If you are searching for a vibrant, flavorful, and beautifully balanced dish, this Easy Roasted Beet and Burrata Salad Recipe is an absolute must-try. Combining the earthy sweetness of roasted beets with the creamy richness of burrata cheese and a lively citrus twist, this salad bursts with color, texture, and taste in every bite. Whether you want a stunning appetizer or a light yet satisfying meal, this salad brings freshness and elegance to your table with minimal fuss and maximum wow factor.
Ingredients You’ll Need
The magic of this salad comes alive through a handful of simple, thoughtfully chosen ingredients. Each component plays a vital role, offering unique flavors and textures that come together harmoniously—whether it’s the natural sweetness of the beets or the aromatic brightness of basil oil.
- 3 small red beets: Provide earthiness and deep color, perfect for roasting tender and flavorful.
- 3 small orange beets or use all red: Add variety in sweetness and a beautiful orange hue for visual appeal.
- 2 burrata balls: Bring creamy, luscious texture to contrast with the beets’ firmness.
- 1 small blood orange: Offers sweet-tart citrus notes and vibrant reddish color.
- 1 medium cara cara orange: Delivers a bright, slightly sweet orange flavor perfect for freshness.
- ¼ cup pistachios, chopped: Add crunch and a nutty flavor that complements the creaminess.
- 2 tablespoons basil leaves, ripped: Used as a fresh herb garnish to enhance aroma and flavor.
- ½ teaspoon flaky sea salt: Acts as a finishing touch to elevate all the flavors.
- 1 cup basil leaves, loosely packed: Essential for making the vibrant basil oil dressing.
- ¼ cup olive oil: The foundation of the basil oil, adding rich, fruity notes.
- 1 tablespoon orange juice: Infuses the basil oil with citrus brightness.
- ¼ teaspoon kosher salt: Balances the basil oil dressing perfectly.
How to Make Easy Roasted Beet and Burrata Salad Recipe
Step 1: Roast the Beets
Preheat your oven to 375F. After washing and trimming your beets, wrap them separately in foil according to their color—this keeps the flavors distinct and makes handling easier later. Place them on a baking sheet and roast until they are tender when pierced with a fork, about 50-60 minutes. Once cooled, peel off the skin easily with your hands or a paper towel, then slice the beets into attractive wedges. Roasting unlocks that beautiful natural sweetness that’s key to this salad.
Step 2: Prepare the Basil Oil
While the beets roast, blend together the loosely packed basil leaves, kosher salt, olive oil, and fresh orange juice in a food processor or blender until perfectly smooth. This basil oil is a simple but transformative dressing—it’s herbaceous, bright, and silky, making every bite pop with freshness and subtle citrus notes.
Step 3: Assemble the Salad
On a beautiful plate or serving platter, start by arranging slices of both the blood orange and cara cara orange. Place the burrata balls strategically so their creamy goodness can mingle with all the other ingredients. Neatly arrange your beet wedges around the plate to showcase all those jewel-like colors. Sprinkle chopped pistachios over the top for delightful crunch, then drizzle your homemade basil oil generously all over the salad. Finish with scattered torn basil leaves and a sprinkle of flaky sea salt to highlight the flavors perfectly.
How to Serve Easy Roasted Beet and Burrata Salad Recipe
Garnishes
Fresh basil leaves and flaky sea salt are the simplest garnishes but the most effective. They add aromatic bursts and highlight the balanced flavors without overpowering the salad. For an extra touch, a few edible flower petals or microgreens can give a lovely restaurant-quality finish.
Side Dishes
This salad shines both as a standalone dish or paired with lighter sides. Think crusty artisan bread to scoop up every bit, or a simple grilled chicken breast to add protein without overshadowing the salad’s delicate flavors. It also makes a fresh counterpoint to grain bowls or roasted vegetables on a dinner menu.
Creative Ways to Present
For a stylish dinner party, consider layering beet wedges, burrata, and orange segments in clear glass bowls or mason jars to showcase the vibrant colors. Alternatively, serve individual portions on chilled plates with small dollops of basil oil around for an elegant touch. Don’t be afraid to play with the arrangement—the Easy Roasted Beet and Burrata Salad Recipe is as much a feast for the eyes as it is for the palate.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad components separately for best results. Keep roasted beets in an airtight container in the fridge for up to 3 days, and burrata should be consumed within a day or two for optimal freshness. Assemble the salad just before serving to maintain texture and flavor.
