This Honey-Roasted Beet and Carrot Salad with Spicy Burrata is a delightful fusion of sweet, earthy, and creamy flavors with a hint of heat from the chili flakes. The roasted beets and carrots are naturally sweetened with honey and paired with the rich, creamy burrata, which takes on an extra dimension of flavor with a subtle kick from chili flakes. It’s a beautiful, vibrant salad that’s perfect for a light lunch or an impressive appetizer for any dinner party.
Ingredients:
For the Honey-Roasted Beets and Carrots:
- 3 medium beets (red, golden, or a mix), peeled and cut into wedges
- 3 large carrots, peeled and cut into sticks
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp fresh thyme leaves (optional)
- Salt and pepper to taste
For the Spicy Burrata and Salad Assembly:
-
- 8 oz burrata cheese
- 1/2 tsp red chili flakes (or adjust to taste)
- 1/4 cup fresh basil leaves
- 2 cups mixed salad greens (arugula, spinach, or spring mix)
- 1/4 cup toasted pistachios or walnuts (optional)
- 1 tbsp balsamic glaze (optional, for drizzling)
Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Preparation:
Step 1: Roast the Beets and Carrots
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the beet wedges and carrot sticks with 2 tablespoons of olive oil, 2 tablespoons of honey, fresh thyme (if using), and a pinch of salt and pepper. Make sure the vegetables are evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until the beets and carrots are tender and caramelized around the edges. Remove from the oven and let them cool slightly.
Step 2: Prepare the Spicy Burrata
While the vegetables are roasting, prepare the burrata. Tear the burrata into pieces and place them in a small bowl. Sprinkle the red chili flakes over the burrata, adjusting the amount to your desired spice level. Gently mix the burrata with the chili flakes and set aside.
Step 3: Make the Salad Dressing
In a small bowl or jar, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, Dijon mustard, honey, and a pinch of salt and pepper. Adjust the seasoning to taste.
Step 4: Assemble the Salad
In a large serving bowl or platter, spread out the mixed salad greens as the base. Arrange the honey-roasted beets and carrots on top of the greens. Scatter the spicy burrata pieces across the salad. If using, sprinkle toasted pistachios or walnuts over the salad for added crunch.
Step 5: Add Finishing Touches
Drizzle the salad with the prepared dressing, ensuring all the elements are well coated. For an extra burst of flavor, drizzle a little balsamic glaze over the top. Finish with fresh basil leaves for a pop of color and added freshness.
Cooking Notes:
- Burrata Alternatives: If burrata isn’t available, fresh mozzarella or even goat cheese can be used as a substitute. Burrata offers a rich creaminess that complements the roasted vegetables perfectly, but other soft cheeses will also work well.
- Chili Flakes: Adjust the amount of chili flakes based on your heat tolerance. If you prefer a milder version, use less or opt for a milder chili powder.
- Roasting Tips: To ensure even roasting, cut the vegetables into similar-sized pieces. Keep an eye on them while roasting to prevent overcooking.
Serving Suggestions:
This Honey-Roasted Beet and Carrot Salad with Spicy Burrata is a versatile dish that can be served as a light lunch, a side dish, or even as an appetizer for a more elaborate meal. It pairs well with grilled meats, crusty bread, or a glass of crisp white wine.
It’s perfect for dinner parties, where its vibrant colors and textures will make a beautiful centerpiece. The creamy burrata and roasted vegetables make this salad satisfying enough to stand on its own, but you can also pair it with a grain like farro or quinoa for a heartier meal.
Tips:
- Balancing the Flavors: The sweetness of the honey-roasted vegetables pairs beautifully with the creaminess of the burrata and the spice from the chili flakes. For extra tanginess, you can drizzle a bit of lemon juice or balsamic vinegar over the salad before serving.
- Roasting Time: Keep in mind that beets generally take longer to roast than carrots. If your beets are large, you might want to give them a 10-minute head start in the oven before adding the carrots.
- Crunchy Elements: For added texture, don’t skip the toasted nuts. Pistachios or walnuts add a delightful crunch and complement the other flavors perfectly.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes