If you’re searching for a salad that dazzles both your eyes and your palate, look no further than this Beet and Burrata Salad with Fried Bread. It’s equal parts rustic and elegant, marrying sweet roasted beets with pillowy burrata cheese, peppery greens, and crispy golden bites of fried bread for irresistible texture. A honey-kissed red wine vinaigrette brings everything together, making this salad a celebration of flavor and color—perfect for lunch, a light supper, or as the star of your next dinner party.
Ingredients You’ll Need
This Beet and Burrata Salad with Fried Bread comes to life thanks to a handful of fresh, flavorful ingredients. Each element brings something special, from the earthy beets to the creamy burrata and the addictive fried bread croutons.
- Beets: Roasting draws out their natural sugars, giving them a deliciously sweet and tender finish.
- Olive oil (for roasting): Helps caramelize the beets while infusing them with richness.
- Salt and black pepper: Essential seasoning to enhance every flavor in this salad.
- Red wine vinegar: Adds a tangy punch to balance the sweetness of the beets and honey.
- Honey: Tames the acidity of the vinaigrette and lends a gentle sweetness.
- Garlic: Brings complexity and a subtle savory bite to the dressing.
- Extra-virgin olive oil (for dressing): Its fruity notes are perfect for a luscious dressing.
- Crusty bread: Torn into rustic pieces and fried until crisp, these transform into golden nuggets of joy.
- Olive oil (for frying): Creates an irresistible crunch in the fried bread.
- Burrata cheese: With its creamy center, this cheese turns the salad luxuriously rich.
- Arugula or mixed greens: Brings freshness and a peppery bite, acting as the perfect bed for your toppings.
- Fresh basil leaves: Scattered on top for fragrant, bright green bursts of flavor.
- Flaky sea salt and freshly cracked black pepper: The final flourish for balancing and boosting all the flavors.
How to Make Beet and Burrata Salad with Fried Bread
Step 1: Roast the Beets
Start by preheating your oven to 400°F (200°C). Toss your beets with olive oil, salt, and pepper, then wrap them snugly in foil. Roasting the beets for 40 to 50 minutes makes them beautifully tender and intensifies their sweet, earthy flavor. Once cool, peel away the skins (they should slip off easily) and slice for salad assembly.
Step 2: Make the Vinaigrette
While the beets are roasting, whisk together the red wine vinegar, honey, minced garlic, and extra-virgin olive oil in a small bowl. This simple vinaigrette is lively, slightly sweet, and the perfect complement to the robust flavors of the Beet and Burrata Salad with Fried Bread.
Step 3: Fry the Bread
Now it’s time to create those famously crunchy bite-sized croutons. Tear your favorite crusty bread into 1-inch pieces. In a skillet set over medium heat, fry these bread chunks in olive oil, tossing frequently, until each piece is golden and crisp on all sides. Drain the bread on paper towels—you’ll want to sneak a few pieces, trust me!
Step 4: Assemble the Salad
To build the Beet and Burrata Salad with Fried Bread, start with a layer of fresh arugula or mixed greens on your serving platter. Arrange the roasted beet slices over the top, then tear the burrata into luscious chunks and nestle them in. Scatter the fried bread croutons for crunch, and finish with a generous drizzle of your homemade dressing. For that extra pop of freshness, add basil leaves and finish with flaky salt and cracked pepper.
How to Serve Beet and Burrata Salad with Fried Bread
Garnishes
Dress up your Beet and Burrata Salad with Fried Bread with a sprinkling of fresh basil leaves, a pinch of flaky sea salt, and a few grinds of black pepper. For even more flair, add a handful of microgreens or some toasted nuts—like pistachios or walnuts—for added texture.
Side Dishes
This vibrant salad pairs beautifully with simply grilled proteins like chicken or seafood, or alongside a bowl of hearty soup for a comforting meal. It can also shine as a show-stopping appetizer when served before a classic risotto or homemade pasta.
