Roasted Beets and Carrots with Burrata Recipe
Prepare to fall in love with a true showstopper: the Roasted Beets and Carrots with Burrata Recipe. Imagine tender, caramelized roots kissed with tangy balsamic and honey, nestled against the impossibly creamy richness of burrata, all crowned with a flurry of fresh herbs. This dish is a riot of color and a symphony of flavor—equal parts earthy, sweet, and luxurious. Whether you’re searching for the perfect starter or a light vegetarian main, this recipe brings a touch of Mediterranean magic to your table in under an hour.
Ingredients You’ll Need
Ingredients You’ll Need
At the heart of this Roasted Beets and Carrots with Burrata Recipe are a handful of fresh, vibrant ingredients, each one playing its own delicious role. The simplicity is key: from earthy roots to silky burrata, every element brings a punch of flavor, color, or creamy texture that makes this dish truly sing.
- Beets (3 medium, peeled and cut into wedges): Their natural sweetness deepens during roasting, giving the salad beautiful color and earthy flavor.
- Carrots (4 large, peeled and sliced diagonally): Roasting coaxes out their sugars and adds a lovely contrast in both texture and taste.
- Olive oil (2 tablespoons): Essential for caramelization and a little extra silkiness for the veggies.
- Salt (1/2 teaspoon): Just enough to draw out all those luscious flavors from the beets and carrots.
- Black pepper (1/4 teaspoon): Adds the perfect savory bite to keep things lively.
- Balsamic vinegar (1 tablespoon): Delivers a tangy depth that balances the natural sweetness of the roots.
- Honey (2 teaspoons): A touch of sweetness that heightens the caramelized notes and pairs perfectly with balsamic.
- Fresh thyme leaves (1 teaspoon): Fragrant, herbal, and absolutely essential for a lift of freshness.
- Burrata cheese (8 oz): The ultimate creamy indulgence—tear it open and let it melt into the roasted roots.
- Chopped fresh parsley or basil (2 tablespoons): A burst of green and a fresh herbal finish.
- Optional microgreens or arugula: Adds extra color, flavor, and a bit of peppery zip at serving time.
How to Make Roasted Beets and Carrots with Burrata Recipe
Step 1: Prep the Oven and Veggies
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for effortless cleanup. This simple prep step is key to getting those crisp, caramelized edges that make roasted veggies so irresistible.
Step 2: Toss and Season
In a large bowl, toss the beet wedges and carrot slices with olive oil, salt, and black pepper, making sure every piece is glistening. This not only helps with even roasting, but also infuses the vegetables with seasoning from the start, setting the foundation for the Roasted Beets and Carrots with Burrata Recipe’s signature flavor.
Step 3: Roast Until Caramelized
Spread your prepared vegetables onto the lined baking sheet in a single layer. Roast for 30–35 minutes, stirring halfway through. Watch for those magical golden, caramelized spots—those mean intense flavor and perfect tenderness.
Step 4: Make the Balsamic-Honey Drizzle
While your veggies roast, whisk together balsamic vinegar, honey, and fresh thyme in a small bowl. This sweet-tangy blend will soak into your warm vegetables, making every bite pop with flavor.
Step 5: Drizzle and Assemble
As soon as the beets and carrots come out of the oven, drizzle them with the balsamic-honey-thyme mixture while still warm. Let them cool slightly to soak up all the flavors, then arrange on a pretty platter—this makes for a seriously beautiful presentation.
Step 6: Add Burrata and Garnish
Tear the soft burrata into large, creamy pieces and gently set them on the warm veggies. Scatter fresh herbs, and if you’re feeling fancy, finish with microgreens or a handful of peppery arugula. Serve immediately and let everyone dive in!
How to Serve Roasted Beets and Carrots with Burrata Recipe
Garnishes
Consider this your chance to get creative! A sprinkle of chopped fresh parsley or basil adds color and freshness. For extra vibrance, toss on some microgreens or arugula, and if you’d like more texture, a handful of toasted nuts (like walnuts or pistachios) brings a delicious crunch.
