Roasted Beets Carrot Salad

Bursting with color, this roasted beet and carrot salad shows off the natural sweetness in root veggies and pairs them with cool, creamy burrata. Everything's tied together with a cheerful honey rosemary drizzle. Hot roasted veggies next to chilled cheese make this perfect as a show-off starter or a chill, lighter main.

This all started after stumbling on an epic bunch of beets at my favorite farmers market. The first time I put this platter out, my friends went wild for the way it looked and the flavors. Now if I want to wow folks at dinner but not be stuck in the kitchen, this is my top pick every time.

Lively Key Ingredients

• Golden beets: Sweet but mild, these bring a sunny yellow color. Go for the smaller ones, they're tastier
• Olive oil: Makes the veggies crisp up in the oven plus is the heart of the dressing. A good extra virgin oil works best
• Burrata cheese: It's like mozzarella with a soft, creamy center—grab the fresh stuff that comes soaking in water
• Carrots: They add sweetness and color punch. Look for ones that are firm and boldly colored
• White wine vinegar: Cuts some of the sweetness. Champagne vinegar is a great swap
• Honey: Takes the veggie flavor up a notch. Local honey wins on taste
• Fresh rosemary: Makes the dressing smell awesome. Fresh is way better than dried here
• Red beets: Deep red and earthy, with a bright color you can't miss—grab ones with good leafy greens if possible

Step-By-Step Guide

Add those final touches:

Rip the burrata into chunks and scatter it around. Pour the honey rosemary dressing all over right before you dig in.

Put together the salad:

Let the roasted veggies cool down a touch. Spread out the wilted beet greens on your platter. Pile on the beets and carrots, going for a good color mix.

Make the dressing:

With a small bowl ready, pour in 3 tablespoons of olive oil, 2 tablespoons white wine vinegar, a spoon of honey, 1 tiny chopped garlic clove, and a teaspoon of chopped rosemary. Whisk until mixed well, then salt it to your liking.

Get the beet greens ready:

As the veggies bake, give the greens a serious rinse so there's no dirt. Rip out the thicker stems, then chop up the leaves. Toss in a spoon of olive oil in a pan on medium, add the greens, and cook until just wilted—about two minutes is plenty.

Roast your veggies:

Slide the tray into the oven and bake for half an hour or so. The veggies are done when they're soft enough for a fork and have crisply browned edges. Halfway through, turn the pan so everything cooks the same.

Season and toss for roasting:

Spread carrot halves and beet wedges on a big tray. Pour olive oil all over, salt well, and toss them so they're all coated. Make sure there's space so the edges brown and don't just steam.

Prep the carrots and beets:

Take off beet greens and roots, save the leafy tops. Peel the beets, slice them into thick wedges. Scrub up the carrots, snip off the ends, and split them the long way. Keeping the size sorta even helps with even roasting.

Fire up your oven:

Set your oven at 400°F and let it get hot while you do the chopping. A hot oven makes the veggies crisp really nicely.

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After trying every which way, roasting is the trick for super sweet, brightly colored beets. Funny enough, my kid who usually turns up her nose at beets now asks for this dish. That just shows how much the right cooking and a fun look can make veggies way more exciting.

Prep Ahead Choices

You can totally work ahead here. Roast the veggies up to two days early and keep them sealed in the fridge. Dressings can sit tight in the fridge for five days. If you want it fresh and tasty, wait till the last minute to cook those beet greens and plop on the burrata.

Fresh Twists

Even though the classic orange carrots taste great, you can liven things up by throwing in purple, white, or yellow carrots if you find them. Spring is nice for tender carrots with greens attached. Come winter, roasted parsnips or sweet potatoes heat things up. In summer, try chucking in some fresh raspberries or blackberries for a sweet and tangy kick with the earthy roots.

How to Serve

This salad goes great next to simple roasted chicken and also makes friends with grilled fish, or fits right in as a plant-based spread. If you want to bulk it up, toss in a scoop of cooked quinoa or farro under the veggies. Grab crusty bread to mop up all the dressing and burrata goodness left on your plate.

Burrata Basics

Burrata is an Italian cheese that starts out like mozzarella but has a gooey, creamy middle. For best results, let burrata come to room temp—thirty minutes on the counter is good. Can't get burrata? No worries, just use mozzarella or even some soft goat cheese for a twist. Both are delicious here.

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Frequently Asked Questions

→ What's the trick to making sure beets and carrots roast properly?

Chop your veggies the same size and pop them on the baking tray in one layer. That way they all get cooked through at the same pace.

→ Is it okay to use another cheese instead of burrata?

Totally! Fresh mozzarella or goat cheese work great and keep things creamy and smooth.

→ Why does the dressing taste a little tangy?

White wine vinegar gives it that tang. It works super well with the honey sweetness in there.

→ Can you put this together ahead of time?

You sure can! Just roast the veggies and mix the dressing early. Wait until serving time to toss everything so it stays fresh.

→ Is it a must to use beet greens in here?

Not at all! Skip them or just swap in arugula or spinach if you want extra greens.