This Roasted Beets and Carrots Salad with Burrata is the kind of vibrant dish that’ll make you forget about takeout. It might sound fancy, but trust me — it’s super simple. You don’t need to be a kitchen whiz to whip this one up. Seriously, if you can stir a spoon, you can make this.
If you’re into easy dinners, you’ll flip over my Baked Ziti with Ricotta and Mozzarella too.
Why This Roasted Beets and Carrots Salad Hits Different
- Ready in about 40 minutes flat.
- One bowl, minimal dishes — yay for easy cleanup!
- Kid-tested, parent-approved; even picky eaters love it!
- Uses stuff you probably already have at home.
- Leftovers taste even better the next day.
This is the recipe I make when I really don’t feel like cooking — and it still turns out amazing. Okay, let’s get into it!
What You’ll Need
- 3 red beets with tops (scrubbed)
- 3 golden beets with tops (scrubbed)
- 6 carrots, halved lengthwise
- Beet greens (from beet tops), ribs removed and torn into pieces
- Olive oil (for roasting)
- Salt to taste
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic clove, crushed
- 1 teaspoon minced rosemary
- Burrata (room temperature)
Tip: A handful of fresh herbs — optional but SO worth it.
How to Make It — Stupid Easy
- First things first — preheat that oven to 400°F and line a baking sheet with foil.
- Cut the tops off the beets, reserving the beet greens for later. Scrub the beets clean, halve them, and slice into wedges. Keep red beets separate if you don’t want colors to bleed.
- Clean the ribs off the beet greens and tear them into pieces; set aside.
- Toss the beets and carrots in olive oil and salt, keeping red beets separate if desired.
- Spread vegetables in a single layer on the sheet pan, again keeping red beets separate if you wish.
- Roast for about 30 minutes, or until tender and browned around the edges, turning once halfway.
- While vegetables roast, whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, crushed garlic, minced rosemary, and salt until well combined.
- In a skillet, heat a drizzle of olive oil over medium-high heat and sauté the beet greens for about 2 minutes until wilted.
- Transfer the wilted greens to a platter, top with roasted vegetables, tear burrata over the top, and drizzle with the dressing.
- Serve warm or at room temperature.
And that’s literally it. Dinner is served!
Best Ways to Serve
- Throw it next to some garlic bread and call it a night.
- My kids like it with grilled chicken; I drown mine in hot sauce.
- Honestly? Perfect straight out of the pan with a fork.
How to Store Leftovers
Store in the fridge in an airtight container for up to 4 days. If it even lasts that long in your house! You can freeze it, but the texture may change a bit when you reheat it. Pop it in the microwave for 2-3 minutes — good as new!
Quick Tips So You Nail It
- Don’t skip the topping step — that’s where the magic happens.
- If your beets are a bit tough, just roast them a little longer.
- Want it extra zesty? Add a pinch of citrus zest.
- Use the freshest burrata you can find — it really makes a difference!
Fun Ways to Switch It Up
- Going dairy-free? Use avocados instead of burrata — nobody will know.
- Feeling spicy? Throw in some crushed red pepper.
- Short on time? Skip the roasting step — use pre-cooked beets for an easy shortcut.
Got Questions? I Got You
Can I prep this the night before?
Absolutely! Just store the veggies separately and roast them fresh when you’re ready.
I don’t have white wine vinegar — what else works?
You can substitute with apple cider vinegar or even lemon juice if you’re in a pinch.
Help! Mine came out too bland. What happened?
More salt usually does the trick! Don’t be shy with the seasoning.
Is this freezer-friendly?
No, it’s best enjoyed fresh, but you can keep it in the fridge for a few days.
Go Make This Tonight
This is the kind of recipe that makes you feel like you’ve got your life together — even on a crazy Tuesday. If you try it, come back and drop a star rating — it seriously helps! Pin this recipe so you don’t lose it when you need it most! Know someone who needs an easy dinner win? Share this on Facebook. So what are you adding to yours? Extra cheese? Hot sauce? Tell me in the comments!
And for a different spin, check out this Roasted Beets and Carrots Salad with Burrata.
Roasted Beets and Carrots Salad with Burrata
Ingredients
For the roasted vegetables
- 3 pieces red beets with tops (scrubbed) Keep separate to avoid color bleeding.
- 3 pieces golden beets with tops (scrubbed) Keep separate to avoid color bleeding.
- 6 pieces carrots, halved lengthwise
- Beet greens (from beet tops), ribs removed and torn into pieces
- 2 tablespoons olive oil (for roasting)
- Salt to taste
For the dressing
- 3 tablespoons olive oil For the dressing.
- 2 tablespoons white wine vinegar Can substitute with apple cider vinegar or lemon juice.
- 1 tablespoon honey
- 1 clove garlic, crushed
- 1 teaspoon minced rosemary
For serving
- 1 piece Burrata Room temperature.
Instructions
Preparation
- Preheat the oven to 400°F and line a baking sheet with foil.
- Cut the tops off the beets, reserving the beet greens for later. Scrub the beets clean, halve them, and slice into wedges.
- Clean the ribs off the beet greens and tear them into pieces; set aside.
- Toss the beets and carrots in olive oil and salt, keeping red beets separate if desired.
- Spread vegetables in a single layer on the sheet pan, again keeping red beets separate if you wish.
Cooking
- Roast for about 30 minutes, or until tender and browned around the edges, turning once halfway.
- While vegetables roast, whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, crushed garlic, minced rosemary, and salt until well combined.
Assembly
- In a skillet, heat a drizzle of olive oil over medium-high heat and sauté the beet greens for about 2 minutes until wilted.
- Transfer the wilted greens to a platter, top with roasted vegetables, tear burrata over the top, and drizzle with the dressing.
- Serve warm or at room temperature.