Creamy Burrata Paired with Zesty Roasted Beets & Carrots Recipe

Crisp autumn afternoons invite delightful roasted beets & carrots with creamy burrata salad experiments in my kitchen.

Colorful root vegetables sing when caramelized with olive oil and herbs.

Seasonal produce becomes magical when transformed through careful roasting techniques.

Mediterranean flavors dance across each vibrant plate, creating sensory excitement.

Unexpected combinations make this dish sparkle with simplicity and elegance.

Fresh ingredients tell delicious stories without complicated preparations.

Peek into this recipe and let your taste buds dance with anticipation.

Roasted Beets & Carrots with Creamy Burrata That Steals Hearts

• Elevate Your Vegetable Game: Transform ordinary roasted beets and carrots into a stunning, restaurant-worthy dish that impresses with minimal effort.
• Burst of Seasonal Flavors: Combine sweet roasted vegetables, creamy burrata, zesty citrus vinaigrette, and crunchy pistachios for a vibrant flavor explosion.
• Perfect Balance of Textures: Experience a delightful mix of tender roasted vegetables, silky cheese, crisp greens, and crunchy nuts in every bite.
• Versatile Crowd-Pleaser: Ideal for casual weeknight dinners, elegant gatherings, or as a show-stopping side dish that appeals to various dietary preferences.

Ingredients for Roasted Beets, Carrots & Burrata Salad

• Beets: Earthy root vegetables that become sweet and tender when roasted.
• Carrots: Vibrant orange vegetables that caramelize beautifully in the oven.

• Olive Oil: Helps vegetables roast evenly and adds rich flavor.
• Balsamic Vinegar: Provides a tangy sweetness that enhances the vegetables' natural taste.
• Salt, Pepper: Essential seasonings that bring out the vegetables' natural flavors.
• Thyme: Aromatic herb that adds a subtle earthy note to the roasted vegetables.

• Orange Juice: Adds bright, fresh citrus flavor to the dressing.
• Honey: Provides natural sweetness and helps balance the vinaigrette.
• Dijon Mustard: Adds a tangy kick and helps emulsify the dressing.

• Arugula, Mixed Greens: Fresh, peppery base for the salad.
• Burrata: Creamy, soft cheese that adds luxurious texture.
• Pistachios: Crunchy nuts that provide a nutty flavor and texture.
• Pomegranate Seeds: Bright, jewel-like seeds that add sweet-tart burst.
• Fresh Basil, Mint: Aromatic herbs that add a fresh finishing touch.

• Crusty Bread, Warm Pita: Perfect accompaniment to soak up the dressing and enjoy with the salad.

Instructions to Roast Beets & Carrots Perfectly

Step 1: Prepare Roasting Ingredients

Grab your fresh beets and carrots. Wash them thoroughly and pat dry.

Slice beets and carrots into bite-sized pieces. You’ll want them roughly similar in size so they cook evenly.

• Beets
• Carrots
• Olive oil
• Balsamic vinegar
• Salt
• Black pepper
• Fresh thyme

Spread these veggies on a baking sheet, ensuring they’re not overcrowded. Drizzle with olive oil and balsamic vinegar.

Sprinkle salt, pepper, and crumble fresh thyme leaves across the top.

Step 2: Roast Vegetable Magic

Pop the baking sheet into a preheated oven at 400°F.

Roast for 30-35 minutes, giving everything a gentle stir halfway through. You’re looking for vegetables that are tender and have beautiful caramelized edges.

Step 3: Whip Up Zesty Vinaigrette

• Olive oil
• Fresh orange juice
• Honey
• Dijon mustard
• Balsamic vinegar
• Salt
• Black pepper

Whisk these ingredients until they transform into a smooth, vibrant dressing.

Step 4: Build Your Gorgeous Salad

Select a beautiful serving plate. Spread a bed of fresh arugula or mixed greens.

Lovingly arrange your roasted vegetables on top. Tear the burrata into generous chunks and scatter across the salad.

Sprinkle toasted pistachios and bright pomegranate seeds for extra texture and color.

Step 5: Final Flourish

Drizzle your citrus vinaigrette over the salad.

Garnish with fresh basil or mint leaves. Serve immediately alongside crusty bread or warm pita.

Tips to Make Burrata Salad Creamy and Delicious

• Roast beets and carrots at high temperature to caramelize natural sugars, enhancing their rich, sweet flavor profile.
• Wrap each beet individually in foil while roasting to prevent color bleeding and maintain vibrant individual vegetable colors.
• Whisk citrus vinaigrette ingredients thoroughly to ensure smooth emulsification and perfect tangy-sweet flavor distribution.
• Let burrata sit at room temperature for 15 minutes before serving to achieve creamy, luxurious texture and optimal taste.
• Toast pistachios briefly in a dry skillet to intensify their flavor and add extra crispness to the salad's texture.

Variations to Mix Up This Salad

• Mediterranean Fusion: Replace pistachios with crumbled feta cheese and add kalamata olives for a Greek-inspired version.
• Smoky Southwest: Swap thyme with smoked paprika, add charred corn kernels, and top with cilantro and lime-infused vinaigrette.
• Winter Comfort: Substitute roasted beets and carrots with roasted butternut squash and add dried cranberries and sage for a seasonal touch.
• Protein Power: Include grilled chicken or seared salmon on top of the salad for a heartier meal with added protein.

