ROASTED BEETS AND CARROTS SALAD WITH BURRATA AND HONEY BALSAMIC DRESSING

There’s something deeply satisfying about bringing a dish to the table that looks like a piece of art—and tastes even better than it looks. This roasted beet and carrot salad with creamy burrata and a golden drizzle of honey balsamic dressing is one of those dishes. It reminds me of early summer dinners on my grandmother’s screened-in porch, the scent of roasted root vegetables still lingering in the air, and the gentle hum of cicadas in the background. She always believed that the best meals were made with simple, seasonal ingredients—cooked with love and served with pride.

This salad is a celebration of contrast and color. The earthy richness of roasted beets, the natural sweetness of carrots, the luscious creaminess of burrata—all tied together with a tangy, slightly sweet balsamic dressing kissed with honey. It’s a dish that feels luxurious, yet it’s so easy to make. With its vibrant hues and luscious textures, it’s as comforting as a quilt and as fresh as a summer garden.

Whether you’re gathering around a table with family or enjoying a quiet lunch on the patio, this salad offers nourishment that touches the soul.

Ingredients Needed

For the Roasted Vegetables:

• 3 medium beets (red and golden varieties), peeled and cut into thick rounds

• 3 medium carrots (rainbow carrots if available), peeled and cut into coins

• 1½ tbsp olive oil

• Salt and freshly cracked black pepper to taste

For the Honey Balsamic Dressing:

• 2 tbsp balsamic vinegar

• 1½ tbsp extra virgin olive oil

• 1 tsp Dijon mustard

• 1 tbsp honey (or maple syrup for vegan version)

• Pinch of sea salt

• Freshly ground black pepper

For the Salad Assembly:

• 1 ball burrata cheese (or 2 smaller balls), drained

• 1 cup baby arugula or mixed greens

• 1 tbsp chopped fresh basil or parsley

• Optional: toasted walnuts or pecans for crunch

Step-by-Step Instructions

Step 1

Preheat and Roast the Vegetables
Preheat your oven to 400°F. Place the sliced beets and carrots on a lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Arrange in a single layer. Roast for 30–35 minutes, flipping halfway through, until tender and slightly caramelized on the edges.

Step 2

Make the Honey Balsamic Dressing
While the veggies roast, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified. Taste and adjust for sweetness or tanginess. Set aside.

Step 3

Arrange the Salad Base
On a large serving platter or individual plates, scatter a generous handful of arugula or greens. Once the vegetables are cool enough to handle but still slightly warm, arrange them over the greens.

Step 4

Add the Burrata
Gently tear the burrata and place it in the center or scatter pieces around the vegetables. The creamy interior will naturally mingle with the warm veggies and greens.

Step 5

Drizzle and Garnish
Drizzle the honey balsamic dressing generously over the entire salad. Sprinkle with chopped basil or parsley and, if using, a handful of toasted nuts for added crunch.

Why This Recipe Works

This salad is a delightful blend of flavors and textures. The sweet and earthy roasted beets pair perfectly with the mellow carrots, both enhanced by the richness of burrata. The peppery arugula adds freshness, while the honey balsamic dressing delivers that crave-worthy sweet-savory zing that lingers on your taste buds.

Nutritionally, it’s a powerhouse. Beets and carrots are rich in antioxidants and fiber. Burrata provides protein and healthy fat, and the greens bring in chlorophyll and detoxifying properties. Plus, it’s gluten-free, vegetarian, and can easily be made vegan by swapping the cheese and honey.

Beyond the health aspect, it’s the emotional warmth this salad brings to the table that makes it unforgettable. It’s rustic yet refined. Simple yet indulgent.

Variations & Customizations

Classic Mediterranean Version

Swap out burrata for crumbled goat cheese or feta. Add kalamata olives, thin-sliced red onion, and a handful of cherry tomatoes.

Low-Calorie Light

Use less olive oil in the dressing and replace burrata with low-fat mozzarella slices or skip the cheese altogether. Double up on arugula and serve as a main salad.

