If you’re looking for a vibrant, show-stopping side or a light vegetarian main that comes together in just 45 minutes, this Roasted Beets and Carrots with Burrata recipe is about to become your new obsession. Sweet earthy beets (both golden and red!), tender carrots, and their leafy greens get roasted and sautéed, then crowned with creamy burrata and a rosemary-honey vinaigrette. This dish bursts with color, flavor, and texture, making it both delicious and beautiful enough for any table.
Ingredients You’ll Need
Every ingredient in this recipe has a special role, from the jewel-toned beets to the silky burrata. These simple but carefully chosen elements work together to create layers of flavor, irresistible texture contrasts, and a stunning plate that’s ready in just 45 minutes.
- Red Beets (3, with tops): Their deep color and earthy-sweet flavor are the soul of this dish.
- Golden Beets (3, with tops): Milder and slightly sweeter, they add gorgeous gold tones and a subtle contrast.
- Carrots (6, halved lengthwise): Roasting brings out their natural sugars, making them irresistibly caramelized.
- Olive Oil: Essential for both roasting and sautéing, it enhances flavor and helps veggies crisp up.
- Salt to taste: Don’t be shy! Salt sharpens flavors and balances sweetness.
- White Wine Vinegar (2 tablespoons): Adds a tangy brightness that lifts every bite.
- Honey (1 tablespoon): Just a touch, for floral sweetness in the dressing.
- Garlic (1 clove, crushed): Infuses the vinaigrette with a gentle, aromatic kick.
- Rosemary (1 teaspoon, minced): Fresh rosemary adds woodsy depth to the dressing.
- Burrata Cheese: The creamy, dreamy finishing touch that ties it all together.
How to Make 45 minutes
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This high heat is just right for coaxing out the natural sweetness of the beets and carrots, ensuring they caramelize beautifully in just 45 minutes without drying out. Getting your oven hot before you begin will also help everything cook evenly.
Step 2: Prepare and Roast the Vegetables
Peel your red and golden beets, then trim and halve your carrots lengthwise. Toss all the veggies with a generous drizzle of olive oil and a good sprinkle of salt. Arrange them on a baking sheet in a single layer so they roast, not steam. Pop them in the oven for about 30 minutes, shaking the pan halfway through to ensure even caramelization and tenderness. The transformation in just 45 minutes is truly magical!
Step 3: Sauté the Beet Greens
Don’t toss those beet tops! While your roots are roasting, rinse and roughly chop the beet greens. Heat a splash of olive oil in a skillet, then sauté the greens for just 2-3 minutes until wilted and tender. They add a lovely earthy note and a pop of green to the finished dish.
Step 4: Make the Rosemary-Honey Vinaigrette
In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, the crushed garlic, minced rosemary, and salt to taste. This dressing is bright, sweet, and herbaceous, tying all the flavors together in under 45 minutes.
Step 5: Assemble the Salad
Combine the roasted beets and carrots with the sautéed beet greens, gently tossing to mingle the flavors and colors. Tear the creamy burrata over the top, letting it melt into the warm veggies. Drizzle with your homemade vinaigrette, making sure every bite gets a little love.
Step 6: Serve and Enjoy!
Your Roasted Beets and Carrots with Burrata are ready to serve in just 45 minutes. The cheese will be perfectly gooey, the veggies caramelized and sweet, and the whole dish bursting with texture and color.
How to Serve 45 minutes
Garnishes
A finishing sprinkle of flaky sea salt, a few extra rosemary leaves, or a drizzle of really good olive oil can take this dish to another level. You might also add a scattering of toasted pistachios or walnuts for crunch, or a handful of microgreens for a restaurant-worthy touch.
Side Dishes
This dish is a superstar alongside simple grilled chicken, seared salmon, or a hearty grain like farro or quinoa. Pairing it with crusty bread is a must, so you can scoop up every drop of creamy burrata and sweet vinaigrette.
Creative Ways to Present
For an elegant appetizer, serve the veggies and burrata on individual plates, or layer them in a shallow bowl for a rustic, farm-to-table look. You can also slice the beets and carrots into coins or wedges for a more refined presentation. In just 45 minutes, you’ll have a plate that’s as stunning as it is delicious!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), transfer them to an airtight container and refrigerate. The roasted veggies and greens will keep well for up to three days; just store the burrata separately if possible to keep it fresh and creamy.
