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
Scale
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.
