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With its bright colors and creamy cheese, Burrata with Roasted Beets and Carrots makes your table look gorgeous. Sweet oven-baked veggies tossed with soft burrata instantly perk up any dinner. It's the sort of salad that makes you actually want more veggies.
The first time I fixed this for a backyard cookout, the bowl emptied fast. Burrata melts nicely over the roasted roots, and the combo is beyond tasty.
Colorful Ingredients
- Fresh rosemary: Brings herby aroma. Just use the leaves and chop them up
- Garlic: Packs a punchy kick. Go for freshly chopped if you can
- Honey: Adds sweetness to balance out the bite from vinegar and beets. Raw honey works wonders if it's around
- White wine vinegar: Perks up the dressing. Good quality makes a big difference
- Burrata cheese: Stretches creamy strings through the salad. Find one that's soft and squishy
- Salt: Pops the flavor. Flaky or kosher salt is great but any will do
- Olive oil: Makes things rich and silky. Extra virgin is tops for taste
- Carrots: Show off bold color and sweetness. Grab smaller carrots that feel firm
- Golden beets: Add gentle flavor and a blast of yellow. Go for tight, smooth ones
- Red beets: Deep color and an earthy note. Peel and pick firm beets without any mushy spots
How To Make It
- Dress and Serve:
- Pour the dressing right over. Bring to the table while the veggies stay cozy and the burrata's soft and creamy.
- Assemble Everything:
- Let roasted roots sit until they're just a bit warm. Mix with sautéed beet greens in a big bowl. Break up the burrata here and there, trying not to lose those oozy bits.
- Mix Up That Dressing:
- Whisk olive oil, white wine vinegar, honey, garlic, rosemary, and pinch of salt in a small bowl until combined. Taste to find your sweet-spot flavor.
- Wilt Beet Greens:
- While everything else roasts, chop the beet leaves roughly. Heat olive oil in a pan, toss in greens, and stir fast until just wilted but still a lively green. Set aside for later.
- Give The Veggies A Roast:
- Tray goes in the oven for about thirty minutes. At the halfway mark, shake or flip veggies so they get golden all over and fork goes in easy.
- Get The Veggies Ready:
- Slice carrots along their length. Cut beets into wedges. Coat with olive oil and a sprinkle of salt. Spread them out on a baking sheet so they aren’t too close and roast up evenly.
- Fire Up The Oven:
- Crank your oven to two hundred Celsius or four hundred Fahrenheit so everything gets hot and caramelizes right.
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Golden beets are the real gem for me, bringing a sunny brightness to each mouthful. The last time I made it for my mom’s birthday, folks started scooping it before dinner was even underway. That’s how much it draws a crowd.
Storing leftovers
If you’ve got extras, just cover and stash in the fridge for a couple days. For the nicest texture, keep cheese and dressing apart from the veggies in the fridge. Heat up the roots for a few seconds before putting it all together again.
Other swaps
No burrata in sight? Try using super-fresh mozzarella or creamy goat cheese. Lemon juice or red wine vinegar will work fine if you’re out of white wine vinegar. Thyme is a perfect swap if you want a different herb in place of rosemary.
Ways to serve
Pack this for picnics, share at brunch, or bring to any gathering where you want people to dig into colorful veggies. It tastes awesome alongside roast chicken or grilled fish. A handful of chopped toasted pistachios or walnuts brings a nice crunch too.
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Background vibes
Baking up root veggies has long been a favorite way to make them sweeter and is a regular move across Mediterranean kitchens. Burrata comes from Italy and is famous for its soft, oozy inside, which tastes amazing with the earthy flavors of beets.
Frequently Asked Questions
- → What's the best way to give veggies caramelized edges?
Spread beets and carrots out on a baking sheet, coat them in olive oil and a bit of salt, and stick them in a 400°F (200°C) oven. Make sure they aren't piled up so they toast all over and brown up nicely.
- → Can I make things ahead?
Go ahead and roast your beets and carrots before time, keep them chilled, then add burrata and dressing right before eating so everything stays fresh.
- → Is there a good swap for burrata?
If you don't have burrata, try soft mozzarella or creamy goat cheese for a similar vibe.
- → Do I have to use beet tops?
You can skip beet greens, or throw in spinach or another leafy green if you'd rather.
- → What's the best way to plate everything?
Enjoy it just warm or let it cool off to room temp. Pour the honey rosemary dressing over the top right before eating and dig in!