Roasted Beets & Carrots with Creamy Whipped Burrata

A stunning dish of rainbow-hued beets and caramelized carrots layered over cloud-like whipped burrata. Earthy, creamy, and beautifully balanced.

If ever there was a dish that could capture the brightness of spring or early summer on a plate, this might be it. With roasted beets in every color—ruby red, golden, sunset orange—and sweet roasted carrots, this recipe is a celebration of simplicity and color. Laid atop a cloud of whipped burrata, it’s an unexpected combination that works in the most magical way.

The earthiness of the beets and carrots becomes soft and sweet in the oven, their edges caramelized, their color deepened. And then there’s the whipped burrata—a luxe, creamy base that feels almost like cheese mousse. It mellows the natural intensity of the vegetables and adds richness without weight.

It’s a dish that’s as at home on a casual picnic table as it is on a dinner party menu. You can serve it warm or room temp, as a starter, a shareable side, or a stunning centerpiece for a vegetarian meal.

And though it looks fancy, it’s easy—just roast, blend, and plate.

Let’s get into it.

Tips for Success

• Color control: To keep the vibrant beets from bleeding into each other, you can roast each color in its section on the tray.

• Texture tip: Want even more caramelization? Roast at 425°F for the last 5–10 minutes.

• No burrata? You can use high-quality ricotta blended with a bit of cream, or fresh mozzarella torn and mixed with cream and olive oil.

• Make ahead: Roast veggies and whip burrata a day ahead. Assemble right before serving..

Why You’ll Love This Dish

• It’s light yet luxurious. The whipped burrata gives creamy richness without heaviness.

• It’s visually stunning. All those vibrant root veg colors = instant wow factor.

• It’s flexible. Works warm, room temp, or even slightly chilled. Serve it as a salad, starter, or centerpiece.

• It’s easy to customize. Add grains like farro for a hearty twist. Toss in citrus segments for brightness. Add a handful of arugula for peppery bite.

This roasted beet & carrot dish with whipped burrata is the perfect blend of comfort and elegance. It’s what you serve when you want something healthy-ish, beautiful, and completely satisfying—without turning on five burners or spending hours in the kitchen. It celebrates the natural sweetness of roasted veggies and elevates it with creamy, cool contrast.

It’s the kind of dish that makes people say, “Wait… what is this?!”—and then immediately ask for the recipe.

Yield: 4 Servings (as a starter or side)

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Roasted Beets & Carrots with Whipped Burrata

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

A stunning dish of rainbow-hued beets and caramelized carrots layered over cloud-like whipped burrata. Earthy, creamy, and beautifully balanced.

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Ingredients

For the Roasted Vegetables

• 2 medium red beets
• 2 medium golden beets
• 2 medium orange (or Chioggia/striped) beets
• 3–4 rainbow carrots or regular carrots, peeled and cut on a bias
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup
• Salt and pepper, to taste
• 1 tsp fresh thyme or rosemary leaves (optional)

For the Whipped Burrata

• 2 balls burrata (about 8 oz total), torn and drained
• 3–4 tbsp heavy cream
• 1 tbsp olive oil
• Zest of ½ a lemon
• Pinch of salt

Garnish (Optional but fabulous)

• Microgreens or arugula
• Crushed pistachios or walnuts
• A drizzle of balsamic glaze or good-quality olive oil
• Flaky sea salt
• Lemon zest or chopped fresh herbs

Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and peel the beets. Cut into wedges or bite-sized chunks. (Pro tip: roast each color separately or grouped by color on foil to prevent bleeding.)
3. Place beets and carrots on a baking sheet lined with parchment. Drizzle with olive oil and honey/maple syrup. Season with salt, pepper, and herbs if using.
4. Toss to coat, then roast for 35–40 minutes, stirring once or twice, until vegetables are tender and edges are caramelized.
5. In a food processor or blender, combine burrata, cream, olive oil, lemon zest, and a pinch of salt.
6. Blend until smooth and creamy—this should take 30–60 seconds. Adjust texture with a little more cream if needed.
7. Chill until ready to use (or serve at room temp).
8. Spoon the whipped burrata onto a serving plate or platter, spreading it into a soft cloud-like layer.
9. Top with roasted vegetables, arranging the colors however you like.
10. Drizzle with a bit of olive oil or balsamic glaze. Finish with herbs, lemon zest, and a sprinkle of sea salt or nuts for crunch

Notes

Color control: To keep the vibrant beets from bleeding into each other, you can roast each color in its own section on the tray.

Texture tip: Want even more caramelization? Roast at 425°F for the last 5–10 minutes.

No burrata? You can use high-quality ricotta blended with a bit of cream, or fresh mozzarella torn and mixed with cream and olive oil.

Make ahead: Roast veggies and whip burrata a day ahead. Assemble right before serving

Nutrition Facts

Calories

315

Carbs

35 g

Cholesterol

13 mg

Fat

18 g

Fiber

9 g

Net carbs

25 g

Protein

6 g

Sat. Fat

5 g

Sodium

342 mg

Sugar

23 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.