Creative Ways to Present
Transform the Beet and Burrata Salad with Fried Bread into individual starters by arranging each portion in a shallow bowl or on small plates. Or, for buffet-style gatherings, assemble everything on a large platter for a dramatic, colorful centerpiece your guests will swoon over.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare, but possible!), store the salad and fried bread separately in airtight containers. The greens and beets can stay in the fridge for up to 2 days, but burrata is best enjoyed as fresh as possible.
Freezing
Freezing isn’t recommended for this salad, as the burrata, greens, and fried bread are all best served fresh. The roasted beets can be frozen on their own, though: just let them cool, store in a freezer bag, and thaw before assembling—a handy trick for meal prep!
Reheating
The fried bread can be quickly crisped up in a hot oven for a few minutes if it loses its crunch. There’s no need to reheat the salad or cheese—this dish is meant to be savored at room temperature for maximum flavor and texture.
FAQs
Can I use store-bought cooked beets to save time?
Absolutely! Pre-cooked beets are a wonderful shortcut if you’re short on time. Just slice or chop them and proceed with the rest of the Beet and Burrata Salad with Fried Bread as directed.
What type Salad
Crusty sourdough or ciabatta loaf are ideal—look for something with structure so it holds up when fried, resulting in craggy, crispy croutons that soak up dressing beautifully.
Is there a substitute for burrata?
If you can’t find burrata, fresh mozzarella or whipped ricotta can stand in. Neither is quite as decadent, but both will deliver a creamy, satisfying contrast to the beets and bread.
Can I make the dressing ahead of time?
Definitely! The red wine vinaigrette can be made 3–4 days in advance and stored in the fridge. Just give it a good whisk or shake before drizzling over your Beet and Burrata Salad with Fried Bread.
How do I keep the bread crispy for serving?
Fry the bread just before assembling if possible, or re-crisp it in the oven for a few minutes. Store fried bread in an open bowl at room temperature until ready to use—avoid sealing in a container, as this can cause it to soften.
Final Thoughts
Whether you’re a longtime beet lover or discovering the magic of creamy burrata for the first time, Beet and Burrata Salad with Fried Bread is bound to become a staple in your kitchen. Bursting with texture, color, and bold Italian flavors, it’s a salad that truly feels like a treat. Go on, gather your ingredients and savor every bite—your taste buds (and friends!) will thank you.
Print
Beet and Burrata Salad with Fried Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Beet and Burrata Salad with Fried Bread is a delightful mix of flavors and textures, featuring roasted beets, creamy burrata cheese, crispy fried bread, and a tangy dressing. It’s a vibrant and satisfying salad that makes a perfect light meal or appetizer.
Ingredients
Roasted Beets:
- 3 medium beets, roasted and sliced
- 2 tablespoons olive oil (for roasting)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing:
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 garlic clove, minced
- 1/4 cup extra-virgin olive oil
Fried Bread:
- 2 cups crusty bread, torn into 1-inch pieces
- 2 tablespoons olive oil (for frying)
Additional Ingredients:
- 8 ounces burrata cheese
- 2 cups arugula or mixed greens
- Fresh basil leaves for garnish
- Flaky sea salt and freshly cracked black pepper to taste
Instructions
- Preheat oven and roast beets: Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper, then wrap in foil and roast for 40–50 minutes until tender. Let cool, then peel and slice.
- Make dressing: In a small bowl, whisk together red wine vinegar, honey, garlic, and extra-virgin olive oil.
- Fry bread: In a skillet, heat olive oil over medium heat and fry torn bread pieces until golden and crispy on all sides. Drain on paper towels.
- Assemble salad: Layer arugula on a serving platter. Arrange sliced beets and burrata on top. Add fried bread and drizzle with dressing. Garnish with basil, sea salt, and cracked pepper. Serve immediately.
Notes
- Use store-bought pre-cooked beets to save time.
- Try heirloom or golden beets for color variety.
- The fried bread adds a crouton-like crunch—use sourdough or ciabatta for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting, Pan-Frying
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 salad plate
- Calories: 330
- Sugar: 6g
- Sodium: 360mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
