If you’re craving a vibrant, flavorful dish that feels both comforting and gourmet, the Roasted Beets and Carrots with Burrata Recipe is your new best friend. This recipe brings together the earthy sweetness of roasted beets and carrots, the creamy decadence of burrata, and a lively rosemary-honey dressing that ties everything together beautifully. It’s simple to prepare but impressive in taste and presentation, making it perfect for a weeknight dinner or an elegant gathering with friends.
Ingredients You’ll Need
Getting this dish just right is all about balancing simple, fresh ingredients that shine individually and harmonize together. Each one plays a vital role, from the colorful beets and carrots that add sweetness and texture to the luscious burrata that brings a creamy touch.
- 3 red beets with tops: Their deep color and earthy flavor are the foundation of the dish, and the greens add a tender, slightly bitter contrast.
- 3 golden beets with tops: These add a beautiful golden hue and a slightly sweeter, milder beet flavor that balances the reds.
- 6 carrots, halved lengthwise: Carrots add natural sweetness and a satisfying bite when roasted.
- Olive oil: Essential for roasting and sautéing, it enhances the natural flavors and helps caramelize the vegetables.
- Salt to taste: A critical seasoning that brings out the best in every ingredient.
- 3 tablespoons olive oil (for dressing): Adds richness and smoothness to the dressing.
- 2 tablespoons white wine vinegar: Introduces a subtle acidity that balances the sweetness of the honey and vegetables.
- 1 tablespoon honey: Brings a delicate sweetness that complements the roasted flavors.
- 1 garlic clove, crushed: Adds a fragrant punch to the dressing without overpowering the dish.
- 1 teaspoon minced rosemary: Offers a piney, aromatic note that elevates the entire recipe.
How to Make Roasted Beets and Carrots with Burrata Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F (200°C). This high heat is perfect for roasting the vegetables until they’re tender and caramelized, bringing out their natural sugars and deepening their flavor beautifully.
Step 2: Prepare and Roast Vegetables
Peel the beets carefully and halve the carrots lengthwise so they cook evenly. Toss all the vegetables generously with olive oil and salt to coat every surface. This simple step ensures the vegetables roast up with a flavorful, slightly crispy edge.
Step 3: Roast Until Perfect
Spread your colorful beets and carrots on a baking sheet in a single layer. Pop them into your preheated oven and roast for about 30 minutes, or until you can easily pierce them with a fork and their edges are beautifully caramelized.
Step 4: Sauté Beet Greens
While the roasting is underway, don’t toss out those vibrant beet tops! Sauté the greens briefly in a splash of olive oil until they just wilt. This not only utilizes the entire vegetable but adds a tender green note that balances the sweetness of the roasted roots.
Step 5: Whisk Together the Dressing
In a small bowl, combine olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and a pinch of salt. Whisk them together until the dressing is emulsified and aromatic — this will add a bright, layered flavor to the final dish.
Step 6: Assemble the Salad
In a large bowl, gently toss the warm roasted beets and carrots alongside the sautéed beet greens. This keeps the veggies tender and allows the flavors to mingle before the crowning touch arrives.
Step 7: Top with Burrata and Drizzle Dressing
Place generous dollops of creamy burrata on top of your vegetable medley, letting it soften slightly from the warmth beneath. Drizzle your homemade dressing over everything and watch this Roasted Beets and Carrots with Burrata Recipe come alive with color, texture, and irresistible flavors.
Step 8: Serve and Enjoy!
This dish is best served immediately so the burrata stays luxuriously soft and the vegetables retain their gorgeous texture. Prepare to wow your taste buds and any guests lucky enough to share this with you!
How to Serve Roasted Beets and Carrots with Burrata Recipe
Garnishes
For a little extra flair and flavor, sprinkle toasted walnuts or pine nuts for crunch, or add fresh herbs like basil or chives to brighten the presentation. A scatter of freshly cracked black pepper adds a gentle kick that complements the creaminess of the burrata beautifully.
Side Dishes
This dish pairs wonderfully with crusty bread or grilled polenta, perfect for soaking up the luscious dressing and melted burrata. Alternatively, a light grain salad or simple leafy greens dressed with lemon vinaigrette would balance the richness.
