Pin it
The dance of slowly-cooked ruby beets and golden carrots alongside silky burrata makes for a stunning mix of tastes and feels. This eye-catching meal turns basic root veggies into a fancy salad through patient roasting that brings out their sweet side. Everything plays its part - from the earthy-sweet beets to the soft, melting burrata - making a well-rounded dish that works great as a simple lunch or fancy first course.
I've dished this up at so many get-togethers and watched folks who swear they hate beets go back for more. The trick is in the roasting - when I cut everything the same size and let them cook slowly, their sugars turn golden and give an almost candy-like flavor that wins over anyone.
Key Ingredients and Shopping Advice
- Beets: Look for hard, weighty beets with unwrinkled skin and bright leafy tops if you can find them. Try mixing red and gold ones for pretty colors and slightly different tastes.
- Carrots: Go for middle-sized carrots with vivid color and firm feel for perfect roasting. Skip the super thick ones that might stay hard.
- Burrata: Pick fresh burrata with a tight outer layer and slightly sweet milk smell for the smoothest texture.
- Fresh Herbs: Combine soft herbs (such as basil) with tougher ones (like thyme) for well-rounded flavor.
Pin it
Step-by-Step Cooking Guide
- Getting Your Veggies Ready:
- Skin and slice beets into equal 1-inch wedges. Peel carrots and cut them a bit bigger so they cook at the same rate. Pat dry with paper towels.
- Adding Flavor Before Cooking:
- Mix veggies with olive oil, salt, pepper, fresh thyme, and smoked paprika. Spread on a parchment-covered tray, keeping beets and carrots in different areas.
- Cooking Them Just Right:
- Bake at 375°F for about 35-40 minutes, turning once halfway. They're done when soft inside with golden edges.
- Getting the Burrata Ready:
- Take burrata out of the fridge half an hour before eating. Let extra liquid drain on paper towels for the best creamy texture.
- Putting It All Together:
- Layer greens, roasted veggies, and torn chunks of burrata on a nice plate. Pour over some olive oil and aged balsamic. Top with flaky sea salt and fresh herbs.
My nonna always told me to serve veggies at 'barely warm' temp - not hot from the oven, not cold from the fridge. After making this dish countless times, I get it: that's when flavors really shine while still playing nice with the cool burrata.
Pro Tricks for Amazing Results
- Always cook more veggies than needed - they stay good up to three days and make quick meals better.
- Heat some olive oil with herbs and garlic to make a tasty flavored oil for drizzling.
- Make sure everyone gets all parts on their plate - the mix of warm, cool, crunchy and soft makes this dish special.
This dish shows how a bit of care turns basic ingredients into something amazing. It celebrates what's in season, bringing bright flavors that make each bite count. Whether for guests or just family dinner, this roasted beet and carrot salad with burrata turns an ordinary meal into something you'll remember.
Pin it
Frequently Asked Questions
- → Can the roasted veggies be made early?
- Yes, roast the beets and carrots up to 2 days beforehand. Warm them a bit before adding the burrata and greens.
- → What’s a burrata cheese alternative?
- You can try fresh mozzarella or creamy goat cheese for a different feel and taste.
- → How do I avoid beet stains?
- Gloves help with red beet juice. For lighter colors, golden beets work great too. Cover your board with parchment paper.
- → Is there a vegan version possible?
- Definitely. Skip the burrata and replace honey in the dressing with maple syrup. Add avocado for an extra creamy touch.
- → What’s the shelf life for leftovers?
- Keep roasted veggies up to 3 days and dressing for 5. Assemble and eat right before serving for the freshest taste.