This isn’t just food; it’s a feast for the eyes and the palate! If you think a salad this gorgeous must be complicated, think again. This beet and burrata salad recipe is surprisingly simple to assemble, especially if you roast the beets ahead of time. It relies on the quality of a few key ingredients to deliver an explosion of flavor – the earthy sweetness of the beets, the luxurious richness of the burrata, the sharp counterpoint of the balsamic, and the satisfying crunch of nuts. It’s the kind of dish that elevates a simple weeknight dinner or stars as an elegant appetizer for guests.

Try it tonight—you won’t believe how simple it is to create such a showstopper! This vibrant beet and burrata salad is guaranteed to impress.

Ingredients :

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4 medium Beets (mix of red and golden for visual appeal) (Roasting brings out their natural sweetness; learn more about Beets Nutrition Facts, Health Benefits)
1 tablespoon Olive Oil (For roasting the beets)
Salt and freshly ground Black Pepper (To taste)

1 large ball (8 ounces) fresh Burrata Cheese (Ensure it’s high quality for the best creamy texture. Discover more about Burrata Cheese: What It Is, Nutrition, and Uses)
5 ounces Baby Arugula or Mixed Greens (The peppery bite of arugula pairs wonderfully)
1/4 cup Pistachios or Walnuts, roughly chopped (Toasted nuts add deeper flavor)

2 tablespoons Extra Virgin Olive Oil (For the dressing)
1 tablespoon Balsamic Vinegar or Balsamic Glaze (Glaze adds a touch of sweetness and thicker consistency. Explore the nuances of Balsamic Vinegar | Definition, Uses, Types, History, & Facts)
1 teaspoon Honey or Maple Syrup (optional) (To balance the vinegar’s tang)

Flaky Sea Salt (like Maldon) (For finishing – adds texture and pops of saltiness)
Fresh Basil or Mint leaves (optional garnish)

Universal Tips:

Always use the freshest ingredients possible, especially for simple recipes like this beet and burrata salad where quality shines.
Taste and adjust seasoning at every stage – roasting beets, making the dressing, and finishing the salad.

Step-by-Step Instructions

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Roast the Beets: Preheat your oven to 400°F (200°C). Wash the beets thoroughly, trim off the greens (save them for another use!) and root ends. Place the beets on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and season generously with salt and pepper. Wrap the beets tightly in the foil pouch. Place the pouch directly on the oven rack or on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. The time will vary depending on the size of your beets. Roasting concentrates the beets’ natural sugars, making them intensely sweet and flavorful, which is key for a great beet and burrata salad.
Cool and Peel Beets: Once tender, carefully remove the beets from the oven and let them cool slightly in the foil pouch until they are comfortable to handle. The steam trapped inside helps loosen the skins. Once cool enough, the skins should rub off easily using a paper towel (this also prevents staining your hands!). If some skin is stubborn, use a paring knife.
Slice the Beets: Slice the peeled beets into rounds, wedges, or bite-sized cubes, depending on your preference for the final beet and burrata salad presentation. Set aside.

Prepare the Dressing: In a small bowl or jar, whisk together the 2 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar (or glaze), and the optional honey/maple syrup. Season with salt and freshly ground black pepper to taste. Whisk vigorously until the dressing emulsifies slightly (comes together). This ensures the oil and vinegar are well combined for even coating.
Assemble the Salad Base: Arrange the baby arugula or mixed greens on a large platter or individual serving plates. Scatter the sliced roasted beets over the greens. Think about creating visual appeal with the different colors if you used both red and golden beets.
Add the Burrata: Gently place the ball of burrata in the center of the salad. Using your hands or two forks, carefully tear the burrata open just before serving. Doing this allows the creamy interior (stracciatella) to spill out slightly over the beets and greens, which is the hallmark of a perfect beet and burrata salad. Be gentle; you want it to ooze, not disintegrate.

