Dinner

Roasted Beet and Carrot Salad with Burrata Recipe

ByNaomi Fletcher November 28, 2025November 28, 2025

Introduction

This Roasted Beets and Carrots Salad with Burrata is a vibrant and flavorful dish perfect for any season. Tender, caramelized vegetables pair beautifully with creamy burrata, creating a simple yet elegant salad that’s sure to impress.

A white plate holds a colorful dish with three main layers. The bottom layer is made of sliced round beets and sweet potatoes, arranged in a circle with deep red, purple, and orange colors. On top of the vegetables sits a thick round layer of creamy white cheese with a soft texture. The cheese is drizzled with golden-yellow olive oil and sprinkled lightly with black seeds and herbs. Small green herb sprigs are scattered around the plate, adding a fresh touch. The photo is taken on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium beets, peeled and sliced
3 large carrots, peeled and sliced
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 ball burrata cheese
1 tablespoon fresh thyme or microgreens (for garnish)
1 tablespoon honey (optional, for added sweetness)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, toss the sliced beets and carrots with olive oil, balsamic vinegar, salt, pepper, and dried thyme until evenly coated.
Step 3: Spread the vegetables evenly on the prepared baking sheet in a single layer.
Step 4: Roast for 25 to 30 minutes, flipping the vegetables halfway through, until they are tender and slightly caramelized.
Step 5: Arrange the roasted beets and carrots on a serving plate and place the burrata ball in the center.
Step 6: Drizzle with a little extra olive oil and sprinkle fresh thyme or microgreens on top for garnish.
Step 7: If desired, drizzle honey over the salad to add a touch of sweetness.
Step 8: Serve warm or at room temperature and enjoy.

Tips & Variations

For extra depth, try adding a splash of orange juice to the roasting vegetables before baking.
Substitute burrata with fresh mozzarella if burrata is unavailable.
Use fresh thyme instead of dried for a brighter herby flavor.
Add toasted walnuts or pecans for a crunchy texture contrast.
If you prefer, roast the vegetables on a grill pan for a smoky flavor.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Keep the burrata separate and add it fresh before serving. Reheat the vegetables gently in the oven or microwave before assembling the salad.