Beet and Carrot Salad with Burrata: Fresh, Creamy & Vibrant

The Beet and Carrot Salad with Burrata is the kind of dish that looks restaurant-fancy yet comes together with simple, everyday techniques. Sweet beets and crunchy carrots meet a zesty lemon–olive oil vinaigrette, a shower of herbs, and a creamy crown of burrata that breaks open and lightly coats every colorful bite. Serve it warm (with roasted veg) or cool (with raw ribbons)—either way, the textures sing: tender, crisp, and luxuriously creamy.

Why You’ll Love This Beet and Carrot Salad with Burrata

• Two prep paths, same payoff: roast for cozy caramelized flavor or shave the veg raw for a bright, springy vibe.
• Creamy-meets-crunchy: burrata’s silky center contrasts beautifully with crisp carrots and sweet beets.
• Everyday ingredients, elevated results: lemon, olive oil, herbs, a handful of nuts or seeds—humble pantry staples with big impact.
• Flexible and forgiving: use red or golden beets, any tender green, and the herbs you have.
• Meal-prep friendly base: roast beets and carrots ahead; add burrata and greens right before serving.
• Beautiful on the table: jewel-toned beets + bright herbs + creamy white burrata = instant centerpiece.

What Is Beet and Carrot Salad with Burrata?

Beet and Carrot Salad with Burrata pairs naturally sweet, earthy beets and crisp, slightly sweet carrots with burrata, a fresh Italian-style cheese with a delicate exterior and a luscious, creamy interior. The salad leans on a lemon–olive oil vinaigrette with a whisper of honey and Dijon to cling to the vegetables without overpowering them. It can be assembled with roasted beets and carrots (warm and tender) or raw, ribbon-thin shavings (cool and crunchy). The final touch—tearing into burrata at the table—lets the creamy center mingle with the dressing, turning every bite into a fresh, silky tangle of flavors and textures.

Beet and Carrot Salad with Burrata

This Beet and Carrot Salad with Burrata brings together sweet, earthy beets and crisp carrots, drizzled with a lemony vinaigrette and crowned with creamy burrata. Served warm or cool, it delivers the perfect mix of textures—tender, crunchy, and luxuriously creamy—with a vibrant, restaurant-worthy presentation that’s easy to make at home.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Lunch, Salad

Cuisine Mediterranean-Inspired

Servings 4 servings

Calories 380 kcal

Ingredients

  

Vegetables & Greens

• 4 medium beets red and/or golden, peeled
• 4 medium carrots peeled
• 3–4 cups arugula or spring mix optional leafy base

Creamy Element

• 2 balls burrata 8–10 oz total, drained and patted dry

Lemon–Herb Vinaigrette

• 0.25 cup extra-virgin olive oil
• 3 Tbsp fresh lemon juice
• 1 tsp lemon zest finely grated
• 1 tsp Dijon mustard
• 1–2 tsp honey to taste
• 1 clove garlic finely minced to a paste
• 0.5 tsp fine sea salt plus more to taste
• 0.25 tsp black pepper

Fresh Herbs & Crunch

• 0.25 cup fresh parsley chopped
• 2 Tbsp fresh basil or mint chopped (or mix)
• 0.25 cup toasted nuts or seeds pine nuts, pepitas, pistachios, or almonds

Instructions

 

• Step 1: In a small bowl, whisk together olive oil, lemon juice, zest, Dijon, honey, garlic, salt, and pepper until glossy. Taste and adjust seasoning. Set aside.
• Step 2: For roasted veg: Preheat oven to 400°F (200°C). Cut beets into wedges and carrots into batons. Toss with olive oil, salt, and pepper. Roast separately for 25–35 minutes, flipping once, until tender. Cool slightly before assembling. For raw veg: Shave beets and carrots into ribbons using a mandoline or Y-peeler. Rinse briefly, then pat dry.
• Step 3: Toast nuts or seeds in a dry skillet over medium heat, stirring for 2–4 minutes until golden. Cool on a plate.
• Step 4: Arrange arugula (if using) on a platter. Top with roasted or raw veg. Add optional onion or cucumber if using.
• Step 5: Drizzle two-thirds of the vinaigrette over vegetables and greens. Toss gently and season to taste.
• Step 6: Tear or halve burrata and place on salad. Sprinkle herbs and toasted nuts/seeds. Drizzle remaining vinaigrette around vegetables. Serve immediately.

Notes

To make ahead, roast vegetables and prepare dressing in advance. Assemble salad just before serving for best texture. Use gloves when handling red beets to avoid staining. Add grains like quinoa or farro to turn this into a hearty entrée salad.