Pairing Suggestions for Roasted Salad

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or Pinot Grigio to complement the earthy roasted vegetables and cut through the creamy burrata.
• Match with Rustic Bread Plate: Serve a selection of artisan sourdough, olive ciabatta, and herbed focaccia to soak up the citrus vinaigrette and provide textural contrast.
• Create Mediterranean-Inspired Mezze: Add small plates of hummus, marinated olives, and grilled halloumi to enhance the salad's Mediterranean flavor profile and make the meal more substantial.
• Elevate with Sparkling Rosé: Choose a dry, light rosé with subtle berry notes to harmonize with the pomegranate seeds and balance the rich burrata's creaminess.

Storage Tips for Burrata Salad Freshness

• Store roasted vegetables and salad components separately in sealed containers. Keep burrata and vinaigrette in different sections to maintain freshness. Consume within 2-3 days for best quality.
• Warm beets and carrots in oven at 350F for 5-7 minutes. Spread on baking sheet and cover loosely with foil to prevent drying. Avoid microwave to preserve texture and flavor.
• Discard wilted arugula before reheating. Add fresh greens when serving to maintain crispness. Toss with reserved vinaigrette just before eating.

FAQs

• Can I make this salad ahead of time?

Roast the vegetables up to two days in advance and store them in an airtight container in the refrigerator. Prepare the vinaigrette separately and keep it chilled. Add fresh burrata and toppings just before serving to maintain the best texture and flavor.

• Are there any substitutions for burrata?

If burrata is unavailable, you can replace it with fresh mozzarella or goat cheese. These alternatives will provide a similar creamy texture and complement the roasted vegetables nicely.

• How do I choose the best beets and carrots for this recipe?

Select firm, smooth beets and carrots without soft spots or blemishes. Look for vibrant colors and medium-sized produce that will roast evenly. Organic vegetables often have more intense flavors for this salad.

The Roasted Beets & Carrots With Creamy Burrata Salad Recipe

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4.7 from 13 reviews

• Total Time: 50 minutes
• Yield: 2 1x

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Description

Roasted beets and carrots dance with creamy burrata in this Mediterranean-inspired salad, showcasing vibrant seasonal vegetables. Fresh herbs and tangy vinaigrette elevate simple ingredients, inviting you to savor each colorful, delicious bite.

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Ingredients

Scale 1x2x3x

Roasted Vegetables:

• 2 medium beets, peeled & cut into wedges
• 2 large carrots, peeled & cut into sticks
• 2 tablespoons (30 milliliters) olive oil
• 1 teaspoon (5 milliliters) balsamic vinegar
• 1/2 teaspoon (2.5 grams) salt
• 1/4 teaspoon (1.25 grams) black pepper
• 1/2 teaspoon (1 gram) dried thyme

Cheese and Greens:

• 1 ball burrata cheese, torn into pieces
• 2 cups (60 grams) arugula or mixed greens
• 1/4 cup (30 grams) chopped toasted pistachios or walnuts
• 1/4 cup (40 grams) pomegranate seeds
• Fresh basil or mint leaves for garnish

Vinaigrette:

• 3 tablespoons (45 milliliters) olive oil
• 1 tablespoon (15 milliliters) fresh orange juice
• 1 teaspoon (5 milliliters) honey
• 1 teaspoon (5 grams) Dijon mustard
• 1/2 teaspoon (2.5 milliliters) balsamic vinegar
• Salt and black pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C), preparing a spacious baking sheet for roasting vegetables with even heat distribution.
2. Toss the raw beets and carrots with aromatic olive oil, tangy balsamic vinegar, fragrant thyme, and seasoning until vegetables are evenly coated.
3. Spread the seasoned vegetables across the baking sheet in a single layer, ensuring maximum caramelization and roasting for 30-35 minutes, rotating midway to achieve uniform tenderness.
4. While vegetables roast, craft the vibrant citrus vinaigrette by whisking olive oil, fresh orange juice, golden honey, zesty Dijon mustard, balsamic vinegar, and delicate seasonings until smoothly integrated.
5. Select a pristine serving plate and create a lush bed of peppery arugula or mixed greens as the salad foundation.
6. Artfully arrange the roasted, caramelized beets and carrots atop the verdant greens, creating visual intrigue and textural contrast.
7. Delicately tear the creamy burrata, strategically scattering the soft cheese across the vegetable landscape.
8. Enhance the salad with crunchy toasted pistachios and jewel-like pomegranate seeds for added complexity and visual appeal.
9. Drizzle the citrus vinaigrette generously, allowing it to cascade over the ingredients, and garnish with fresh, aromatic basil or mint leaves.
10. Serve immediately alongside crusty artisan bread or warm, pillowy pita to complete this sensory experience.

Notes

• Customize roasting times for different vegetable sizes to ensure even caramelization and prevent burning.
• Swap burrata with vegan alternatives like cashew cheese for plant-based diets, maintaining creamy texture and richness.
• Toast pistachios quickly in a dry skillet to enhance their nutty flavor and prevent potential burning in the oven.
• Prep beets and carrots in advance and store roasted vegetables in an airtight container for up to 3 days, making meal planning easier.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 2
• Calories: 498 kcal
• Sugar: 10 g
• Sodium: 402 mg
• Fat: 42 g
• Saturated Fat: 9 g
• Unsaturated Fat: 31 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Protein: 11 g
• Cholesterol: 30 mg