Freezing
While the roasted beets and carrots freeze well for up to a month, burrata does not—its delicate texture is best enjoyed fresh. If you plan to freeze the veggies, do so before adding the cheese, and thaw them in the fridge before reheating and assembling the dish.
Reheating
Warm the roasted veggies and greens in a 350°F oven for 10-12 minutes or until heated through. Top with fresh burrata and a splash more vinaigrette before serving. Thanks to the 45 minutes of initial roasting, the flavors only deepen after reheating.
FAQs
Can I use pre-cooked beets?
Absolutely! If you’re short on time, pre-cooked beets are a great shortcut—just roast the carrots and toss the beets in at the end to warm them. The whole dish can still come together in about 45 minutes.
What can I use instead of burrata?
Fresh mozzarella, goat cheese, or ricotta work beautifully if you can’t find burrata. Each brings its own creamy charm to the dish, so pick your favorite and enjoy the results.
Can I make this vegan?
Definitely! Swap the burrata for a vegan cheese or creamy cashew spread, and use agave instead of honey in the vinaigrette. The veggies and greens are already plant-based, so the swaps are easy.
Is it okay to roast the veggies ahead of time?
Yes, you can roast the beets and carrots up to a day in advance. Just store them in the fridge and reheat before assembling with the burrata and vinaigrette. It makes getting dinner on the table in 45 minutes a breeze!
What’s the best way to peel beets without staining my hands?
Wearing disposable gloves is the easiest way to keep your hands stain-free when peeling red beets. Alternatively, peel them under cool running water, which helps wash the pigment away as you work.
Final Thoughts
This Roasted Beets and Carrots with Burrata is a celebration of color, flavor, and freshness—all ready in just 45 minutes. Whether you’re sharing it with friends or treating yourself to something special, I hope you give this recipe a try and enjoy every delicious bite!
Print
45 minutes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: Roasting, Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful roasted beet and carrot salad topped with creamy burrata cheese and a tangy honey-rosemary dressing. This dish combines tender, caramelized root vegetables with sautéed beet greens for a fresh and wholesome meal or side dish.
Ingredients
Vegetables
- 3 red beets with tops
- 3 golden beets with tops
- 6 carrots, halved lengthwise
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Salt to taste
Other
- Olive oil (for roasting and sautéing)
- Salt to taste
- Burrata cheese (enough to top 4 servings, about 8 ounces total)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare and Roast Vegetables: Peel and cut the red and golden beets as needed and halve the carrots lengthwise. Toss all the vegetables with olive oil and salt until evenly coated. Spread them out on a baking sheet in a single layer and roast in the oven for about 30 minutes, or until the vegetables are tender and caramelized on the edges.
- Sauté Beet Greens: While the vegetables roast, separate the beet greens from the beet tops, wash them thoroughly, and roughly chop. Heat a little olive oil in a pan and sauté the beet greens until just tender, about 3 to 5 minutes. Season with a pinch of salt and set aside.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, crushed garlic, minced rosemary, and salt to taste until well combined. This dressing provides a sweet and tangy complement to the roasted vegetables.
- Assemble the Salad: In a large serving bowl, gently combine the roasted beets and carrots with the sautéed beet greens to mix the flavors and textures.
- Top with Burrata: Tear or slice the burrata cheese and place it on top of the vegetable mixture evenly across the servings.
- Drizzle with Dressing: Pour the prepared honey-rosemary dressing over the assembled salad to coat all the ingredients lightly.
- Serve: Serve immediately to enjoy the burrata’s creaminess alongside the warm roasted vegetables and fresh greens.
Notes
- You can substitute white wine vinegar with apple cider vinegar or lemon juice if preferred.
- Roasting times may vary depending on vegetable size; check for tenderness by piercing with a fork.
- For a vegan version, omit the burrata or replace it with a vegan cheese alternative.
- Leftovers can be stored in the refrigerator for up to 2 days; add fresh burrata just before serving.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 280
- Sugar: 10g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg
