Beets Burrata Salad

This eye-catching roasted beet and carrot salad blends the natural sweetness of root veggies with smooth burrata cheese, all tied together with a tangy honey rosemary dressing. The mix of hot roasted veggies and cool, velvety cheese makes a dish that's perfect as an impressive appetizer or a satisfying light meal.

I came up with this dish after picking up some beautiful beets with leafy tops from my weekend farmers market. Everyone at dinner couldn't stop talking about how pretty it looked and how good it tasted. Now it's what I make whenever I want to wow guests without spending all day cooking.

Essential Ingredients

• Red beets: give a sweet earthiness and gorgeous ruby color. Go for firm ones with fresh leafy tops
• Golden beets: bring a gentler flavor than their red cousins with a lovely yellow hue. Smaller ones tend to taste sweeter
• Carrots: add extra sweetness and color contrast. Pick firm, brightly colored ones
• Olive oil: helps veggies brown nicely and starts our dressing off right. Worth using a good quality one here
• White wine vinegar: adds a nice zing against the sweet flavors. Try champagne vinegar if you have it
• Honey: brings out the natural sweetness in the veggies. Local honey works great
• Fresh rosemary: gives wonderful aroma to the dressing. Don't swap for dried if you can help it
• Burrata cheese: adds a rich, creamy texture. Look for fresh ones packed in water

Step-by-Step Guide

Warm up your oven:

Set your oven to 400°F and let it heat up completely while getting your veggies ready. This temp will give you perfectly caramelized edges.

Get the veggies ready:

Cut off the tops and bottoms of your beets, but save those greens. Peel the beets with a veggie peeler, then cut into 1-inch chunks. Clean your carrots, trim the ends, and slice them the long way. Making everything similar in size helps them cook evenly.

Add flavor before cooking:

Spread your beet chunks and carrot pieces on a big baking sheet. Pour some olive oil over them, sprinkle with salt, and toss everything so they're evenly coated. Make sure they're not crowded or piled up, or they'll steam instead of roast.

Let them roast:

Put the sheet in your hot oven and let them cook for about 30 minutes. They should be easily pierced with a fork and have some nicely browned spots. You might want to turn the pan around halfway through for even browning.

Cook the leafy tops:

While the veggies roast, wash those beet greens really well to get rid of any dirt. Cut away any tough stems and chop up the leaves. Heat a bit of olive oil in a pan over medium heat and toss in the greens, cooking just until they soften, which takes about 2 minutes.

Mix up your dressing:

In a small bowl, mix together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 minced garlic clove, and 1 teaspoon finely chopped fresh rosemary. Whisk it all up until it's well mixed and add a pinch of salt to taste.

Put it all together:

Let your roasted veggies cool down a bit first. On a nice serving plate, spread out the cooked beet greens as your bottom layer. On top, arrange your roasted beets and carrots, mixing the colors to make it pretty.

Add the final touches:

Pull the burrata into smaller pieces and place them around the salad. Just before serving, drizzle your honey rosemary dressing all over everything.

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I found out through trial and error that roasting beets instead of boiling them really brings out their sweetness while keeping their bright colors intact. My kid used to turn her nose up at beets but now asks for this salad all the time. Just goes to show that how you cook something can totally change minds about veggies folks think they don't like.

Prep Ahead Tips

You can get a jumpstart on this salad by doing some work in advance. The beets and carrots can be roasted up to two days before and kept in the fridge in a sealed container. The dressing stays fresh for five days when stored in a closed jar in the fridge. For the best look and taste, cook the beet greens and add the cheese right before you plan to serve it.

Switching Things Up By Season

The basic recipe works great with regular orange carrots, but don't be afraid to use purple, yellow or white ones when you can find them for an even more colorful mix. In early spring, try using baby carrots with their tops still on. During colder months, throw in some roasted parsnips or sweet potatoes for more substance. In summer, toss in a handful of raspberries or blackberries for a sweet and tart kick against the earthy veggies.

What To Pair It With

This bright salad goes perfectly next to a simple roasted chicken for a complete dinner. It also works great with grilled fish or as part of a spread of vegetarian dishes. To make it more filling, mix in a cup of cooked farro or quinoa at the bottom. Don't forget to serve it with some crusty bread to soak up all the tasty juices and creamy cheese that gather at the bottom of your plate.

All About Burrata

Burrata is a special Italian cheese that's like mozzarella but with a twist. It has a solid outer part with a soft, creamy center. For this salad, you want the cheese at room temp, so take it out of the fridge about 30 minutes before you plan to use it. Can't find burrata? No problem. Fresh mozzarella works in a pinch, or try a soft goat cheese for a totally different but still yummy flavor.

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Frequently Asked Questions

→ How can I roast carrots and beets so they cook the same?

Chop both veggies into even pieces and keep them in one layer on a baking tray.

→ What can I use instead of burrata?

You can swap out burrata for soft mozzarella or goat cheese for a creamy substitute.

→ Which ingredient gives the dressing its tang?

The white wine vinegar adds a tang, balancing out the dressing’s sweet honey notes.

→ Can I make this ahead of time?

Sure, roast the veggies and prepare the dressing in advance, but mix everything up right before eating to keep it fresh.

→ Are beet greens necessary for this dish?

Nope, you can skip them or trade them out for arugula or spinach for a fresh touch.