Easy Roasted Beet and Burrata Salad Recipe
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.
- 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
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
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for roasting the beets.
- 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.
- 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.
- 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.
- 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.
- Assemble Salad: On a serving platter, arrange slices of blood orange and cara cara orange. Place the burrata balls gently on top.
- 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.
- 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