If you are craving a salad that feels like a burst of sunshine on your plate, you must try this Refreshing Roasted Beet and Burrata Salad Recipe. It effortlessly pairs the earthy sweetness of tender roasted beets with the luxurious creaminess of burrata cheese, uplifted by bright citrus notes and fragrant fresh herbs. Each bite delivers a symphony of textures—from crunchy toasted pistachios to juicy orange slices—making this dish a true celebration of flavors and colors. Whether you’re entertaining guests or treating yourself, this salad is a stunning centerpiece that’s as satisfying as it is beautiful.
Ingredients You’ll Need
These ingredients are wonderfully simple but each brings something essential to the table—offering freshness, texture, or bold flavor that makes this salad unforgettable.
- 4 medium beets (approx. 500g), red or golden: Roasting brings out their natural sweetness and creates a tender texture.
- 2 tablespoons olive oil: Adds a silky richness and helps marry all flavors together.
- Salt and pepper, to taste: Essential for seasoning and enhancing every ingredient’s character.
- 2 balls of burrata cheese (approx. 200g total): Provides a decadent, creamy contrast that melts in your mouth.
- ¼ cup pistachios, toasted and chopped: Adds a delightful crunch and subtle nuttiness.
- 1 orange, peeled and sliced: Brings a refreshing burst of citrus brightness to the mix.
- ¼ cup fresh basil leaves, torn: Offers a fragrant herbal note that brightens the salad.
- 2 tablespoons fresh mint leaves, chopped: Adds a cool, invigorating flavor that complements the other herbs.
- 1 tablespoon balsamic glaze: Creates a sweet tangy drizzle that elevates the entire dish.
- Optional: microgreens or arugula for serving base: Gives a peppery, fresh foundation and visual appeal.
How to Make Refreshing Roasted Beet and Burrata Salad Recipe
Step 1: Prepare and Roast the Beets
Start by preheating your oven to 400°F (200°C). Wash and trim the beets, then wrap each beet individually in foil to keep them moist while roasting. Place them on a baking sheet and roast for 45 to 60 minutes, or until a fork slides in easily. This slow roasting process enhances the beets’ natural sweetness and gives them a perfectly tender texture that forms the base of this salad.
Step 2: Cool and Peel
Allow the beets to cool slightly after roasting so you can handle them comfortably. The skins will loosen during cooking, making them easy to rub off with a paper towel or your hands (wear gloves if you prefer to avoid staining). Peeling the beets is simple and reveals beautifully vibrant flesh ready for slicing.
Step 3: Slice the Beets
Cut the peeled beets into wedges or rounds depending on your preferred presentation. The slices should be uniform in thickness so each bite offers consistent flavor and texture. These slices will form the canvas for all your fresh, bright toppings.
Step 4: Toast the Pistachios and Prepare Herbs
While the beets cool, toast the pistachios in a dry skillet over medium heat for 2–3 minutes, stirring frequently to prevent burning. Toasting awakens their nutty aroma and crunch. Next, tear the basil leaves for a rustic, fresh look and chop the mint finely to release its refreshing notes.
Step 5: Prepare the Orange
Peel your orange carefully, removing as much of the white pith as possible for a sweeter bite. Slice the orange into thin rounds or segments to distribute its juicy brightness throughout the salad.
Step 6: Assemble the Salad
Begin by arranging the beet slices on a large serving platter or individual plates. Place the burrata cheese in the center or tear it into chunks and scatter it over the salad. Add the orange slices on top, then sprinkle with toasted pistachios, fresh basil, chopped mint, and if using, a handful of microgreens or arugula for added freshness. Drizzle everything generously with olive oil and balsamic glaze for a shiny, flavorful finish.
Step 7: Season and Serve
Finish by seasoning with salt and freshly cracked pepper to taste. Serve the salad at room temperature to fully enjoy the creamy burrata and balanced flavors of this Refreshing Roasted Beet and Burrata Salad Recipe. It’s perfect as a light lunch or a stunning appetizer for dinner.
How to Serve Refreshing Roasted Beet and Burrata Salad Recipe
Garnishes
Enhance your salad with vibrant garnishes like additional chopped pistachios for crunch, a sprinkle of flaky sea salt for texture, or a few sprigs of fresh herbs for aroma. Adding edible flowers can also make the presentation extra special and festive.
Side Dishes
This salad pairs wonderfully with crusty artisan bread or a simple grilled chicken breast for those looking for extra protein. It also complements lighter sides such as quinoa or couscous salads, offering a refreshing contrast to heartier dishes.
Creative Ways to Present
For a unique twist on the presentation, try layering the ingredients in individual glass jars for a picnic or portable lunch. Another idea is to serve the salad on a bed of arugula or frisée for added color and slight bitterness that balances the sweet beets and rich burrata.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. Keep the burrata separate if possible to preserve its creamy texture. The roasted beets will hold well for up to 3 days, maintaining their sweetness and tenderness without becoming soggy.
