If you’re looking for a vibrant, flavorful dish that’s as beautiful as it is delicious, the Roasted Beets and Carrots with Burrata Recipe is an absolute must-try. This recipe combines the earthy sweetness of roasted root vegetables with the creamy richness of burrata cheese, creating a perfect harmony of textures and tastes. The balsamic-honey drizzle adds a touch of tangy-sweet magic, making every bite truly unforgettable. Whether you want a stunning side dish or a light main course, this dish is as comforting as it is elegant, guaranteed to brighten up any meal or gathering.
Ingredients You’ll Need
The magic of the Roasted Beets and Carrots with Burrata Recipe lies in its simplicity. Using just a handful of fresh, quality ingredients, you get a stunning medley of flavors and textures that celebrate the natural sweetness of root vegetables and the luscious creaminess of burrata. Each element plays a crucial role, from the earthy beets to the fresh parsley garnish.
- 3 medium beets, peeled and cut into wedges: The star of the dish, offering vibrant color and natural sweetness.
- 4 large carrots, peeled and sliced on the diagonal: Adds a crisp texture and bright orange hue.
- 2 tablespoons olive oil: Essential for roasting, it helps bring out the vegetables’ caramelized flavors.
- 1 teaspoon kosher salt: Enhances all the natural flavors beautifully.
- ½ teaspoon black pepper: Adds a subtle kick and balances the sweetness.
- 1 tablespoon balsamic vinegar: Brings a tangy depth that complements the earthiness.
- 1 teaspoon honey: A sweet contrast to the vinegar, rounding out the flavor profile.
- 8 oz burrata cheese: Creamy and luscious, it’s the luxurious finishing touch.
- 2 tablespoons chopped fresh parsley: Adds fresh herbaceous notes and bright color.
- Optional microgreens for garnish: Perfect for a delicate, fresh finish and extra visual appeal.
How to Make Roasted Beets and Carrots with Burrata Recipe
Step 1: Prepare Your Oven and Veggies
Start by preheating your oven to 400°F (200°C). While it warms up, peel your beets and carrots—cut the beets into wedges and slice the carrots on the diagonal. This not only helps them cook evenly but also gives a lovely shape that looks fantastic on the plate.
Step 2: Toss the Vegetables
In a large bowl, combine the beets and carrots with olive oil, kosher salt, and black pepper. Toss everything until the vegetables are fully coated. This step is essential because the olive oil helps the veggies roast to tender perfection and achieve that slight caramelization that adds incredible flavor.
Step 3: Roast to Perfection
Spread the coated vegetables evenly on a parchment-lined baking sheet, giving them enough space so they roast rather than steam. Place them in the oven for 30 to 35 minutes, flipping halfway through. You’ll know they’re ready when they’re tender and beautifully caramelized, with a hint of crisp edges.
Step 4: Mix the Balsamic-Honey Drizzle
While the vegetables roast, whisk together balsamic vinegar and honey in a small bowl. This sweet and tangy drizzle will elevate the roasted vegetables into something truly special, adding depth and complexity to every bite.
Step 5: Assemble the Dish
Transfer the warm roasted beets and carrots to a serving platter. Drizzle the balsamic-honey mixture over the top evenly. Tear the burrata into generous chunks and scatter them across the vegetables, allowing the cheese’s creamy texture to contrast perfectly with the roasted roots. Finish by sprinkling with chopped fresh parsley and garnish with microgreens if you like, adding freshness and a pop of green.
How to Serve Roasted Beets and Carrots with Burrata Recipe
Garnishes
The finishing touches on this dish really make it shine. A sprinkle of fresh parsley brightens the rich flavors, while microgreens add a delicate crunch and a burst of vibrant color. If you’re feeling adventurous, toasted nuts such as walnuts or pistachios introduce a wonderful crunch and another layer of flavor. These simple garnishes turn the dish from everyday side into a dazzling presentation.
Side Dishes
This recipe shines beautifully alongside roasted meats like chicken or pork, or as part of a vegetarian feast with grains like quinoa or farro. It’s also a fantastic partner for a crisp green salad, adding warmth and hearty texture to balance fresh, crisp greens. The creamy burrata makes it rich enough to stand alone, but it also complements a wide range of meals.
