Pin it
An eye-catching blend of gently cooked beets and carrots mixed with soft burrata delivers a wonderful mix of tastes and feels. This bright dish turns simple root veggies into a fancy salad by cooking them slowly to bring out their sweet side. Every bit plays its part - from the sweet earthy beets to the soft melting burrata - making a well-rounded dish that works great as a light bite or a classy starter.
I've served this at so many get-togethers, and I've noticed even folks who say they hate beets come back for more. The trick is in the right cooking - when I take my time to cut everything the same size and cook them slowly, the sugars in them turn almost candy-sweet, and that wins over any doubter.
Key Ingredients and Shopping Advice
- Beets: Look for solid, weighty beets with smooth outsides and lively greens if you can find them. Mix red and gold types for pretty colors and slightly different tastes.
- Carrots: Pick medium carrots with bold color and firm feel for perfect cooking. Stay away from really thick ones that might stay hard.
- Burrata: Go for new burrata with firm skin and a light sweet milk smell for the smoothest texture.
- Fresh Herbs: Mix soft ones like basil with stronger ones like thyme to get a good balance of flavors.
Pin it
Step-by-Step Cooking Guide
- Getting Veggies Ready:
- Remove skins and slice beets into equal 1-inch pieces. Peel carrots and cut them a bit bigger so they cook at the same rate. Pat dry with paper towels.
- Adding Flavors and Setting Up:
- Mix veggies with olive oil, salt, pepper, fresh thyme, and smoked paprika. Cook at 375°F on a paper-lined tray, keeping beets away from carrots.
- Best Way to Cook:
- Bake veggies for 35-40 minutes, turning once halfway. They're done when soft inside with browned edges.
- Getting Burrata Ready:
- Take burrata out 30 minutes before eating. Let extra water drain on paper towels for the best creamy feel.
- Putting It All Together:
- Put greens, cooked veggies, and pulled-apart burrata on a big plate. Add some olive oil and aged balsamic. Top with sea salt flakes and fresh herbs.
My nonna always told me to serve veggies at 'just warm' temp - not hot, not cold. After making this dish many times, I get why: it's the right warmth for flavors to open up while still working well with the cool burrata.
Pro Cooking Tricks
- Cook more veggies than you need - they stay good for three days and make quick salads or grain bowls better.
- Heat olive oil with herbs and garlic to make tasty oil for pouring over the dish.
- Make sure everyone gets all parts of the dish - the mix of temps and textures makes it special.
This dish shows how careful cooking can turn basic ingredients into something amazing. It puts seasonal veggies in the spotlight, giving you bright flavors that make each bite count. Great for parties or quiet family meals, this roasted beet and carrot salad with burrata turns everyday eating into something special.
Pin it
Frequently Asked Questions
- → Can I make the roasted veggies beforehand?
- Sure thing, you can cook the beets and carrots up to 2 days early. Just warm them up a bit before putting the salad together with fresh burrata.
- → What can I use instead of burrata cheese?
- Regular fresh mozzarella or soft goat cheese can work in a pinch, but they'll give you a different feel and taste.
- → How do I keep beets from turning everything red?
- Try using gloves when you handle red beets, go with golden beets, or put some parchment paper on your cutting board to avoid stains.
- → Can I make this salad vegan?
- Absolutely, just leave out the burrata and use maple syrup instead of honey in your dressing. You can add some avocado for that creamy touch.
- → How long will leftover salad keep?
- It's best to store everything separately: cooked veggies will last about 3 days, and the dressing around 5 days. Mix everything right before you eat for the best taste.