Dress and Garnish: Drizzle the prepared balsamic vinaigrette evenly over the salad, making sure to get some over the creamy burrata and beets. Sprinkle the chopped pistachios or walnuts over everything for a delightful crunch. Garnish with fresh basil or mint leaves, if using, and finish with a pinch of flaky sea salt right over the burrata. Serve your beautiful beet and burrata salad immediately.

Servings Ideas

Serving your beet and burrata salad is all about highlighting its fresh ingredients and stunning visual appeal. For a light lunch or elegant appetizer, present it on a large, flat platter. Arrange the vibrant greens as a base, artfully scatter the colorful roasted beet slices, and nestle the magnificent burrata right in the center. Tearing it open just before serving creates that dramatic, creamy spill that guests love. Drizzle the balsamic dressing generously, ensuring it coats the burrata and beets, then shower with crunchy toasted nuts and a final sprinkle of flaky sea salt.

Want to make this beet and burrata salad a more substantial meal? Pair it with grilled chicken breast, sliced flank steak, or pan-seared salmon placed alongside the salad. Crusty bread or focaccia is almost mandatory for mopping up the creamy burrata and tangy dressing. For a vegetarian main course, consider adding a scoop of cooked quinoa or farro beneath the greens for extra texture and heartiness.

Presentation-wise, consider serving individual portions on chilled plates for a more formal feel, carefully layering each component. A crisp white wine like Sauvignon Blanc or Pinot Grigio, or even a light-bodied Pinot Noir, complements the earthy beets and creamy cheese beautifully.

FAQs

What kind of beets are best for a beet and burrata salad?
You can use any kind of beet, but red and golden beets are most common and create a beautiful color contrast. Chioggia beets (candy stripe) are also visually stunning, though their stripes often fade when cooked. Roasting is generally the preferred cooking method as it concentrates the beet’s sweetness and develops a tender texture, which is ideal for pairing with the creamy burrata. You can use pre-cooked, vacuum-sealed beets for convenience, but the flavor and texture might not be quite as robust as home-roasted. Remember to check out the nutritional profile of beets, as highlighted by Verywell Fit.

Can I make beet and burrata salad ahead of time?
While the fully assembled salad is best served immediately (as the greens will wilt and the burrata’s texture is optimal fresh), you can absolutely prep the components ahead! Roast, cool, peel, and slice the beets up to 3 days in advance; store them in an airtight container in the refrigerator. Make the balsamic vinaigrette and store it in a jar at room temperature (whisk again before using). Toast the nuts and keep them in an airtight container. When ready to serve, simply assemble the greens, beets, burrata, dressing, and nuts. This makes it a fantastic option for entertaining.

My burrata seems watery. What should I do?
High-quality, fresh burrata shouldn’t be excessively watery, but it is packed in liquid (whey). Make sure to drain the burrata well just before using it. You can gently pat the exterior with a paper towel if needed. Use the burrata as fresh as possible – its shelf life is short, and older burrata can sometimes break down and become more liquid. For more information on this unique cheese, see this overview from WebMD. If it still seems too loose, ensure you’re tearing it gently rather than mashing it onto the salad.

What are good substitutions if I don’t have burrata?
While burrata’s unique creamy interior is hard to replicate, fresh mozzarella (especially buffalo mozzarella) is the closest substitute. It won’t have the same ooze, but the milky flavor works well. Alternatively, creamy goat cheese or even feta can provide a tangy contrast, though the overall character of the beet and burrata salad will change significantly.

What other toppings work well on this salad?
Get creative! Beyond pistachios or walnuts, try toasted pine nuts, pecans, or even pumpkin seeds. Add fruit like sliced fresh figs, peaches, or orange segments for extra sweetness. Fresh herbs like dill or tarragon offer different flavor profiles. For more substance, consider adding grilled shrimp, chickpeas, or lentils. A sprinkle of red pepper flakes can add a touch of heat. You can also experiment with different dressings, perhaps a lemon vinaigrette or a pesto drizzle. Exploring different ingredient pairings is part of the fun, much like finding creative ways to use ingredients, such as learning how to replace butter with yogurt in brownies.

How should I store leftover beet and burrata salad?
Ideally, you won’t have leftovers, as this salad is best fresh! However, if you do, it’s best to store the components separately if possible. Keep leftover dressed greens/beets in one container and any remaining burrata (covered tightly) in another. The greens will likely be wilted, and the burrata’s texture will change upon refrigeration. It’s generally not recommended to store a fully assembled and dressed beet and burrata salad for long.

Conclusion

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This beet and burrata salad is truly more than the sum of its parts. It’s a celebration of textures and flavors – the earthy sweetness of roasted beets, the unparalleled creaminess of fresh burrata, the peppery bite of arugula, the sharp tang of balsamic, and the satisfying crunch of nuts. Its simplicity makes it accessible for any home cook, yet its elegance ensures it’s impressive enough for guests. It’s a versatile dish, perfect as a light lunch, a stunning appetizer, or even a component of a larger meal. The vibrant colors make it visually irresistible, promising a delicious experience before you even take the first bite. Don’t hesitate to make this delightful beet and burrata salad your own!

Pro Tips:

For extra flavor, toast your nuts. Spread them on a dry baking sheet and bake at 350°F (175°C) for 5-8 minutes until fragrant. Let cool before chopping.
Use a mix of beet colors (red and golden) for a visually spectacular salad.

Let the burrata sit at room temperature for about 20-30 minutes before serving. This slightly softens the cheese and enhances its creamy texture.

Variations:

Add segmented oranges or grapefruit for a citrusy burst that complements the beets.

Swap the balsamic vinaigrette for a lemon-herb dressing or even a pesto drizzle for a different flavor profile.
Introduce grains like cooked farro or quinoa underneath the greens to turn this beet and burrata salad into a hearty main course. If you enjoy fruity twists in savory dishes, you might also like exploring recipes like this Pineapple Juice Cake Recipe for dessert!

Beet and Burrata Salad with Pine Nuts and Balsamic Dressing

Print Recipe

This beet and burrata salad is a vibrant, eye-catching dish that’s shockingly easy to prepare. With roasted beets, creamy burrata, peppery greens, toasted nuts, and a tangy balsamic drizzle, it’s a feast for the senses.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 60 minutes

Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Salad

Method: Roasted
Cuisine: Modern
Diet: Vegetarian

Ingredients

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4 medium beets (mix of red and golden)
1 tablespoon olive oil (for roasting)
Salt and freshly ground black pepper (to taste)

1 large ball (8 ounces) fresh burrata cheese
5 ounces baby arugula or mixed greens
1/4 cup pistachios or walnuts, roughly chopped

2 tablespoons extra virgin olive oil (for dressing)
1 tablespoon balsamic vinegar or balsamic glaze
1 teaspoon honey or maple syrup (optional)

Flaky sea salt (for finishing)
Fresh basil or mint leaves (optional garnish)

Instructions

Preheat oven to 400°F (200°C). Wash beets, trim ends, drizzle with olive oil, season with salt and pepper, wrap in foil, and roast 45-60 minutes until tender.

Let beets cool in foil. Once manageable, rub skins off with a paper towel and slice into desired shapes.
In a small bowl, whisk extra virgin olive oil, balsamic vinegar (or glaze), and honey/maple syrup. Season with salt and pepper and whisk until emulsified.
Arrange arugula or mixed greens on a serving platter. Scatter beet slices over greens.

Place burrata ball in the center and gently tear open just before serving.
Drizzle dressing over salad, sprinkle chopped nuts, garnish with herbs if using, and finish with flaky sea salt.
Serve immediately and enjoy!

Notes

Roast the beets ahead of time to make this salad even faster. Let the burrata sit at room temperature for 20–30 minutes before serving for the best texture.