friends, they're always surprised by how much they enjoy the golden beets.

Make Ahead Options

This salad offers excellent make ahead potential for entertaining. The vegetables can be roasted up to two days in advance and stored in an airtight container in the refrigerator. Rewarm them briefly in a 300°F oven for 10 minutes before assembling. The dressing keeps beautifully for up to five days refrigerated, just bring to room temperature and whisk again before using. Only the final assembly with the burrata should be done right before serving to maintain the cheese's proper texture and temperature contrast.

Seasonal Variations

Adapt this recipe throughout the year by incorporating seasonal ingredients. In spring, add tender asparagus to the roasting pan during the last 10 minutes of cooking. Summer brings opportunities to add stone fruits like sliced peaches or plums to contrast with the earthy beets. Fall versions benefit from roasted delicata squash added to the vegetable mix. Winter variations can include blood oranges, segmented and added just before serving for brightness and acidity.

Serving Suggestions

Present this vibrant salad as a stunning starter for dinner parties by arranging it on individual plates rather than family style. For a complete meal, serve alongside a simple protein like roasted chicken or grilled fish. The salad also pairs beautifully with crusty sourdough bread to soak up the flavorful dressing and creamy burrata. White wines with good acidity like Sauvignon Blanc or Pinot Grigio complement the flavors perfectly.

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Enjoy the balance of earthy, creamy, and bright flavors that make this dish effortlessly elegant for any occasion.

Frequently Asked Questions

→ Can I prepare the vegetables ahead of time?

Yes! You can roast the beets and carrots up to 2 days in advance. Store them in an airtight container in the refrigerator, then bring to room temperature before assembling the salad. Add the burrata and dressing just before serving for the best texture and flavor.

→ What can I substitute for burrata cheese?

If burrata isn't available, fresh mozzarella makes a good substitute, though it won't be as creamy. For a non-dairy option, consider a dollop of cashew cream or avocado slices for that creamy element.

→ How do I prevent the red beets from staining everything?

To minimize staining, roast the red beets separately from the golden beets and carrots. You can also wear disposable gloves when handling red beets, and coat your cutting board with a light layer of oil before cutting to prevent absorption of the color.

→ What's the best way to serve this dish?

This dish is best served slightly warm or at room temperature, which allows the burrata to gently soften without completely melting. It makes a beautiful presentation on a large platter for family-style serving.

→ Can I make this dish vegan?

Absolutely! Replace the burrata with a vegan cheese alternative or creamy avocado slices. For the dressing, substitute the honey with maple syrup or agave nectar for a fully plant-based option.

→ How do I select the best beets and carrots?

Look for firm, smooth beets with crisp greens still attached (a sign of freshness). For carrots, choose firm, bright-colored ones without cracks. Medium-sized vegetables will roast more evenly than very large ones.