Side Dishes
This Roasted Beets and Carrots with Burrata Recipe is dreamy alongside crusty bread or warm pita to scoop up the creamy cheese. For a heartier spread, add a lemony grain salad or serve next to roasted chicken or salmon for a complete Mediterranean meal.
Creative Ways to Present
Use a shallow platter to show off the stunning colors, or try layering the veggies in individual bowls with burrata on top for a chic starter. For a modern twist, arrange everything on a bed of baby greens, then finish with edible flowers for a truly special occasion.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (trust me, there may not be many!), transfer the roasted veggies and burrata to an airtight container and refrigerate. The vegetables keep well for up to 3 days, though the burrata is best enjoyed within 1–2 days while it’s fresh and luscious.
Freezing
Roasted beets and carrots themselves can be frozen for up to a month—cool them completely, then pack in single layers between parchment. However, skip freezing the burrata, as its lovely creamy texture doesn’t survive the deep chill.
Reheating
To reheat, warm the veggies gently in a 350°F oven for 10–12 minutes or until just heated through, then add fresh burrata and garnishes before serving. Microwaving works in a pinch, but the oven preserves more flavor and texture.
FAQs
Can I use golden beets or rainbow carrots for this recipe?
Absolutely! Golden beets and rainbow carrots not only add a gorgeous array of colors to the Roasted Beets and Carrots with Burrata Recipe, but their distinct flavors blend beautifully with the burrata and balsamic drizzle. Use whatever you find freshest and most appealing.
What is the best way to peel beets without staining my hands?
Wearing disposable gloves while peeling and cutting beets is the simplest way to prevent stains. You can also use a paper towel to rub the skins off after roasting, as they slip off easily then.
Is there a good substitute for burrata?
If you can’t find burrata, ultra-fresh mozzarella or a mild, creamy goat cheese will also work in a pinch. While the experience won’t be quite as decadently creamy, the pairing with roasted vegetables is still fantastic.
Can I make the roasted veggies ahead of time?
Yes! You can roast the beets and carrots up to a day in advance and refrigerate them. Simply bring back to room temperature or briefly rewarm before assembling with the burrata and garnishes just before serving.
Is the Roasted Beets and Carrots with Burrata Recipe gluten-free?
Yes, this dish is naturally gluten-free, making it perfect for those with dietary restrictions. Just check that your accompaniments, like breads or crackers, are also gluten-free if serving to sensitive guests.
Final Thoughts
This Roasted Beets and Carrots with Burrata Recipe is the kind of dish that brightens any table and brings friends together. Its mix of colors, flavors, and textures is nothing short of delightful, and each bite is pure comfort and joy. Give it a try and share the magic—you just might inspire a new family favorite!
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Roasted Beets and Carrots with Burrata Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Roasted Beets and Carrots with Burrata Recipe is a delightful medley of sweet roasted vegetables paired with creamy burrata cheese, drizzled with a balsamic honey dressing and fresh herbs. A colorful and flavorful dish perfect as a light meal or elegant appetizer.
Ingredients
For the Roasted Vegetables:
- 3 medium beets, peeled and cut into wedges
- 4 large carrots, peeled and sliced diagonally
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Dressing and Garnish:
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon fresh thyme leaves
- 8 oz burrata cheese
- 2 tablespoons chopped fresh parsley or basil (for garnish)
- Optional: microgreens or arugula for serving
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Vegetables: Toss beet wedges and carrot slices with olive oil, salt, and pepper in a bowl. Spread on the baking sheet and roast for 30–35 minutes until tender, stirring halfway through.
- Make Dressing: Whisk balsamic vinegar, honey, and thyme in a small bowl. Drizzle over the roasted vegetables while warm.
- Assemble: Arrange vegetables on a platter, tear burrata over them, and garnish with herbs and microgreens if desired. Serve immediately.
Notes
- This dish is versatile and can be served as a starter or a light vegetarian main.
- Enhance the flavor by adding toasted nuts or a drizzle of aged balsamic vinegar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 9g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg
