If you are looking for a vibrant, fresh, and comforting salad that’s not only a feast for the eyes but an absolute delight for the palate, this Easy Roasted Beet and Burrata Salad Recipe is sure to become your go-to favorite. Combining the earthy sweetness of roasted beets, the luscious creaminess of burrata, and the bright zing of fresh citrus and basil oil, this recipe strikes a perfect balance of flavors and textures that feels both gourmet and wonderfully approachable. Whether for a weekend lunch or an impressive dinner starter, this salad brings color, nutrition, and charm to the table with minimal fuss and maximum wow factor.
Ingredients You’ll Need
This recipe shows that you don’t need a pantry full of fancy items to create something spectacular. Each ingredient plays a crucial role in building layers of flavor and crunch, while the simple list keeps preparation joyful and straightforward.
- 3 small red beets: These provide deep, earthy sweetness and vibrant color that make the salad visually stunning and satisfyingly rich.
- 3 small orange beets: Or substitute with all red for a more uniform look; they add a gorgeous contrasting hue and subtle flavor variation.
- 2 burrata balls: Creamy and velvety, burrata melts in your mouth, balancing the beet’s earthiness with silky richness.
- 1 small blood orange: Juicy with a hint of tartness, blood oranges bring a pop of crimson and citrus brightness.
- 1 medium cara cara orange: Adds sweetness and crisp fresh citrus notes alongside the blood orange.
- ¼ cup pistachios, chopped: For crunch and a nutty twist that complements the creamy and juicy elements.
- 2 tablespoons basil leaves, ripped for serving: Fresh basil bursting with aroma, perfect for garnishing and uplifting flavors.
- ½ teaspoon flaky sea salt: Enhances all the flavors, especially when sprinkled thoughtfully at the end.
- 1 cup basil leaves, loosely packed: The base for the vibrant basil oil dressing that ties everything together.
- ¼ cup olive oil: Rich and fruity oil that turns the basil leaves into a luscious dressing.
- 1 tablespoon orange juice: Adds acidity and a citrusy note to the basil oil for a refreshing twist.
- ¼ teaspoon kosher salt: Balanced seasoning for the basil oil blend.
How to Make Easy Roasted Beet and Burrata Salad Recipe
Step 1: Roast the Beets
Start by preheating your oven to 375 degrees F. Give your beets a good rinse and trim off the greens if they have any. Wrap the red and orange beets separately in foil to keep their colors pure and roast them on a baking sheet. Depending on their size, roast until tender, which usually takes about an hour. Once out of the oven, let them cool, then peel the skins off—it’s easier once cooled—and slice them into elegant wedges. Roasting the beets enhances their natural sweetness and gives them that melt-in-your-mouth texture.
Step 2: Prepare the Basil Oil Dressing
While your beets are roasting, it’s the perfect time to make that stunning basil oil. Combine the loosely packed cup of fresh basil leaves with the kosher salt, olive oil, and a tablespoon of fresh orange juice in a blender or food processor. Blend everything until your dressing is silky smooth and vividly green. This basil oil is not just dressing; it’s a flavor bomb packed with fresh herbal brightness and citrus aroma that will elevate every bite.
Step 3: Assemble Your Salad
Now the fun part—putting it all together. Slice your blood orange and cara cara orange into rounds or segments for easy plating. On a beautiful serving dish, arrange the oranges and dollop the burrata balls. Nestle in the roasted beet wedges around them. Sprinkle chopped pistachios generously for crunch, and drizzle that gorgeous basil oil all over the salad. Finally, scatter the ripped basil leaves and finish it all off with a pinch of flaky sea salt to bring out every flavor note. The result is a stunning, colorful platter that practically invites you to dig in.
How to Serve Easy Roasted Beet and Burrata Salad Recipe
Garnishes
Garnishes make this salad sing even more. Fresh torn basil leaves not only add a lovely green contrast but also a burst of fresh, peppery herbal flavor with every bite. A sprinkle of flaky sea salt at the end brings all the ingredients’ flavors to life, highlighting the creamy burrata and the sweet beets. If you want an extra pop, a few edible flower petals work beautifully for a refined touch.
Side Dishes
This salad shines as a starter but can also pair beautifully alongside light grilled dishes such as lemon herb chicken or seared fish. A rustic baguette or garlic bread on the side allows you to mop up every last bit of basil oil. For a vegetarian pairing, consider serving it with a warm lentil dish or quinoa salad to build a wholesome, balanced meal.
Creative Ways to Present
Presentation is half the joy here. Try layering the salad components in clear glass bowls to showcase the colorful layers. Alternatively, serve it on a wooden board for a rustic feel or use individual small plates for a chic dinner party impression. Wrapping the beets separately while roasting helps preserve their color, so when plated, the vivid reds and oranges pop in your presentation, making this salad a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your salad components separately for the best freshness. Keep the roasted beets in an airtight container in the fridge for up to 3 days. The burrata is best enjoyed fresh, but you can refrigerate it for up to 24 hours wrapped in its liquid.
Freezing
This salad is not ideal for freezing because the creamy burrata and fresh basil oil lose their texture and flavor after thawing. It’s best to enjoy this salad fresh or store components separately as described.
Reheating
Warm the roasted beets gently in a microwave or oven if you prefer them slightly heated, but keep the burrata and basil oil fresh and cool. Assemble the salad just before serving to maintain that perfect contrast of textures and flavors.
FAQs
Can I use other types of cheese instead of burrata?
Absolutely! While burrata offers a uniquely creamy texture, fresh mozzarella or ricotta salata can be good substitutes. Just keep in mind that these won’t have quite the same luxurious creaminess.
What if I can’t find orange beets?
Using all red beets works perfectly fine and will still give you a delicious and visually appealing salad—though the splash of orange beets adds an extra layer of color and mild sweetness.
Is it necessary to roast the beets in foil?
Wrapping beets in foil helps retain their moisture and color, but you can roast them uncovered as well. Just be sure to keep an eye on them to prevent drying out.
Can I prepare the basil oil ahead of time?
Yes, you can make the basil oil up to two days in advance and store it in the refrigerator. Bring it to room temperature before drizzling for the best flavor and texture.
How do I peel the beets easily after roasting?
Once the roasted beets are cool enough to handle, gently rub the skins with your fingers or a paper towel—it should come right off. No need for peeling with a knife!
Final Thoughts
There’s just something so joyful about an Easy Roasted Beet and Burrata Salad Recipe that brings fresh flavors, beautiful colors, and simple ingredients together in a way that feels truly special. I can’t recommend enough giving this recipe a try—it’s excellent for any occasion and sure to impress anyone lucky enough to share it with you. Enjoy every bite of this delicious, wholesome creation!
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Easy Roasted Beet and Burrata Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Easy Roasted Beet and Burrata Salad combines the earthy sweetness of roasted red and orange beets with creamy burrata cheese, vibrant citrus slices, crunchy pistachios, and a fresh basil oil drizzle. It’s a colorful, flavorful salad perfect for a light lunch or elegant appetizer.
Ingredients
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 garnish)
- 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 the Beets: Preheat your oven to 375°F (190°C). Wash and trim the beets, then separate them by color and wrap each color group tightly in foil. Place the wrapped beets on a baking sheet and roast until they are tender when pierced with a knife, approximately 45-50 minutes. Once done, allow them to cool completely before peeling the skins off and slicing the beets into wedges.
- Prepare the Basil Oil: In a blender or food processor, combine the loosely packed basil leaves, kosher salt, olive oil, and fresh orange juice. Blend until the mixture becomes smooth and emulsified, creating a vibrant and flavorful basil oil dressing.
- Assemble the Salad: Peel and segment the blood orange and cara cara orange, arranging the citrus slices on a serving platter. Place the burrata balls among the orange segments. Arrange the roasted beet wedges around the plate. Sprinkle chopped pistachios and ripped basil leaves over the top, then drizzle generously with the prepared basil oil. Finish with a sprinkle of flaky sea salt to enhance the flavors.
Notes
- Ensure beets are completely cooled before peeling to avoid burning your fingers.
- You can prepare the basil oil ahead of time and store it in the refrigerator for up to 2 days.
- For a nuttier flavor, toast the pistachios lightly before chopping.
- This salad is best served fresh but can be refrigerated for up to a day with dressing on the side.
