Roasted Beet & Sweet Potato Salad with Creamy Burrata

Beets aren’t for everyone but when done right, they are delicious.  This roasted salad is perfect for a pop of color and healthier twist at the table.  Enjoy!

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Roasted Beets and Sweet Potato Salad

Course: Lunch, Salads
Keyword: Easy Lunch, Gluten Free, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 5-6 beets
  • 2 medium sweet potatoes
  • Olive oil
  • Kosher salt
  • Black pepper
  • 1 head garlic
  • 8 oz Burrata
  • Dressing:
  • 2 tsp honey
  • 1 Tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 – 1/3 cup olive oil


  • Preheat oven to 375 degrees.
  • Peel and halve potatoes.
  • Drizzle beets and potatoes with olive oil, season with salt and pepper.  Place on baking sheet lined with parchment.  Cut off top of head of garlic.  Drizzle with olive oil and wrap in foil.  Nestle amongst veggies on pan.  (Note, if you don’t want your sweet potatoes as darkly roasted as ours, you could add them midway through).
  • Roast 70-75 minutes.  Allow a few minutes to cool.  Gently peel beets with hands or utensil.  Cut beets in quarters.  Cut potatoes in quarters.  Nestle roasted veggies on serving platter.  Top with Burrata, broken into pieces.
  • In a small food processor or bowl, combine roasted garlic from oven along with remaining dressing ingredients.  Note, garlic cloves should easily press out of head.  Mix until smooth.  Taste and adjust seasoning as needed.
  • Drizzle over vegetables.  Garnish with fresh herbs, if desired.
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