Easy Roasted Beet and Burrata Salad Recipe

Introduction

This Easy Roasted Beet and Burrata Salad is a delightful combination of sweet roasted beets, creamy burrata, and fresh citrus flavors. It’s perfect for a light lunch or an elegant starter that impresses with minimal effort.

Ingredients

• 3 small red beets
• 3 small orange beets (or use all red)
• 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
• 1 cup basil leaves (loosely packed)
• ¼ cup olive oil
• 1 tablespoon orange juice
• ¼ teaspoon kosher salt

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Wash the beets and trim the stems. Group the red beets together and the orange beets together, then loosely wrap each group in foil.
2. Step 2: Place the foil-wrapped beets on a baking sheet and roast for about 1 hour, or until a small sharp knife pierces the flesh easily. Smaller beets will cook faster.
3. Step 3: Let the beets cool briefly. Trim the tops and bottoms, then peel the skins off with a knife. Slice the beets in half, then into wedges.
4. Step 4: While the beets roast, make the basil oil. Combine the 1 cup basil leaves, kosher salt, olive oil, and orange juice in a blender or wide-mouthed jar. Blend until smooth. Add more orange juice if the oil is too thick.
5. Step 5: Peel and slice the blood orange and cara cara orange into rounds.
6. Step 6: To assemble, arrange orange slices on a serving platter and gently place the burrata balls on top.
7. Step 7: Arrange beet wedges around the burrata. Sprinkle chopped pistachios over the salad, drizzle with basil oil, and finish with flaky sea salt and ripped basil leaves before serving.

Tips & Variations

• For extra flavor, try roasting beets with a sprig of thyme wrapped in the foil.
• You can substitute pistachios with walnuts or almonds for a different crunch.
• If burrata is unavailable, fresh mozzarella is a good alternative.
• Use blood orange juice in the basil oil for a more vibrant citrus note.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The basil oil can be kept for up to 3 days. Assemble the salad fresh before serving for the best texture and flavor. Reheat beets gently at room temperature or warm briefly in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beets instead of roasting fresh ones?

While canned beets are convenient, roasting fresh beets enhances their natural sweetness and texture, making the salad more flavorful. If using canned, rinse them well and pat dry before slicing.

Is burrata difficult to find?

Burrata is increasingly available at well-stocked grocery stores or specialty cheese shops. If you can’t find it, fresh mozzarella offers a similar creamy texture, though burrata is richer and softer inside.

Easy Roasted Beet and Burrata Salad Recipe

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This Easy Roasted Beet and Burrata Salad combines sweet roasted red and orange beets with creamy burrata cheese, fresh citrus slices, crunchy pistachios, and a fragrant basil oil dressing. It offers a delightful balance of flavors and textures, perfect as a light appetizer or side dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beets and Salad

• 3 small red beets
• 3 small orange beets (or use all red)
• 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

1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for roasting the beets.
2. Prepare Beets: Wash the red and orange beets thoroughly and trim off the stems. Group the red beets and orange beets separately, then loosely wrap each group in foil and place them on a baking sheet.
3. Roast Beets: Roast the wrapped beets in the oven for about an hour, or until a small sharp knife can easily pierce through the flesh. Cooking time may vary slightly depending on the size of the beets.
4. Cool and Slice Beets: Once roasted, allow the beets to cool briefly. Trim the tops and bottoms, peel the skins off with a knife, then slice the beets in half followed by cutting them into wedges.
5. Make Basil Oil Dressing: While the beets are roasting, prepare the dressing by combining basil leaves, kosher salt, olive oil, and orange juice in a wide-mouthed mason jar or blender container. Use an immersion blender or a regular blender to blend until smooth. If the dressing is too thick, add more orange juice to reach desired consistency.
6. Assemble Salad: On a serving platter, arrange slices of blood orange and cara cara orange. Place the burrata balls gently on top.
7. Add Beets and Garnish: Arrange the beet wedges around the burrata and citrus slices. Sprinkle chopped pistachios over the salad, drizzle with the prepared basil oil, and sprinkle flaky sea salt to taste.
8. Finish and Serve: Tear and scatter the ripped basil leaves over the salad for freshness and color, then serve immediately for best flavor.

Notes

• Smaller beets roast faster; check tenderness periodically after 45 minutes.
• For easier peeling, you can rub the skins off with a paper towel while the beets are still warm, but be careful of heat.
• The basil oil can be prepared ahead and stored refrigerated for up to 2 days.
• If blood oranges or cara cara oranges aren’t available, regular navel oranges can be substituted.
• Use fresh burrata for best creaminess; refrigerate until just before serving.

Keywords: roasted beet salad, burrata salad, orange beet salad, basil oil dressing, easy roasted salad, Mediterranean salad