Freezing
This salad is not suitable for freezing due to the delicate texture of burrata and fresh orange segments. Freezing would negatively impact the quality and overall taste, so it’s best enjoyed fresh.
Reheating
If you want to enjoy reheated beets, simply warm them gently in the oven or microwave before assembling. However, avoid reheating the burrata and oranges; they are best served fresh and cold to preserve their creamy and juicy qualities.
FAQs
Can I use any type of beets for this salad?
Absolutely! While this recipe suggests using red and orange beets for color variety, feel free to experiment with golden or chioggia beets as well. Each offers a slightly different sweetness and appearance.
Is there a substitute for burrata if I can’t find it?
If burrata is unavailable, fresh mozzarella or ricotta can be acceptable substitutes, but keep in mind that they won’t have the same creamy interior. Burrata’s richness truly elevates this salad.
How long does it take to roast the beets?
Typically, roasting at 375F takes about 50 to 60 minutes, depending on beet size. You’ll know they’re done when a fork or skewer slides in easily.
Can I prepare the basil oil ahead of time?
Yes! The basil oil can be made a day in advance and stored in the refrigerator. Bring it to room temperature and stir before drizzling over the salad.
What’s the best way to peel roasted beets?
After roasting and cooling, the skins of beets slip off easily if rubbed gently with your fingers or a paper towel. No need for a peeler—this keeps them tender and intact.
Final Thoughts
There is something truly special about the combination of roasted beets, creamy burrata, and bright citrus that makes this Easy Roasted Beet and Burrata Salad Recipe a standout on any table. It’s a celebration of fresh, quality ingredients coming together with minimal effort but maximum flavor. I can’t recommend it enough if you want to impress yourself or your guests with a dish that’s as delightful to eat as it is to look at. Give it a try—you might just find your new favorite salad!
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Easy Roasted Beet and Burrata Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh, vibrant salad featuring sweet roasted red and orange beets paired with creamy burrata cheese, juicy citrus segments, crunchy pistachios, and a fragrant basil oil dressing. This easy-to-make dish balances earthy and bright flavors, perfect for a light lunch or elegant appetizer.
Ingredients
Roasted Beets
- 3 small red beets
- 3 small orange beets (or use all red beets)
Salad Components
- 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
Basil Oil Dressing
- 1 cup basil leaves, loosely packed
- ¼ cup olive oil
- 1 tablespoon orange juice
- ¼ teaspoon kosher salt
Instructions
- Roast Beets: Preheat your oven to 375°F (190°C). Wash and trim the tops off the beets. Wrap the red and orange beets separately in foil to keep their colors pure and place them on a baking sheet. Roast in the oven until tender when pierced with a fork, approximately 50-60 minutes. Remove from oven and allow to cool before peeling and slicing the beets into wedges.
- Prepare Basil Oil Dressing: In a blender, combine 1 cup of loosely packed fresh basil leaves, ¼ teaspoon kosher salt, ¼ cup olive oil, and 1 tablespoon of fresh orange juice. Blend until the mixture is smooth and emulsified, creating a vibrant green basil oil.
- Segment Oranges: Peel the blood orange and cara cara orange carefully, removing all white pith. Slice into rounds or segment the oranges to your preference for plating.
- Assemble the Salad: On plates, arrange the orange slices and place the burrata balls alongside. Fan the roasted beet wedges around the cheese and citrus. Sprinkle chopped pistachios over the top for crunch, drizzle with the prepared basil oil, and season lightly with flaky sea salt. Garnish with ripped basil leaves for a fresh herbal finish.
Notes
- To peel roasted beets easily, rub the skin off with your hands or a paper towel once cooled.
- You can substitute other nuts like walnuts or almonds if pistachios are unavailable.
- If burrata is unavailable, fresh mozzarella can be used as a substitute, though the texture will be less creamy.
- Roasting beets enhances their natural sweetness and softens their texture for a delightful salad component.
- This salad is best served fresh but can be prepped in advance by roasting beets and making basil oil ahead of time.
