Roasted Beets Carrot Salad

This colorful roasted beet and carrot salad combines the earthy sweetness of root vegetables with creamy burrata cheese, all brought together with a bright honey rosemary dressing. The contrast between the warm roasted vegetables and cool, creamy cheese creates a dish that works as both a stunning starter or light main course.

I first created this recipe when I received a gorgeous bunch of beets with their greens still attached from my local farmers market. My dinner guests were so impressed by the colorful presentation and flavor combination that it's now my go-to dish whenever I want to elevate a simple meal without spending hours in the kitchen.

Key Ingredients

• Red beets: provide earthy sweetness and stunning ruby color. Look for firm beets with fresh-looking greens still attached
• Golden beets: offer a milder, less earthy flavor than red beets with beautiful sunny color. Choose smaller beets which tend to be sweeter
• Carrots: add natural sweetness and visual contrast. Select firm carrots with vibrant color
• Olive oil: helps vegetables caramelize and forms the base of our dressing. Use a good quality extra virgin olive oil for best flavor
• White wine vinegar: brings brightness to balance the sweetness. Champagne vinegar works beautifully as an alternative
• Honey: enhances the natural sweetness of the vegetables. Local raw honey provides the best flavor
• Fresh rosemary: adds aromatic complexity to the dressing. Fresh herbs make a significant difference here
• Burrata cheese: creates a creamy, indulgent element. Look for fresh burrata packaged in water

Detailed Instructions

Preheat the oven:

Turn your oven to 400°F and allow it to fully preheat while you prepare the vegetables. A properly heated oven ensures even roasting and good caramelization.

Prepare the beets and carrots:

Trim the tops and roots from your beets, reserving the greens. Peel the beets using a vegetable peeler, then cut them into 1-inch wedges. Scrub the carrots clean, trim the ends, and slice them lengthwise. Keeping the vegetables similar in size ensures even cooking.

Season and arrange for roasting:

Place the beet wedges and carrot halves on a large baking sheet. Drizzle generously with olive oil and season with salt, tossing to ensure even coating. Arrange them in a single layer with space between pieces to promote browning rather than steaming.

Roast to perfection:

Place the baking sheet in the preheated oven and roast for approximately 30 minutes. The vegetables should be fork-tender and have caramelized edges. You may want to rotate the pan halfway through cooking for even browning.

Prepare the beet greens:

While the vegetables roast, wash the beet greens thoroughly to remove any grit. Remove any tough stems and roughly chop the leaves. Heat a tablespoon of olive oil in a skillet over medium heat and add the greens, cooking just until they wilt, about 2 minutes.

Create the dressing:

In a small bowl, combine 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 minced garlic clove, and 1 teaspoon finely chopped fresh rosemary. Whisk thoroughly until emulsified and season with salt to taste.

Assemble the salad:

Allow the roasted vegetables to cool slightly before assembly. On a serving platter, arrange the sautéed beet greens as a base. Layer the roasted beets and carrots on top, mixing the colors for visual appeal.

Add the finishing touches:

Tear the burrata into pieces and arrange it throughout the salad. Drizzle the entire dish with the honey rosemary dressing just before serving.

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I discovered through experimentation that roasting the beets rather than boiling them intensifies their natural sweetness while maintaining their vibrant color. My daughter, who previously claimed to dislike beets, now requests this salad regularly, proving that sometimes presentation and preparation can transform even the most divisive vegetables.

Make Ahead Options

This salad has several components that can be prepared in advance. The beets and carrots can be roasted up to two days ahead and stored in an airtight container in the refrigerator. The dressing will keep for up to five days when refrigerated in a sealed jar. For the freshest presentation, sauté the beet greens and add the burrata shortly before serving.

Seasonal Adaptations

While this recipe shines with standard orange carrots, try using purple, yellow, or white varieties when available for an even more colorful presentation. In spring, substitute tender young carrots with their greens still attached. In winter, add roasted parsnips or sweet potatoes for heartier flavor. During summer, consider adding fresh berries like raspberries or blackberries for a sweet-tart contrast to the earthy vegetables.

Serving Suggestions

Serve this vibrant salad alongside a simple roasted chicken for a complete meal. It also pairs beautifully with grilled fish or as part of a vegetarian spread. For a more substantial offering, add a cup of cooked farro or quinoa to the base. Crusty bread is essential for soaking up the flavorful juices and creamy burrata that combine at the bottom of the plate.

The Art of Burrata

Burrata is a fresh Italian cheese made from mozzarella and cream. Unlike regular mozzarella, burrata has a solid outer shell with a soft, creamy interior. For this salad, room temperature burrata works best, so remove it from the refrigerator about 30 minutes before serving. If burrata is unavailable, substitute fresh mozzarella or even a soft goat cheese for a different but equally delicious flavor profile.

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Frequently Asked Questions

→ How do you roast beets and carrots evenly?

To roast them evenly, cut the vegetables into similar-sized pieces and spread them in a single layer on a baking sheet.

→ Can I substitute burrata with another cheese?

Yes, you can replace burrata with fresh mozzarella or goat cheese for a similar creamy texture.

→ What adds tanginess to the dressing?

The tanginess comes from white wine vinegar, which balances the sweetness of honey in the dressing.

→ Can I prepare this salad ahead of time?

You can roast the vegetables and make the dressing ahead of time, but assemble the salad just before serving for optimal freshness.

→ Do I have to use beet greens in this salad?

No, you can omit them or substitute with spinach or arugula for added greens.