Vegan-Friendly

Replace burrata with almond-based vegan cheese or a large dollop of hummus. Use maple syrup in place of honey in the dressing.

Warm Winter Bowl

Serve the roasted veggies over a base of warm farro or quinoa with wilted kale. Add chickpeas for extra protein and a hearty winter variation.

Bold & Spicy

Add a dash of red chili flakes to the dressing for a kick. You can also roast the carrots with a sprinkle of smoked paprika for added depth.

Additions & Swaps

• Protein: Grilled chicken, roasted tofu, or seared salmon

• Nuts: Pistachios, hazelnuts, or pecans

• Greens: Spinach, watercress, or baby romaine

• Herbs: Dill, thyme, or mint for a fresh twist

COOKING Note

Roasting vegetables, especially root varieties like beets and carrots, is a time-honored tradition. My grandmother would roast a batch every Sunday, wrapping the beets in foil and letting them bake until their sweet juices stained the foil like ruby ink. Today, I skip the foil but still honor that slow-roast method. A little olive oil and patience are all you need to transform humble vegetables into something deeply flavorful and comforting.

Burrata is a modern twist, of course—creamy, luscious, and ready to melt into every bite. If you haven’t tried it yet, this is your perfect introduction.

Serving Suggestions

This dish is a showstopper on its own but can be made part of a larger spread for more festive meals:

• Serve with crusty sourdough or garlic toast

• Pair with a glass of chilled rosé or lemony sparkling water

• Make it the centerpiece of a brunch or ladies’ luncheon

• Add a protein to make it a full dinner plate

Don’t forget to set the table with linen napkins and your favorite vintage flatware. A dish this beautiful deserves the full experience.

Helpful Tips

1. Use gloves when handling beets to avoid staining your fingers.

2. Roast the veggies in advance and refrigerate—they hold up beautifully for a day or two.

3. Serve the salad slightly warm—the contrast between warm vegetables and cool greens is divine.

4. Toast the nuts for 5 minutes at 350°F to intensify their flavor and crunch.

Prep Time:

15 minutes

Cooking Time:

35 minutes

Total Time:

50 minutes

Serving:

2–4 servings, depending on if it’s a main or side dish

Nutritional Information (Per Serving)

• Calories: 340

• Protein: 10g

• Fiber: 7g

• Sodium: 280mg

• Carbohydrates: 24g

• Fat: 20g

• Sugar: 11g

A perfect balance of heart-healthy fats, antioxidants, and fiber to support digestion, immunity, and energy.

Common Mistakes to Avoid

1. Over-roasting vegetables—beets and carrots should be tender, not mushy.

2. Using cold burrata straight from the fridge—let it sit at room temp for 10 minutes before serving.

3. Overdressing the salad—drizzle lightly and offer extra on the side.

4. Skipping seasoning—don’t forget to salt your vegetables and taste the dressing before serving.

Conclusion

This roasted beet and carrot salad is more than a side dish—it’s a heartfelt reminder that simple ingredients, when prepared with care, can create moments of magic. With its warm roots and creamy finish, it’s the kind of dish that brings people closer around the table and leaves them feeling nourished, both physically and emotionally.

If you try it once, you’ll understand what I mean. It’s a salad that feels like a warm hug, wrapped in color and flavor.

Frequently Asked Questions (FAQs)

Q: Can I make this dish ahead of time?

A: Yes! Roast the vegetables and prepare the dressing in advance. Store separately and assemble just before serving.

Q: What can I use as a substitute for burrata?

A: Fresh mozzarella, goat cheese, or vegan almond cheese work beautifully.

Q: How do I store leftovers?

A: Store undressed salad components in the refrigerator for up to 3 days. Add dressing just before serving to maintain texture.

Q: Can I make this recipe vegan?

A: Absolutely! Replace burrata with a dairy-free cheese or hummus, and use maple syrup instead of honey in the dressing.

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