Freezing
This salad is best enjoyed fresh and does not freeze well. The delicate burrata and fresh herbs will lose their texture and vibrancy, and the beets’ texture may change after thawing.
Reheating
If you have leftover roasted beets, you can gently warm them in the oven or microwave before serving. However, it’s best to add the burrata and fresh toppings only after reheating to keep their freshness and creaminess intact.
FAQs
Can I use pre-cooked beets to save time?
Absolutely! Pre-cooked or even vacuum-packed beets can be used for this salad—just slice them and proceed with the rest of the recipe. Keep in mind that roasting freshly cooked beets adds more depth of flavor.
What can I substitute for burrata if I can’t find it?
Mozzarella or fresh ricotta can be good alternatives, but burrata’s rich creaminess is truly unique. If you want to mimic that luscious texture, consider pairing fresh mozzarella with a spoonful of cream or mascarpone on top.
Is it necessary to use both basil and mint?
Using both herbs adds complexity—the sweet basil aroma pairs beautifully with the cool, refreshing mint. However, if you prefer, you can use one or the other, or even substitute with parsley or cilantro for a different twist.
How can I make this salad vegan?
Omit the burrata and try adding toasted nuts or seeds for creaminess, or use a dollop of cashew cream or coconut yogurt as a dairy-free alternative. The rest of the salad remains wonderfully vibrant and flavorful.
Can this salad be made ahead for a party?
Yes, you can roast and peel the beets a day in advance and store them in the fridge. Assemble the salad shortly before serving to keep the burrata fresh and the herbs vibrant. This way, you have less to do on party day and can enjoy your guests!
Final Thoughts
This Refreshing Roasted Beet and Burrata Salad Recipe is such a joy to make and share. Its balance of flavors and textures feels truly special without requiring complicated steps. Every ingredient shines and comes together beautifully to create a salad that both delights the eye and satisfies the taste buds. I hope you’ll give it a try soon—you might just find it becoming your new go-to showstopper!
Print
Refreshing Roasted Beet and Burrata Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing roasted beet and burrata salad combines sweet, tender beets with creamy burrata cheese, vibrant orange slices, crunchy toasted pistachios, and fresh herbs. Drizzled with olive oil and balsamic glaze, this salad is a perfect balance of flavors and textures, ideal as a light lunch or elegant appetizer.
Ingredients
Beets
- 4 medium beets (approx. 500g), red or golden
- 2 tablespoons olive oil
- Salt and pepper, to taste
Cheese and Nuts
- 2 balls of burrata cheese (approx. 200g total)
- ¼ cup pistachios, toasted and chopped
Fruits and Herbs
- 1 orange, peeled and sliced
- ¼ cup fresh basil leaves, torn
- 2 tablespoons fresh mint leaves, chopped
Other
- 1 tablespoon balsamic glaze
- Optional: microgreens or arugula for serving base
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
- Prepare beets: Wash and trim the beets, then wrap each one individually in aluminum foil to lock in moisture while roasting.
- Roast beets: Place the wrapped beets on a baking sheet and roast for 45 to 60 minutes until they are fork-tender, meaning you can easily pierce them with a fork.
- Cool beets: Allow the roasted beets to cool slightly so they can be handled safely for peeling.
- Remove skins: Rub the skins off the cooled beets using a paper towel or your gloved hands; the skin should come off easily.
- Slice beets: Slice the peeled beets into wedges or rounds, depending on your presentation preference.
- Toast pistachios: In a dry skillet over medium heat, toast the pistachios for 2 to 3 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and chop if needed.
- Prepare orange and herbs: Peel and slice the orange into rounds or segments. Tear the fresh basil leaves and chop the fresh mint leaves.
- Arrange salad base: On a serving platter, arrange the sliced beets evenly.
- Add burrata: Place the whole burrata balls in the center of the platter or tear into chunks and evenly distribute over the beets.
- Add fruit and nuts: Scatter the orange slices and toasted pistachios over the beets and burrata.
- Garnish with herbs: Sprinkle the torn basil, chopped mint, and optional microgreens or arugula on top for freshness and color.
- Dress salad: Drizzle the salad with olive oil and balsamic glaze to add richness and a hint of sweetness.
- Season: Finish with a pinch of salt and freshly cracked black pepper to taste.
- Serve: Serve the salad at room temperature for the best flavor experience.
Notes
- Beets can be roasted a day ahead and refrigerated, peeled before storing to save time.
- Use golden beets for a sweeter, milder flavor and vibrant color contrast.
- Substitute pistachios with toasted walnuts or pecans for a different crunch.
- Balsamic glaze adds sweetness and tang, but a simple balsamic vinegar reduction can be used as well.
- For a vegan version, substitute burrata with creamy avocado slices or a vegan cheese alternative.
- Serve salad over a bed of arugula or mixed greens for an added leafy element.
