If you’re looking for a show-stopping salad that’s exploding with color, creamy decadence, and bold Mediterranean flavor, this Easy Roasted Beet and Burrata Salad was made for you. Roasted beets become tender and caramelized, pairing beautifully with pillowy burrata, crunchy toasted pistachios, and a drizzle of sticky-sweet balsamic glaze. Each bite is a celebration of flavors and textures that looks like you spent hours composing, but comes together with ease—making it perfect for both dinner parties and laid-back lunches.
Ingredients You’ll Need
Simple, fresh ingredients truly shine in the Easy Roasted Beet and Burrata Salad, and each plays a star role from the earthy canvas of beets to the luxurious creaminess of burrata. Here’s exactly what you’ll need and why each is essential for the magic of this salad:
- Beets: Provide sweet, earthy flavor and a gorgeous jewel-toned color; choose golden or striped for extra visual flair.
- Olive Oil: Helps the beets roast to tender perfection and adds richness to the finish.
- Salt: Brings out the natural sweetness in the beets and heightens every ingredient.
- Black Pepper: Adds a subtle kick that balances the sweetness and creaminess.
- Arugula or Mixed Greens: Offers a peppery, fresh base that plays off the rich cheese and roasted beets.
- Fresh Burrata Cheese: The star of the show—its luscious, creamy center is irresistibly decadent.
- Pistachios or Walnuts: Toasted for crunchy texture and a toasty, nutty note.
- Fresh Basil Leaves: Torn basil adds a pop of herbal brightness to tie everything together.
- Balsamic Glaze: Drizzled over top, it provides tangy-sweet depth and gorgeous visual appeal.
- Honey (optional): A gentle drizzle enhances the beets’ natural sweetness and makes the whole dish sing.
How to Make Easy Roasted Beet and Burrata Salad
Step 1: Roast the Beets
Preheat your oven to 400°F (200°C). Place the trimmed and scrubbed beets on a large sheet of foil, then drizzle them with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Wrap them up tightly in the foil package and set it on a baking sheet. Roast in the oven for 45 to 60 minutes, or until the beets are fork-tender. Roasting deepens their flavor and makes peeling a breeze.
Step 2: Cool, Peel, and Slice
Let the roasted beets cool just long enough to handle. The skins should slip off easily with just your fingers or a paper towel. Slice the beets into wedges or half-moons—whatever feels prettiest to you. Their vibrant color will make your cutting board look like a work of art!
Step 3: Prepare the Salad Base
Arrange your fresh arugula or mixed greens on a large serving platter or salad bowl. Give them a gentle toss to fluff them up and get ready for the star toppings. The greens add a fresh bite and beautiful contrast to the sweet, roasted beets.
Step 4: Add Burrata and Toppings
Carefully tear the burrata balls in half or quarters and nestle them among the roasted beet slices atop the greens. Scatter the toasted pistachios or walnuts and torn basil leaves over everything, making sure each bite will have a little bit of everything. This is where Easy Roasted Beet and Burrata Salad comes to life in both flavor and texture.
Step 5: Finish with Drizzles
Drizzle the remaining olive oil over the salad, followed by generous streaks of balsamic glaze. If you like a touch of extra sweetness, finish with a light swirl of honey—all it takes is a spoonful. Your salad is ready to impress!
How to Serve Easy Roasted Beet and Burrata Salad
Garnishes
This salad is all about those finishing touches. Add extra torn basil for a burst of color, a few more chopped nuts for texture, or an extra grind of black pepper. If you’re feeling adventurous, a sprinkle of flaky sea salt echoes the Mediterranean theme beautifully.
Side Dishes
Easy Roasted Beet and Burrata Salad pairs beautifully with warm, crusty bread—perfect for soaking up any extra burrata or balsamic glaze left behind. For a more substantial meal, serve it alongside grilled chicken, roasted salmon, or a hearty grain dish like farro or quinoa. The salad’s inviting flavors complement all sorts of mains without overpowering them.
Creative Ways to Present
Transform the look of this salad simply by assembling it on a wooden board for a rustic, dramatic feel or in individual bowls for a more elegant dinner party vibe. Use golden and red beets together for a dazzling mosaic effect. You can even serve Easy Roasted Beet and Burrata Salad layered in jars for a stunning picnic entrée!
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, store the salad components separately if possible. Keep the roasted beets, greens, and burrata in airtight containers in the fridge. This keeps everything fresh and prevents the greens from wilting or the cheese from getting watery.
Freezing
Freezing is not recommended for burrata or greens, as their textures will suffer. However, you can freeze roasted beets for up to one month—just cool and slice them first and store in a sealed container. Thaw gently in the refrigerator before using.
Reheating
The beauty of Easy Roasted Beet and Burrata Salad is that it’s meant to be served chilled or at room temperature. If you’re using leftover beets that have been in the fridge, let them come to room temp before assembling the salad to maximize their sweetness and flavor.
FAQs
Can I use store-bought pre-cooked beets for this salad?
Absolutely! Pre-cooked beets are a fantastic option for days when you need a shortcut. Just slice and use as you would with homemade roasted beets, and your Easy Roasted Beet and Burrata Salad will still taste incredible.
What can I use instead of burrata?
If you can’t find burrata, fresh mozzarella or even creamy goat cheese are delicious substitutions. They each bring a creamy texture, though burrata’s rich, luscious center is truly unique.
Is this salad suitable for meal prep?
Sort of! You can roast the beets ahead and store them in the fridge for up to four days. Assemble the salad just before serving to keep the greens crisp and the cheese velvety.
Can I add protein to make it a main dish?
Definitely. Try topping your Easy Roasted Beet and Burrata Salad with grilled chicken, roasted salmon, or even cooked lentils for a vegetarian protein boost. It’s a versatile base that works with so many add-ins.
How can I make this salad vegan?
Simply skip the burrata and honey, and substitute with a vegan cheese (like almond-based ricotta) and a drizzle of maple syrup instead of honey. The roasted beets and vibrant greens will still deliver loads of flavor!
Final Thoughts
I can’t wait for you to try this Easy Roasted Beet and Burrata Salad—it’s one of those dishes that impresses on every occasion but never feels fussy. With its crowd-pleasing textures and colors, you’ll find yourself reaching for this recipe again and again, whether as a special appetizer, a light meal, or a contribution to your next gathering. Give it a try and watch everyone swoon!
Print
Easy Roasted Beet and Burrata Salad Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Easy Roasted Beet and Burrata Salad is a delightful combination of earthy beets, creamy burrata cheese, and fresh arugula, topped with a balsamic glaze. It’s a vibrant and flavorful salad that’s perfect for a light lunch or impressive side dish.
Ingredients
For the Roasted Beets:
- 4 medium beets, trimmed and scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 4 cups arugula or mixed greens
- 2 balls fresh burrata cheese
- 1/4 cup pistachios or walnuts, toasted and chopped
- 2 tablespoons fresh basil leaves, torn
- 2 tablespoons balsamic glaze
- 1 tablespoon honey (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the beets: Place the beets on a sheet of foil, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, wrap tightly in the foil, and roast for 45 to 60 minutes until tender.
- Prepare the salad: Allow the beets to cool slightly, peel and slice into wedges. Arrange arugula on a platter, top with roasted beets, burrata, nuts, and basil.
- Finish and serve: Drizzle with remaining olive oil, balsamic glaze, and honey if using. Serve immediately.
Notes
- Golden or striped beets can be used for a colorful presentation.
- To save time, use pre-cooked beets from the grocery store.
- This salad pairs well with crusty bread or grilled chicken for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of salad
- Calories: 280
- Sugar: 11 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
