Indulgent salad of roasted beets and carrots topped with creamy burrata

Indulgent Roasted Beets & Carrots with Creamy Burrata Salad

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why make this recipe

Indulgent Roasted Beets & Carrots with Creamy Burrata Salad is a delightful dish that brings together bold flavors and beautiful colors. This recipe is perfect for those who want to enjoy nourishing vegetables combined with the creamy texture of burrata. It’s simple enough for a weeknight meal yet elegant enough for a dinner party. Plus, it’s packed with vitamins and minerals from the fresh ingredients.

how to make Indulgent Roasted Beets & Carrots with Creamy Burrata Salad

Ingredients

  • 4 medium Red Beets (Primary component; adds earthy sweetness and beautiful color.)
  • 4 medium Carrots (Use rainbow carrots for added sweetness and crunch.)
  • 8 ounces Burrata (Provides creamy texture; can substitute with fresh mozzarella or goat cheese.)
  • 1 medium Blood Orange (Offers zesty flavor; can use any orange.)
  • 1 medium Cara Cara Orange (Sweet with a hint of berry taste.)
  • 1/2 cup Pistachios (Adds delightfully crunch.)
  • 1 cup Fresh Basil Leaves (Enhances flavor and freshness.)
  • 1 teaspoon Flaky Sea Salt (Elevates the taste.)
  • 1 cup Basil Leaves (Essential for flavor.)
  • 1/2 cup Olive Oil (Base for basil oil; avocado oil can be used as a substitute.)
  • 2 tablespoons Orange Juice (Adds brightness and acidity.)
  • 1/4 teaspoon Kosher Salt (Enhances overall flavor.)

Directions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and peel the beets and carrots. Cut them into evenly sized pieces for better cooking.
  3. Spread the beets and carrots on a baking sheet. Drizzle with olive oil and sprinkle with flaky sea salt. Toss well to coat.
  4. Roast in the oven for about 30-40 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
  5. While the vegetables roast, prepare the basil oil. In a blender, combine fresh basil leaves, olive oil, orange juice, and kosher salt. Blend until smooth.
  6. Once the beets and carrots are done, let them cool slightly.
  7. To serve, arrange the roasted beets and carrots on a platter. Tear the burrata and place it in the center. Scatter pistachios, blood orange, and Cara Cara orange slices around. Drizzle with basil oil.

how to serve Indulgent Roasted Beets & Carrots with Creamy Burrata Salad

This salad can be served warm or at room temperature. It makes an excellent appetizer or a side dish alongside your main course. For a more complete meal, serve it with grilled chicken or fish.

how to store Indulgent Roasted Beets & Carrots with Creamy Burrata Salad

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The vegetables will remain flavorful, but keep the burrata separate to maintain its creamy texture.

tips to make Indulgent Roasted Beets & Carrots with Creamy Burrata Salad

  • Be careful while peeling beets, as they can stain your hands. Consider using gloves.
  • Roast extra vegetables to have for salads or bowls during the week.
  • If you want extra crunch, toast the pistachios before adding them to the salad.

variation

To switch things up, consider adding different vegetables like sweet potatoes or parsnips. You can also use different types of cheese such as feta or goat cheese for a unique flavor.

FAQs

1. Can I use regular carrots instead of rainbow carrots?
Yes, regular carrots can be used. Rainbow carrots add more color and sweetness but are not necessary.

2. How can I make this dish vegan?
You can leave out the burrata and replace it with avocado or a vegan cheese alternative.

3. What if I don’t have blood oranges?
You can use any type of orange. Tangerines or grapefruits will also offer a nice flavor contrast.

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Indulgent Roasted Beets & Carrots with Creamy Burrata Salad

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  • Author: jurgentukur
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A delightful dish that combines bold flavors and beautiful colors with nourishing vegetables and creamy burrata.

Ingredients

  • 4 medium Red Beets
  • 4 medium Carrots
  • 8 ounces Burrata
  • 1 medium Blood Orange
  • 1 medium Cara Cara Orange
  • 1/2 cup Pistachios
  • 1 cup Fresh Basil Leaves
  • 1 teaspoon Flaky Sea Salt
  • 1 cup Basil Leaves
  • 1/2 cup Olive Oil
  • 2 tablespoons Orange Juice
  • 1/4 teaspoon Kosher Salt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and peel the beets and carrots. Cut them into evenly sized pieces for better cooking.
  3. Spread the beets and carrots on a baking sheet. Drizzle with olive oil and sprinkle with flaky sea salt. Toss well to coat.
  4. Roast in the oven for about 30-40 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
  5. While the vegetables roast, prepare the basil oil. In a blender, combine fresh basil leaves, olive oil, orange juice, and kosher salt. Blend until smooth.
  6. Once the beets and carrots are done, let them cool slightly.
  7. To serve, arrange the roasted beets and carrots on a platter. Tear the burrata and place it in the center. Scatter pistachios, blood orange, and Cara Cara orange slices around. Drizzle with basil oil.

Notes

This salad can be served warm or at room temperature. Leftovers can be stored in an airtight container for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean

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