If you’re searching for a dish that sings with vibrant colors and bursts with wholesome flavors, this Roasted Beets and Carrots with Burrata Recipe is exactly what you need. Combining the earthy sweetness of roasted beets and carrots with the creamy richness of burrata, and a bright, herbaceous dressing, this recipe is a celebration of simple, fresh ingredients that come together to create something truly memorable. Whether served as a stunning side or a light main, it’s a dish that promises comfort and elegance in every bite.
Ingredients You’ll Need
This recipe is beautifully straightforward, relying on just a handful of essentials that highlight the natural goodness of each component. Every ingredient plays a vital role in building layers of flavor, texture, and color that make this dish irresistible.
- Red beets with tops: They provide deep earthiness and vibrant ruby color, plus the greens add a nutritious element.
- Golden beets with tops: Their milder sweetness and sunny hue create a gorgeous contrast to the reds.
- Carrots, halved lengthwise: Add a natural sweetness and tender texture when roasted.
- Olive oil: For roasting and sautéing, it imparts a fruity richness and helps caramelize the vegetables.
- Salt to taste: Enhances every natural flavor and balances the sweetness.
- White wine vinegar: Infuses a bright acidity that lifts the dressing.
- Honey: Adds a gentle sweetness to harmonize the tang and the savory notes.
- Garlic clove, crushed: Brings a subtle kick and aromatic warmth.
- Minced rosemary: A fragrant herb that complements the root vegetables beautifully.
- Burrata cheese: The star creamy topping that melts perfectly over the warm vegetables for decadent richness.
How to Make Roasted Beets and Carrots with Burrata Recipe
Step 1: Preheat the Oven
Start by heating your oven to 400°F (200°C). This temperature is ideal for roasting the vegetables until tender and caramelized without drying them out—setting the perfect foundation for our dish.
Step 2: Prepare and Roast the Vegetables
Peel the red and golden beets, then cut them along with the halved carrots so they cook evenly. Toss everything in olive oil and a pinch of salt to coax out their natural sweetness as they roast. Spread them evenly on a baking sheet and pop them in the oven for about 30 minutes. When finished, the beets and carrots will be tender and slightly caramelized, intensifying their flavors wonderfully.
Step 3: Sauté the Beet Greens
While your roots are roasting, don’t throw away those lovely beet tops! Quickly sauté the greens in a little olive oil until they soften but still hold onto their vibrant green color. This adds a delicate bitterness and a fresh, leafy contrast to the roasted vegetables.
Step 4: Whisk Together the Dressing
In a small bowl, combine the olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt. Whisk these ingredients until the dressing is beautifully emulsified—a perfect balance of sweet, tangy, and herbaceous tastes that will elevate the entire dish.
Step 5: Assemble the Salad
Toss the roasted beets and carrots together with the sautéed beet greens for a mix of colors and textures. Then, arrange this vibrant medley on a serving dish and generously top with creamy burrata cheese. Finally, drizzle the homemade dressing all over, allowing it to mingle with the warmth of the vegetables and melt a bit into the cheese.
Step 6: Serve and Enjoy
Serve your gorgeous creation immediately to enjoy the contrast of warm, tender vegetables and rich, cool burrata. This Roasted Beets and Carrots with Burrata Recipe is truly one of those dishes that feel special but come together with ease at home.
How to Serve Roasted Beets and Carrots with Burrata Recipe
Garnishes
A sprinkle of toasted walnuts or pine nuts adds a delightful crunch, while fresh herbs like basil or parsley contribute a pop of herbal freshness. A little extra drizzle of good-quality olive oil or a pinch of flaky sea salt can also elevate the dish just before serving.
Side Dishes
This recipe pairs beautifully with a light green salad or crusty artisan bread to soak up the dressing and melted burrata. It can also serve as a lovely companion to grilled meats or roasted chicken, creating a balanced and colorful plate.
Creative Ways to Present
Try layering the roasted vegetables and burrata in individual jars for an elegant picnic or party presentation. You can also arrange the beet and carrot slices in a pattern on a flat platter for an eye-catching centerpiece, finishing with dollops of burrata and drizzled dressing.
Make Ahead and Storage
Storing Leftovers
Leftover roasted vegetables and sautéed beet greens can be stored in an airtight container in the refrigerator for up to three days. Keep the burrata separate and add it fresh when you’re ready to serve again.
Freezing
Roasted beets and carrots freeze well if properly sealed in a freezer-safe container. However, burrata does not freeze well due to its delicate texture, so it’s best enjoyed fresh.
Reheating
Reheat the roasted vegetables gently in a warm oven or on the stovetop to retain their texture. Avoid microwaving burrata; instead, add it cold just before serving to preserve its creamy goodness.
FAQs
Can I use other types of root vegetables in this recipe?
Absolutely! Parsnips, sweet potatoes, or even turnips can be great additions or alternatives. Just adjust roasting times slightly based on the vegetable’s density.
What if I can’t find burrata?
You can substitute fresh mozzarella or ricotta for a similar creamy effect, but burrata’s luscious cream center really elevates this recipe uniquely.
Can this dish be made vegan?
Yes, simply omit the burrata or replace it with a tangy vegan cheese or toasted nuts for richness and texture.
How important is the dressing?
The dressing brings the whole dish together by balancing the sweetness of the roasted veggies with acidity and herbal notes. It’s worth making to add that final layer of flavor.
Can I prepare this recipe ahead of time for a party?
You can roast the vegetables and sauté the greens a day ahead, then assemble with fresh burrata and dressing just before serving for the best results.
Final Thoughts
This Roasted Beets and Carrots with Burrata Recipe is one of those dishes you’ll want to make again and again. It’s vibrant, full of flavor, and yet incredibly simple to prepare, reminding us how a few well-chosen ingredients can come together to create something truly special. Give it a try—you might just discover a new favorite that brightens your table and your day.
Print
Roasted Beets and Carrots with Burrata Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant and flavorful Roasted Beets and Carrots with Burrata recipe combines tender, caramelized root vegetables with creamy burrata cheese and a zesty homemade dressing. A perfect dish that highlights earthy beets, sweet carrots, fresh beet greens, and an herby, tangy dressing, ideal as a nutritious appetizer or side dish.
Ingredients
Vegetables
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil, for tossing and sautéing
- Salt, to taste
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt, to taste
Other
- Burrata cheese, for topping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and to develop caramelization.
- Prepare and Roast Vegetables: Peel and cut the red and golden beets as required, and halve the carrots lengthwise. Toss all vegetables with olive oil and salt to season evenly. Arrange them on a baking sheet in a single layer and roast for about 30 minutes, or until they become tender and caramelized at the edges.
- Sauté Beet Greens: While the vegetables roast, separate the beet greens from the stems and sauté them briefly in a pan with a little olive oil over medium heat until tender, about 3-5 minutes. Season lightly with salt.
- Make the Dressing: In a small bowl, whisk together the olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt to taste until well combined and emulsified.
- Assemble the Salad: Combine the roasted beets and carrots with the sautéed beet greens in a serving dish. Tear or slice the burrata cheese and arrange it on top of the vegetables.
- Dress and Serve: Drizzle the herby dressing over the burrata and vegetables. Serve immediately to enjoy the mixture of warm roasted vegetables and creamy cheese.
Notes
- You can prepare this recipe ahead by roasting the vegetables and making the dressing, then reheating before serving.
- If burrata is unavailable, fresh mozzarella can be used as a substitute, though it will be less creamy.
- Be sure not to overcook the vegetables to maintain some texture and prevent them from becoming mushy.
- Use fresh rosemary for the best flavor; dried can be substituted but reduce quantity by half.
