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A colourful Roasted Beets and Carrots Salad with Burrata, blood orange, pesto, pistachios, and basil in a white serving dish.
Layla

Roasted Beets and Carrots Salad with Creamy Burrata

This vibrant salad features tender, earthy roasted beets and sweet carrots, perfectly complemented by a peppery arugula base, a tangy balsamic vinaigrette, and the luscious creaminess of fresh burrata cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1.5 lbs Beets mixed colors if possible, peeled and cut into 1/2-inch wedges
  • 1 lb Carrots peeled and cut into 1/2-inch pieces (or baby carrots halved)
  • 2 tbsp Olive Oil
  • 1 tsp Fresh Thyme chopped (optional)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
For the Balsamic Vinaigrette
  • 3 tbsp Balsamic Vinegar
  • 4 tbsp Extra Virgin Olive Oil
  • 1 tsp Dijon Mustard
  • 1 tsp Maple Syrup or honey
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper freshly ground
For the Salad Assembly
  • 5 oz Arugula fresh
  • 8 oz Burrata Cheese 2 balls, drained
  • 1/4 cup Toasted Pecans chopped (or walnuts)
  • 2 tbsp Fresh Parsley chopped, for garnish (optional)

Equipment

  • Baking Sheets
  • Large mixing bowls
  • Small jar or whisk
  • Vegetable Peeler
  • Sharp knife

Method
 

Prepare the Vegetables
  1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easier cleanup.
  2. In a large mixing bowl, combine the peeled and cut beets and carrots. Drizzle with 2 tablespoons of olive oil, sprinkle with chopped thyme (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure vegetables are evenly coated.
  3. Spread the seasoned vegetables in a single layer on the prepared baking sheets, ensuring they are not overcrowded. Roast for 35-40 minutes, or until tender and slightly caramelized, flipping halfway through. The beets may take slightly longer than the carrots.
Make the Vinaigrette
  1. While the vegetables are roasting, prepare the balsamic vinaigrette. In a small jar with a lid or a bowl, combine balsamic vinegar, extra virgin olive oil, Dijon mustard, maple syrup (or honey), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Shake vigorously or whisk until emulsified. Taste and adjust seasoning if needed.
Assemble the Salad
  1. Once the roasted vegetables are done, remove them from the oven and let cool slightly (5-10 minutes) before assembling.
  2. In a large serving bowl, combine the fresh arugula and the slightly cooled roasted beets and carrots. Drizzle about half of the balsamic vinaigrette over the salad and gently toss to combine. Add more dressing if desired.
  3. Arrange the dressed salad on individual plates or a large platter. Tear or gently cut the burrata balls into rustic pieces and nestle them among the vegetables. Sprinkle with toasted pecans and fresh chopped parsley (if using).
  4. Serve immediately, with any remaining dressing on the side.

Notes

For vibrant colors, you can roast red beets on one tray and yellow beets/carrots on another, as red beets can 'bleed' onto other vegetables.
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. Dress the salad just before serving to prevent the arugula from wilting.
To toast pecans, spread them on a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Alternatively, bake them on a small baking sheet at 350°F (175°C) for 5-7 minutes.