Creative Ways to Present
Serve the roasted vegetables and burrata on a large rustic platter for a family-style meal or arrange individual servings on small plates for a stunning appetizer. For an elegant touch, drizzle a little aged balsamic over the top or add edible flower petals for color contrast.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted beets and carrots along with the beet greens in an airtight container in the refrigerator for up to 3 days. Keep the burrata separate and add fresh just before serving to maintain that irresistible creaminess.
Freezing
While roasted beets and carrots freeze reasonably well, burrata does not freeze successfully because of its delicate texture. Freeze the vegetables alone in a freezer-safe container for up to 2 months, then thaw slowly in the fridge before reheating.
Reheating
Gently reheat the roasted vegetables in a 350°F (175°C) oven until warmed through to maintain their texture. Avoid microwaving if you want to keep the best flavor and consistency. Add fresh burrata only at serving time for the best experience.
FAQs
Can I use other types of beets in this recipe?
Absolutely! While red and golden beets are traditional, you can experiment with candy cane or Chioggia beets for a fun twist. Be mindful that some varieties may vary in sweetness or cooking times.
Is burrata hard to find?
Many grocery stores now carry burrata in the specialty cheese section, but if you can’t find it, fresh mozzarella is an okay substitute. Just know that burrata’s creamy center is part of what makes this recipe so special.
Can I make the dressing ahead of time?
Yes! The dressing can be whisked together a day in advance and stored in the refrigerator. Just bring it to room temperature and give it a quick stir before drizzling over the vegetables.
What if I don’t like rosemary?
No problem! You can replace rosemary with thyme or oregano for a different herbaceous note that still complements the roasted vegetables wonderfully.
Can this dish be served cold?
Definitely. This Roasted Beets and Carrots with Burrata Recipe tastes great warm or at room temperature, making it versatile for picnics, potlucks, or meal prep meals.
Final Thoughts
This Roasted Beets and Carrots with Burrata Recipe is a fantastic way to celebrate simple, fresh ingredients with flair and creativity. Whether you’re looking to impress guests or treat yourself to something nourishing and delicious, it’s a recipe that never disappoints. Give it a try—you might just find your new favorite salad!
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Roasted Beets and Carrots with Burrata Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful salad featuring roasted red and golden beets, caramelized carrots, and creamy burrata cheese, all enhanced with a fragrant honey-rosemary dressing and sautéed beet greens. This dish offers a delightful balance of earthy, sweet, and tangy flavors, perfect as a light meal or elegant side.
Ingredients
Vegetables
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
- Olive oil (for roasting 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 (quantity to top four servings; approximately 8 ounces or 225 grams)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and achieving caramelization.
- Prepare and Roast Vegetables: Peel and cut the red and golden beets and carrots as needed. Toss them with olive oil and salt to ensure even roasting and flavor development.
- Arrange and Roast: Spread the vegetables evenly on a baking sheet and roast in the oven for about 30 minutes, or until they are tender and caramelized, stirring once halfway through for even cooking.
- Sauté Beet Greens: While the vegetables roast, rinse the beet greens. Heat a small amount of olive oil in a pan and sauté the greens briefly until tender, about 3–5 minutes. Season lightly with salt.
- Make the Dressing: In a small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of white wine vinegar, 1 tablespoon of honey, crushed garlic clove, minced rosemary, and salt to taste until well combined.
- Assemble the Salad: In a large bowl, combine the roasted beets and carrots with the sautéed beet greens, tossing gently to mix flavors.
- Add Burrata and Drizzle Dressing: Divide the vegetable mixture onto serving plates, top each portion with creamy burrata cheese, and drizzle the prepared honey-rosemary dressing over the top.
- Serve: Serve the salad immediately while the vegetables are warm, enjoying the contrast of the warm roasted veggies and creamy burrata with the fresh dressing.
Notes
- Use fresh beet greens for the best flavor and texture—they add a lovely bitter contrast.
- The honey in the dressing can be substituted with maple syrup for a vegan option.
- For easy peeling, boil the beets briefly before roasting or roast them wrapped in foil.
- Serve this salad as a starter or alongside grilled meats or fish for a complete meal.
- Leftover roasted vegetables can be refrigerated for up to 3 days and enjoyed cold or reheated.
