Roasted Beets & Carrots Salad with Burrata | Cozy Fall Beet Salad Recipe

by

There’s something so comforting about the earthy sweetness of roasted root vegetables, especially when the cool weather settles in. This Roasted Beets & Carrots Salad with Burrata is everything we love about cozy fall cooking — vibrant colors, wholesome flavors, and that creamy burrata cheese that makes every bite feel like a hug.

Roasted beets and carrots salad with creamy burrata cheese and greens

It’s simple enough for a weeknight dinner but elegant enough to serve at a fall gathering. With just a few pantry staples, you’ll have a salad that’s hearty, colorful, and bursting with flavor.

Ingredients You’ll Need

  • 3 medium beets, peeled and cut into wedges
  • 3 large carrots, peeled and cut into sticks
  • 3 tablespoons olive oil
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper
  • 2 cups arugula or mixed greens
  • 8 oz burrata cheese (one large ball or two smaller ones)
  • 2 tablespoons toasted walnuts or pecans (optional, for crunch)
  • Fresh herbs for garnish (parsley or basil work beautifully)

Step-By-Step Instructions

  1. Preheat the oven – Set to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the veggies – Toss beets and carrots with 2 tablespoons olive oil, salt, and pepper. Spread them evenly on the baking sheet.
  3. Roast until tender – Roast for 30–35 minutes, flipping halfway, until the veggies are caramelized and fork-tender.
  4. Make the dressing – In a small bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, Dijon mustard, and honey until smooth.
  5. Assemble the salad – On a serving platter, layer arugula or greens, then top with roasted beets and carrots.
  6. Add burrata – Gently place the burrata in the center and tear it slightly so the creamy inside spreads into the salad.
  7. Finish with crunch & garnish – Sprinkle nuts and fresh herbs over the top. Drizzle with dressing just before serving.

👉 Tip: Roasting the beets and carrots separately on opposite sides of the pan prevents the beets from staining the carrots too much.

Helpful Notes & Tips

  • Make ahead: Roast the veggies a day ahead, refrigerate, and assemble the salad right before serving.
  • Storage: Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days.
  • Flavor boost: A sprinkle of flaky sea salt right before serving makes the burrata shine.

Recipe Variations

  • Protein boost – Add grilled chicken, lamb sausage, or turkey bacon crumbles.
  • Dairy swap – Use fresh mozzarella or ricotta if burrata isn’t available.
  • Nut-free option – Skip the walnuts and use roasted pumpkin seeds (pepitas) for crunch.

Serving Suggestions

  • Serve alongside roast chicken thighs or a hearty lentil soup for a complete dinner.
  • Pair with a slice of warm crusty bread for scooping up burrata and dressing.
  • For a lighter meal, enjoy it on its own with a sparkling apple cider or a fruit spritzer.

Conclusion

This Roasted Beets & Carrots Salad with Burrata is a cozy fall favorite that brings together earthy roasted vegetables, creamy cheese, and a tangy-sweet dressing. It’s the kind of dish that feels just as perfect for a simple weeknight as it does for a festive autumn table.

Warm, colorful, and nourishing — this salad is meant to be shared. Gather your loved ones, drizzle that dressing, and dig in.