Enjoy a vibrant and mouthwatering Roasted Beet and Burrata Salad. This recipe showcases the natural sweetness of beets with juicy oranges and creamy burrata. Not only is this salad refreshing and healthy, but it can also double as an appetizer or a main with grilled proteins.Jump to Recipe
Why you’ll love this recipe
- Easy to prepare: The roasting method brings out the caramelized flavors of the beets while keeping the process straightforward and hands-off.
- Healthy: Beets and oranges are packed with nutrients and antioxidants, making this salad a light and healthy choice.
- Elegant: The mix of colorful beets and bright oranges creates an eye-catching dish your dinner guests won’t be able to stop talking about!
- Versatile: Roasted beet and burrata salad can be served as an appetizer, side dish, or light main course.
Showstopping roasted beet and burrata salad
Inspired by Mediterranean cuisine, a roasted beet and burrata salad makes the perfect choice when you’re looking for a light and healthy dish. This salad highlights the natural earthiness and sweetness of beets, which complement the creamy, mild flavors of burrata cheese.
To add a pop of zesty, citrus flavor, I’ve opted for Cara Cara and blood oranges. And for an added crunch, pistachios are always a hit! I prefer to roast the beets, which helps cut the earthy flavor and enhances their natural sweetness.
Once you try your first bite with a drizzle of basil oil, you’ll fall in love with the bright, creamy, and luxurious flavors. Just like my peach burrata salad, you can serve this dish as a showstopping appetizer or a light main course.
Ingredients & substitutions
- Beets: Provide earthy, sweet notes. Plus, they add a gorgeous pop of color! I like to use both red and orange beets, but you can use all red if you can’t find orange.
- Burrata: This fresh Italian cheese is the perfect complement to beets. Can’t find burrata? Substitute it with fresh mozzarella, stracciatella, ricotta, or even goat cheese.
- Oranges: Cara Cara and blood oranges add color and bursts of juicy, zesty flavors. Use regular navel oranges if other varieties are not available near you. Save some freshly squeezed orange juice for the dressing too!
- Pistachios: Add a crunchy texture and salty contrast to the beets and oranges. Swap these with slivered almonds, pecans, pine nuts, or walnuts if you’d prefer.
- Basil leaves: Fresh basil leaves add a herbaceous and bright note to both the salad and the olive oil dressing. You can also use mint or parsley as alternatives.
- Olive oil: Use good-quality extra-virgin olive oil for the dressing. You can substitute it with avocado oil or another mild-flavored oil, but I highly recommend olive.
- Salt: Enhances the flavors of the salad. I opt for flaky sea salt as a garnish and kosher salt in the dressing but use any type you have on hand.
How to make roasted beet and burrata salad
- Roast the beets: Preheat the oven to 375°F, then wash and trim the beets before roasting them for about an hour. Keep the red separate from the orange to prevent bleeding colors. You’ll know they’re done when a knife pierces the flesh easily.
- Peel the beets: Let the beets cool briefly before trimming the tops and bottoms and removing the skins with a knife. Slice the beets in half and then into bite-size wedges.
- Make the basil oil: While the beets are roasting, combine the basil leaves, salt, olive oil, and orange juice in a mason jar. Mix the dressing together with an immersion blender until smooth. If it’s too thick, add in a little more orange juice until it reaches your preferred consistency.
- Assemble the salad: To plate the salad, add slices of oranges on a serving platter, followed by the burrata. Arrange the beet wedges around the burrata, then scatter the pistachios all over. Drizzle basil oil on top, and add some flaky sea salt and fresh basil leaves.
You can pair this roasted beet and burrata salad with a variety of dishes to create a hearty and satisfying meal. Try serving it alongside options like these:
- Grilled or roasted chicken
- Salmon en papillote or steamed cod
- A warm loaf of crusty bread or fresh focaccia
- Chicken piccata meatballs
Frequently asked questions
The beets are ready when a sharp knife (or fork) easily pierces the flesh.
Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains soft, creamy stracciatella and cream.
Yes, you can use fresh mozzarella, stracciatella, goat cheese, or ricotta instead of burrata.
Storage & reheating
For any leftover roasted beet and burrata salad, keep these simple storage tips in mind:
- Fridge: Keep the leftover salad in an airtight container for up to 2 days. If possible, store it separately from the basil oil dressing.
- Prep ahead: Roast the beets and make the basil oil up to a day ahead of time, then assemble the salad just before serving.
- Greens: Add leafy greens like arugula, spinach, or mixed greens to bulk up your roasted beet and burrata salad.
- Fruit: Incorporate different fruits like strawberries, blackberries, or raspberries. You can also include dried fruits like dates, dried cranberries, or raisins.
- Root vegetables: Use a variety of roasted root vegetables, such as carrots or parsnips, along with the beets.
- Dressing: Instead of basil oil, try a balsamic glaze or a red wine vinaigrette.
- Use fresh beets: Use fresh, good-quality beets for the best flavor and texture.
- Roast until tender: Make sure to roast the beets until tender but not mushy. This way, they will hold their shape in the salad.
- Cool before peeling: Allow the beets to cool slightly before peeling and slicing, as this makes it much easier to handle them.
- Assemble before serving: Assemble the salad just before serving to ensure the burrata remains fresh and creamy.
Looking for more salad recipes?
If you enjoyed this roasted beet and burrata salad recipe, be sure to check out some more of my favorites like these:
If you try this Roasted Beet and Burrata Salad let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Roasted Beet and Burrata Salad
- 3 small red beets
- 3 small orange beets or use all red
- 2 burrata balls
- 1 small blood orange
- 1 medium cara cara orange
- ¼ cup pistachios chopped
- 2 tablespoons basil leaves ripped for serving
- ½ teaspoon flaky sea salt
- Preheat oven to 375F
- Wash the beets and trim the stems. Group the ed beets together and then the orange ones, loosely wrap them in foil. Roast on a baking sheet for about an hour or longer, until a small sharp knife pierces the flesh easily. Smaller beets will take less time than larger ones.
- Let cool briefly before trimming the tops and bottoms and removing the skins with a knife. Slice the beets in half and then into wedges.
- While the beets are roasting, make the basil oil. Put the basil leaves, salt, olive oil, and orange juice into a wide-mouthed mason jar and blend with an immersion blender or blend in a blender. If the sauce is still too thick, blend in more juice.
- To plate the salad, add slices of oranges on a platter and carefully lay the burrata down.
- Arrange the beet wedges around the cheese, and scatter them with the crushed pistachios. Drizzle the basil oil over the salad, sprinkle with some flaky sea salt, and rib some basil leaves, then serve.