Roasted Beets & Carrots with Creamy Burrata
**Introduction**
This dish is a celebration of simplicity and elegance, where humble root vegetables are transformed into a vibrant, deeply flavorful masterpiece. Roasted beets and carrots develop a caramelized sweetness that is beautifully balanced by the rich, creamy coolness of fresh burrata cheese. A drizzle of balsamic glaze and a scattering of fresh herbs provide the final, perfect accents. The overall character is both rustic and refined, hearty enough to satisfy yet feeling incredibly light. It is the perfect centerpiece for a dinner party where you want to impress without stress, or as a spectacular side dish that elevates any weeknight meal into something special.
**Perfect for:**
* An elegant vegetarian main course.
* A stunning side dish for holiday feasts.
* A weekend lunch that feels luxurious.
* Potlucks and gatherings.
* Meal prep for sophisticated weekday lunches.
**Why You’ll Love This Roasted Beets & Carrots with Creamy Burrata Recipe**
**Incredibly Flavorful:** The high-heat roasting process caramelizes the natural sugars in the beets and carrots, creating a deep, sweet, and earthy flavor base that is irresistible.
**Effortless Elegance:** Despite its impressive appearance and complex taste, this recipe is surprisingly simple to execute, requiring minimal hands-on time.
**Textural Masterpiece:** This dish is a delight for the senses, featuring tender vegetables, the luscious, creamy burst of burrata, and the crisp freshness of herbs.
**Visually Stunning:** The deep ruby red of the beets against the bright orange carrots and the snowy-white burrata creates a plate that is as beautiful as it is delicious.
**Preparation and Cooking Time**
Total Time: 50 minutes
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Servings: 4 servings
Calories per serving: Approximately 320-350 calories
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 320-350 kcal
**Protein:** 12g
**Carbohydrates:** 25g
**Fat:** 20g
**Fiber:** 6g
**Sugar:** 18g
**Nutritional Disclaimer**
aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
* 3 medium-sized beets, peeled and cut into 1-inch wedges
* 4 large carrots, peeled and cut into 1-inch chunks
* 2 tablespoons olive oil
* 1 teaspoon fresh thyme leaves, plus more for garnish
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 ball (8 oz) fresh burrata cheese
* 2 tablespoons balsamic glaze
* 1/4 cup toasted walnuts, roughly chopped
* Flaky sea salt, for finishing (such as Maldon)
**Step-by-Step Instructions**
1. Preheat your oven to 425°F (220°C).
2. Prepare the Vegetables: Place the peeled and cut beet wedges and carrot chunks on a large, rimmed baking sheet.
3. Season: Drizzle the olive oil over the vegetables. Add the fresh thyme, kosher salt, and black pepper. Use your hands to toss everything together until the vegetables are evenly coated.
4. Roast: Spread the vegetables in a single layer, ensuring they are not crowded. Roast in the preheated oven for 30-35 minutes, or until the beets and carrots are tender and the edges are caramelized and slightly crisp. Toss them halfway through the cooking time for even roasting.
5. Assemble the Dish: Transfer the hot roasted vegetables to a serving platter. Carefully place the whole ball of burrata in the center of the vegetables.
6. Final Touches: Drizzle the entire dish with the balsamic glaze. Scatter the toasted walnuts and a few additional fresh thyme leaves over the top. Finish with a generous pinch of flaky sea salt.
7. Serve: Just before serving, break open the burrata ball to allow the creamy interior to spill out over the warm vegetables.
**How to Serve Roasted Beets & Carrots with Creamy Burrata**
* As a complete vegetarian main course, served with thick slices of crusty, grilled bread to soak up the creamy burrata and balsamic glaze.
* Alongside a simple arugula salad dressed with a light lemon vinaigrette to add a peppery contrast.
* As a spectacular side dish to roasted chicken, grilled steak, or baked salmon.
* For a more substantial meal, spoon the roasted vegetables and burrata over a bed of creamy polenta or quinoa.
**Additional Tips for Roasted Beets & Carrots with Creamy Burrata**
* To prevent your hands and cutting board from staining, you can wear disposable gloves while handling and peeling the raw beets.
* Ensure your vegetables are cut into similarly sized pieces to guarantee they cook at the same rate.
* For an extra layer of flavor, toss the vegetables with a tablespoon of maple syrup along with the olive oil before roasting.
* Allow the roasted vegetables to cool for just a minute or two before adding the burrata; the residual heat will slightly warm the cheese without melting it completely.
* Always add the burrata at the very last moment to preserve its fresh, delicate texture.
**Recipe Variations of Roasted Beets & Carrots with Creamy Burrata**
**Goat Cheese Version:** For a tangier profile, substitute the burrata with a large log of creamy goat cheese, crumbled over the top of the hot vegetables.
**Citrus and Herb Version:** Replace the balsamic glaze with a drizzle of high-quality extra virgin olive oil and a squeeze of fresh orange juice. Garnish with fresh mint or basil instead of thyme.
**Grain Bowl Version:** Transform the dish into a hearty grain bowl by serving the roasted vegetables and burrata over a base of farro, freekeh, or couscous.
**Freezing and Storage for Roasted Beets & Carrots with Creamy Burrata**
**Storage:** Store any leftover roasted vegetables (without the burrata, walnuts, or glaze) in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave. The burrata is best enjoyed fresh and should not be stored once the dish has been assembled.
**Freezing:** It is not recommended to freeze this dish after assembly. The texture of the roasted vegetables and the burrata will be compromised upon thawing.
**FAQ Section about Roasted Beets & Carrots with Creamy Burrata**
**Can I use pre-cooked beets?**
Yes, you can use pre-cooked, vacuum-sealed beets to save time. Since they are already soft, toss them with the raw carrots and oil, but add them to the baking sheet for only the last 10-15 minutes of roasting to warm through and allow the carrots to cook fully.
**What can I use if I can’t find burrata?**
Fresh mozzarella (bufala if possible) is the closest substitute. While it lacks the ultra-creamy center, its mild, milky flavor will still pair beautifully with the dish.
**My vegetables are steaming instead of roasting. Why?**
This is likely due to overcrowding the pan. If the vegetables are too close together, they release steam and will not caramelize. Use two baking sheets if necessary to ensure they have plenty of space.
**Can I make this ahead of time?**
You can roast the vegetables up to a day in advance and store them in the refrigerator. Reheat them on a baking sheet in a 350°F (175°C) oven until warm before assembling the dish with the fresh burrata and other toppings.
**Conclusion of Roasted Beets & Carrots with Creamy Burrata Recipe**
Roasted Beets & Carrots with Creamy Burrata is more than just a recipe; it is a lesson in how a few quality ingredients, treated with care, can create a dish that is greater than the sum of its parts. It delivers a restaurant-quality experience with straightforward, home-kitchen techniques. The interplay of sweet, earthy, creamy, and tangy flavors is nothing short of magical. This is a recipe that deserves a permanent spot in your repertoire, ready to turn an ordinary day into an occasion or to become the star of your next dinner party.