Creative Ways to Present
For a stunning twist, try layering the roasted beets and carrots on a rustic wooden board with torn burrata, then drizzle the balsamic-honey mix artistically. You can add edible flowers for a fancy touch. Another idea is to serve it in individual bowls as a warm salad appetizer. The vibrant colors of golden beets or rainbow carrots can make this dish a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Leftover roasted beets and carrots keep wonderfully in an airtight container in the fridge for up to 3 days. Keep the burrata separate and add it fresh when ready to serve to maintain its creamy texture. Drizzle the balsamic-honey mixture just before serving again to preserve its brightness.
Freezing
While roasted beets and carrots freeze well, burrata does not freeze successfully because it will lose its creamy texture. Freeze the roasted veggies on a baking sheet first before transferring to a freezer-safe bag for best results. Use the frozen vegetables within 2 months for optimal flavor.
Reheating
Gently reheat roasted vegetables in a warm oven at 350°F (175°C) for 10-15 minutes to restore their caramelized edges and warmth. Avoid microwaving if possible, to keep the texture perfect. Add fresh burrata and drizzle the balsamic-honey mixture after reheating for maximum freshness and taste.
FAQs
Can I use golden beets or other beet varieties in the Roasted Beets and Carrots with Burrata Recipe?
Absolutely! Golden beets or even candy cane beets add vibrant color and a slightly different sweetness that can make this dish even more visually stunning and flavorful.
Is there a substitute for burrata if I can’t find it?
Mozzarella di bufala or fresh mozzarella can work as alternatives, though they are less creamy. For a dairy-free option, try a dollop of cashew cream or a plant-based cheese.
Can I roast the vegetables in advance?
Yes, you can roast the beets and carrots a day ahead and store them refrigerated. Warm them gently before serving and add the burrata and dressing fresh to keep the dish vibrant and creamy.
What can I add for extra crunch?
Toasted nuts like walnuts, pistachios, or pecans make a fantastic crunchy topping that pairs beautifully with the creamy burrata and tender roasted vegetables.
Is this dish suitable for vegetarians?
Yes, this wonderful Roasted Beets and Carrots with Burrata Recipe is vegetarian-friendly and makes an excellent meatless side or light main dish packed with flavor and texture.
Final Thoughts
This Roasted Beets and Carrots with Burrata Recipe is one of those dishes that effortlessly combines elegance and comfort. It’s easy to prepare but impressive enough to serve at your next dinner party or family meal. The combination of roasted sweetness, creamy burrata, and tangy balsamic-honey will quickly become a favorite you turn to again and again. Trust me, once you try it, this dish will have a special spot on your table and in your heart.
Print
Roasted Beets and Carrots with Burrata Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the natural sweetness of roasted beets and carrots paired with creamy burrata in this simple yet elegant side dish. Perfectly roasted to bring out their caramelized flavors, these vegetables are enhanced with a balsamic honey drizzle and fresh parsley, making it a colorful and nutritious addition to any meal.
Ingredients
Vegetables
- 3 medium beets, peeled and cut into wedges
- 4 large carrots, peeled and sliced on the diagonal
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Dressing
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Finish
- 8 oz burrata cheese
- 2 tablespoons chopped fresh parsley
- Optional microgreens for garnish
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss the vegetables: In a large bowl, combine the beet wedges and carrot slices. Drizzle with olive oil, then season with kosher salt and black pepper. Toss everything together until the vegetables are evenly coated.
- Roast the vegetables: Spread the coated vegetables in a single layer on the prepared baking sheet. Roast them in the oven for 30 to 35 minutes, flipping halfway through to ensure even caramelization and tenderness.
- Prepare the dressing: While the vegetables roast, whisk together balsamic vinegar and honey in a small bowl to create a sweet and tangy drizzle.
- Assemble the dish: Once roasted, transfer the warm vegetables to a serving platter. Drizzle the balsamic honey mixture evenly over them. Tear the burrata into large chunks and arrange on top of the vegetables.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish and add microgreens if using for a fresh, vibrant finish. Serve warm or at room temperature.
Notes
- For added crunch, consider topping the dish with toasted walnuts or pistachios.
- Using golden beets or rainbow carrots can create a more colorful and visually appealing presentation.
