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The magical blend of gently roasted root veggies with silky burrata delivers a stunning mix of tastes and feels. This vibrant plate turns basic beets and carrots into a fancy salad by slow-cooking to bring out their sweet side. Everything works together perfectly—from the earthy beets to the soft, melty cheese—making a well-rounded dish that's great as a starter or light dinner.
I've made this for tons of dinner gatherings, and it's funny how even the folks who swear they hate beets always go back for more. The trick is in the roasting—when I take care to cut everything the same size and let it cook slowly, the sugars turn almost candy-sweet, winning over anybody who tries it.
Key Ingredients and Shopping Advice
- Beets: Look for ones that feel heavy and have smooth skin with fresh-looking greens if they're still attached. Try mixing red and gold ones for pretty colors and slightly different tastes.
- Carrots: Go for medium ones with bright color that feel nice and firm. Stay away from really thick carrots as they might not get tender enough.
- Burrata: Pick one that has tight skin and smells slightly sweet and milky for the dreamiest texture.
- Fresh Herbs: Combine soft ones like basil with tougher ones like thyme to get a nice flavor mix.
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Step-by-Step Cooking Guide
- Getting Veggies Ready:
- Peel beets and cut into 1-inch wedges. For carrots, peel and cut slightly bigger so they finish cooking at the same time. Pat dry with paper towels.
- Adding Flavors Before Baking:
- Mix veggies with olive oil, salt, pepper, thyme sprigs, and smoked paprika. Place on a parchment-covered baking sheet, keeping beets away from carrots.
- Nailing the Roast:
- Cook at 375°F for about 35-40 minutes, turning once halfway. They're done when soft inside with tasty brown edges.
- Handling the Cheese:
- Take burrata out of the fridge 30 minutes early. Let it drain on paper towels so it's not too wet.
- Putting It All Together:
- Lay down some greens, add your roasted veggies, and tear the burrata over top. Finish with a drizzle of good olive oil and aged balsamic. Sprinkle with fancy salt flakes and fresh herbs.
My nonna always told me to serve veggies 'just warm'—not too hot, not too cold. Now that I've made this dish countless times, I get it: that's exactly when flavors shine brightest, especially next to the cool burrata.
Insider Kitchen Tricks
- Always roast more veggies than you need—they'll keep for three days and make quick meals much better.
- Heat some olive oil with herbs and garlic before drizzling for an extra flavor boost.
- Make sure everyone gets a bit of everything on their plate—the magic happens when all the different parts come together.
This dish shows how careful cooking can turn everyday ingredients into something amazing. It celebrates what's in season and creates bold flavors in every bite. Whether you're hosting a fancy dinner or just feeding the family, this roasted beet and carrot combo with burrata turns an ordinary meal into something special.
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Frequently Asked Questions
- → Can the veggies be prepped ahead?
- Absolutely! Roast the carrots and beets up to two days early. Warm them up before adding the burrata.
- → What’s a good burrata swap?
- Fresh mozzarella or soft goat cheese can replace burrata. While the texture is different, they work nicely.
- → How do I avoid beet stains?
- Wear gloves when working with red beets. Use parchment paper on your board or opt for golden beets instead.
- → How can I make this dish vegan?
- Leave out the burrata, tweak the dressing by swapping honey for maple syrup, and use avocado for creaminess if you’d like.
- → How long does it keep in the fridge?
- Store parts separately – veggies last three days, dressing five days. Put together just before eating.