Keyword beet and carrot salad, burrata salad, healthy salad recipe, vegetable salad, vibrant vegetarian dish

Ingredients for Beet and Carrot Salad with Burrata

Vegetables & Greens

• 4 medium beets (red and/or golden), peeled
• 4 medium carrots, peeled
• 3–4 cups arugula or spring mix (optional for a leafy base)

Creamy Element

• 2 balls burrata (8–10 oz total), drained and patted dry

Lemon–Herb Vinaigrette

• ¼ cup extra-virgin olive oil
• 3 Tbsp fresh lemon juice
• 1 tsp lemon zest (finely grated)
• 1 tsp Dijon mustard
• 1–2 tsp honey (to taste)
• 1 small garlic clove, minced to a paste
• ½ tsp fine sea salt, plus more to taste
• ¼ tsp black pepper

Fresh Herbs & Crunch

• ¼ cup fresh parsley, chopped
• 2 Tbsp fresh basil or mint, chopped (or a mix)
• ¼ cup toasted nuts or seeds (pine nuts, pepitas, pistachios, or almonds), roughly chopped

Optional Add-Ins (choose 1–2)

• ½ small red onion, very thinly sliced (or 2–3 scallions, sliced)
• 1 small cucumber, diced
• 1 cup cooked grains (quinoa, farro, or couscous), cooled
• 1 small orange, segmented (for citrusy pops)

Yield: serves 4 as a side or light lunch (generous portions).

Ingredient Notes (Smart Substitutions)

• Beets: Red beets are classic; golden beets are milder and won’t stain the whole salad. Roast them separately if mixing colors. Vacuum-packed cooked beets can save time; pat very dry before dressing.
• Carrots: Any color works—orange, purple, yellow. For raw ribbons, use a Y-peeler or mandoline for long, thin curls.
• Burrata: If unavailable, substitute fresh mozzarella (torn) and add a spoon more olive oil to capture some of burrata’s richness.
• Greens: Peppery arugula is wonderful. Baby spinach, tender kale (finely shredded), or mixed greens also fit.
• Herbs: Parsley is the backbone; basil or mint adds brightness. Dill is nice with cucumber; cilantro shines if you lean citrusy.
• Crunch: Pine nuts are delicate and buttery; pepitas or pistachios add color and snap. Sunflower seeds are budget-friendly and toasty.
• Sweetness & acidity: Adjust honey and lemon juice to taste. If lemons are less juicy, add an extra teaspoon of zest or a tiny splash of apple cider vinegar.
• Onion: Soak sliced red onion in cold water 5–10 minutes to tame sharpness, then drain and blot.

Step-by-Step Instructions

Step 1 – Make the Lemon–Herb Vinaigrette

Whisk olive oil, lemon juice, zest, Dijon, honey, garlic, salt, and pepper in a small bowl until glossy and slightly thickened. Taste and adjust—bright, lightly sweet, and well-seasoned is the goal. Transfer to a jar and set aside.

Step 2 – Prep the Vegetables (Choose Roasted or Raw)

Roasted route (cozy & tender): Heat oven to 400–425°F (200–220°C). Cut beets into 1-inch wedges and carrots into ½-inch batons (or thick coins). Toss each vegetable with a drizzle of olive oil and a pinch of salt and pepper. Roast on separate pans (especially if using both red and golden beets) for 25–35 minutes, flipping once, until the edges are caramelized and centers are tender. Cool 5–10 minutes so the heat doesn’t wilt the greens excessively.
Raw route (bright & crunchy): Use a mandoline or Y-peeler to shave beets and carrots into thin ribbons. Rinse quickly in cold water, then pat very dry—this perks up the texture and helps dressing cling.

Step 3 – Toast the Nuts/Seeds

Warm a small skillet over medium. Add pine nuts/pepitas/pistachios and toast, stirring, 2–4 minutes until lightly golden and fragrant. Transfer to a plate to cool.

Step 4 – Build the Salad Base

On a platter or in a wide bowl, spread arugula (if using). Add roasted veg (slightly warm) or raw ribbons (cool and dry). Scatter onion or cucumber if using.

Step 5 – Dress & Season

Drizzle two-thirds of the vinaigrette over the vegetables and greens. Toss gently to coat; taste. Add a pinch of salt and another spoon of dressing only if needed—remember, burrata adds richness.

Step 6 – Add Burrata & Finish

Tear or halve the burrata and nestle it into the salad. Sprinkle parsley, basil/mint, and the toasted nuts/seeds over the top. Spoon the remaining vinaigrette primarily around the vegetables (a light splash on the cheese is enough). Finish with freshly cracked pepper and a pinch of flaky salt. Serve immediately—especially if using warm vegetables. If you need to hold, keep greens and burrata separate and assemble just before eating.

Pro Tips for Success

1. Dress in stages: start with most of the dressing on the veg so flavors penetrate; finish with small splashes to taste.
2. Mind the moisture: pat cooked beets and raw ribbons very dry. Water on the surface dilutes the vinaigrette.
3. Color control: roast red and golden beets separately. When plating, place golden pieces on top to showcase color contrast.
4. Warm + cool contrast: slightly warm roasted veg under burrata helps the creamy center loosen and coat the salad.
5. Knife & peel strategy: for raw beets, peel just before shaving to minimize staining and oxidation; for roasted, peel after roasting when skins slip off.
6. Texture balance: add just enough nuts/seeds to create crunch without overwhelming the creamy-chewy rhythm of the salad.
7. Finish with fragrance: a final pinch of lemon zest and torn herbs right before serving makes the salad smell fresh and bright.

Flavor Variations

• Honey–Balsamic Burrata: Swap lemon juice for balsamic and increase honey slightly. Toss roasted beets/carrots with this darker, rounder dressing and top with basil.
• Citrus Garden: Add orange segments and a squeeze of orange juice in the dressing. Finish with mint and pistachios.
• Herby Dill & Cucumber: Add diced cucumber, a sprinkle of dill, and a tiny extra spoon of lemon for a spa-salad feel.
• Quinoa Power Bowl: Fold in 1 cup cooked quinoa; increase vinaigrette by 1–2 Tbsp to keep everything glossy.
• Greens-Forward: Use a full bed of arugula or tender kale. Massage kale lightly with a teaspoon of olive oil and lemon before assembling.

Serving Suggestions

• Light lunch: pile onto a bed of arugula with extra herbs and a slice of crusty bread on the side.
• Dinner party starter: plate on a platter with burrata halves in the center; pass extra dressing at the table.
• Entrée salad: add quinoa or farro and a handful more nuts/seeds; top with extra herbs for a hearty bowl.
• Color plate: pair with simply seasoned roasted chicken or seared fish and steamed greens for balance.
• Picnic-perfect: assemble the dressed vegetables in a container; carry burrata and greens separately and combine on-site.

Storage and Make-Ahead

• Roasted veg base: Roast beets and carrots up to 3 days ahead. Cool completely, store separately (especially if mixing colors), and bring to room temp before assembling.
• Dressing: Make the vinaigrette up to 5 days ahead; shake before using.
• Assembled salad (without burrata): Dressed veg can hold 1 day in the fridge; add greens, burrata, and nuts just before serving for best texture.
• Leftovers: Once burrata is mixed in, enjoy within 6–8 hours for best quality. Store tightly covered and re-brighten with a squeeze of lemon and a drizzle of olive oil.

Nutrition Facts (Per Serving)

Estimated for 4 servings with 2 burrata balls (10 oz total), 4 beets, 4 carrots, 3 cups arugula, olive oil as listed, and ¼ cup nuts; values vary by brand and portion.

FAQ About Beet and Carrot Salad with Burrata

Can I use pre-cooked beets?

Yes. Vacuum-packed cooked beets are a great time saver. Pat them dry and toss gently with the vinaigrette so they don’t water down the dressing.

How do I keep burrata from releasing too much liquid?

Drain and pat dry just before serving. Add burrata last, and avoid tearing it too early. A light pinch of salt at the table is perfect—no need to drown it in dressing.

Do I have to peel the carrots and beets?

Peel beets for the cleanest texture and color. Carrots can be scrubbed well and left unpeeled if tender and fresh; peel if skins are tough or bitter.

How do I stop red beets from staining everything?

Keep red and golden beets separate while roasting and dressing. Combine at plating, placing golden beets on top for contrast. Use gloves or a piece of parchment when handling red beets.

What greens pair best?

Arugula’s peppery bite is ideal. Spring mix and baby spinach also work—just add a touch more lemon if the bowl tastes too mellow.

How can I make this more filling?

Add quinoa or farro, increase nuts/seeds for healthy fats, and use a full two balls of burrata to stretch portions.

Can I meal-prep this salad?

Yes—prep components. Store roasted beets/carrots and dressing separately. Add greens, herbs, burrata, and nuts right before serving to keep everything crisp and creamy.

What if my dressing tastes flat?

It probably needs a pinch of salt or a squeeze more lemon. Salt and acid unlock the sweetness of beets and carrots and brighten the herbs.

TastyInspo Notes

• Warm meets cool: lay slightly warm roasted beets/carrots on the platter and add burrata immediately—the gentle heat loosens the creamy center, creating a natural “sauce.”
• Zest first, then juice: zest gives big aroma for almost no effort; add a pinch over the finished salad for an instant lift.
• Dress, then dot: let the veg drink most of the dressing; dot burrata on top and finish with the last spoon so it stays creamy, not slick.
• Herb confetti: chop herbs just before using and scatter generously at the end for fresh fragrance and color pop.
• Crunch control: toast nuts or seeds until pale golden—too dark and they overpower the delicate creaminess of burrata.
• Plating trick: use a wide platter so every bite gets a bit of veg, herb, dressing, and burrata. It also helps prevent color bleed.

Final Thoughts

The Beet and Carrot Salad with Burrata is proof that fresh, simple ingredients can feel luxurious. Whether you choose the roasted or raw path, the formula stays the same: crisp-tender vegetables, a bright, balanced vinaigrette, fresh herbs, a handful of crunch, and that irresistible burst of creamy burrata. Master the flow—dry your veg well, dress in stages, tuck burrata in last—and you’ll have a stunning salad that works for weeknights, brunch spreads, or elegant dinners. It’s colorful, satisfying, and endlessly adaptable—exactly the kind of recipe that becomes a house favorite.