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Burrata with Caramelized Beets and Carrots turns even a regular dinner into something you’ll want to brag about. Creamy cheese next to oven-roasted sweet veggies catches everyone’s eye and keeps folks coming back for seconds. It’s one of those salads that makes eating your veggies actually exciting.
First time I tossed this together was at a sunny backyard get-together and no one stopped asking for how I made it. Warm roasted roots melt the cheesy burrata and you’ll find yourself craving just one more forkful.
Vibrant Ingredients
- Garlic: Gives a bold punch. Use fresh if you can for best flavor
- Fresh rosemary: Scents the whole thing with woodsy notes. Chop the leaves real fine
- Honey: Cuts through the tang and sweetens up the roots. Raw stuff is even tastier
- White wine vinegar: Touches up the dressing with a bit of zip. Grab a bottle you’d actually sip
- Carrots: Lively orange crunch and slight sweetness. Pick ‘em small and snappy
- Golden beets: These lift up the salad with a mellow taste and sunny color. Go tight-skinned for max freshness
- Red beets: Deep color and sweet earthiness. Stick with the firm ones
- Burrata cheese: The creamiest bit. You want it gently squishy, not hard
- Salt: Pulls all the flavors together. Flaky or coarse is awesome if you have it
- Olive oil: Smooth and rich. The best extra virgin you can find works here
Simple How-To
- Drizzle and Finish:
- Cover your salad in that homemade dressing. Serve right away while it’s warm and the cheese is extra oozy.
- Mix Up the Salad:
- Once veggies cool a bit, tip them into a shallow bowl with the wilted beet greens. Tuck burrata around the veggies so you get big creamy spoonsful in every part.
- Blend the Dressing:
- Stir olive oil, vinegar, honey, garlic, rosemary, and salt in a bowl until it’s all smooth. Taste and tweak the tart or sweet balance as you like.
- Sauté Greens:
- Chop beet greens and toss them into a skillet with a good splash of oil. Heat on medium, stir until soft but still bright.
- Roast Away:
- Bake for thirty minutes, turning things halfway so they cook golden all over and get fork-tender edges.
- Get Veggies Ready:
- Cut beets into chunky wedges and carrots into long strips, coat them with oil and salt, and line up on your sheet pan so they don’t pile up.
- Oven Gets Hot:
- Preheat oven to two hundred Celsius (or four hundred Fahrenheit) to cook veggies perfectly.
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I always reach for golden beets first because they taste bright and look like little rays of sunshine in every forkful. Made this on my mom’s birthday and folks started grabbing bites right out of the bowl before we even sat down. It’s that crowd friendly.
Keep it Fresh
Stash extra salad covered in your fridge but eat within two days. For the best texture, keep veggies, cheese, and sauce on their own. That way, just rewarm the roots and toss everything together later.
Try These Swaps
No burrata nearby? Use the softest mozzarella or a spreadable goat cheese. No white wine vinegar? Lemon juice or red wine vinegar both work well. Love a different herb? Thyme stands in easily for rosemary.
Great Pairings
This dish is perfect for brunch, picnic spreads, or any potluck when you want to show off with some color. It’s awesome with grilled chicken or fish. Sprinkle some toasted pistachios or walnuts for an extra crunch, too.
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A Little Backstory
Folks in the Mediterranean have been roasting root veggies forever for their sweet notes. Burrata comes from Italy and is famous for being soft and creamy, which goes perfectly with these veggies caramelized in the oven.
Frequently Asked Questions
- → How do you achieve caramelization on the vegetables?
Crank the oven up to 400°F (200°C). Toss your beets and carrots with salt and olive oil. Don’t forget to spread them out in just one layer on a baking tray. They'll get toasty and those tasty brown bits will show up.
- → Can I prepare this dish ahead of time?
Totally! Roast your carrots and beets, then keep ’em chilled in the fridge. When you’re ready to eat, just add the burrata and drizzle on the dressing for the best taste and feel.
- → What can I use instead of burrata?
No burrata? No worries. Grab some soft mozzarella or creamy goat cheese instead—they work great, too.
- → Is it necessary to include beet greens?
Don’t have beet greens or not a fan? Skip them, or toss in spinach or any other leafy green you like.
- → How should I serve this dish?
Best served while still a little warm or just at room temp. Splash that honey rosemary sauce on top, and dig in right away.