Easy Roasted Beet and Burrata Salad Recipe
Introduction
This Easy Roasted Beet and Burrata Salad is a vibrant and refreshing dish perfect for any season. The earthy sweetness of roasted beets pairs beautifully with creamy burrata and bright citrus, enhanced by a fragrant basil oil dressing. It’s a simple yet elegant salad that’s sure to impress.
Ingredients
- 3 small red beets
- 3 small orange beets (or use all red beets)
- 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
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Wash the beets and trim off the stems. Group the red beets together and the orange beets together. Loosely wrap each group in foil and place them on a baking sheet. Roast for about 1 hour or until a sharp knife easily pierces the beets. Smaller beets will cook faster, so check accordingly.
- Step 3: Let the beets cool slightly. Then trim the tops and bottoms and peel off the skins using a knife. Slice each beet in half, then cut into wedges.
- Step 4: While the beets are roasting, prepare the basil oil. Combine 1 cup of basil leaves, kosher salt, olive oil, and orange juice in a blender or a wide-mouthed jar if using an immersion blender. Blend until smooth. Add more orange juice if the oil is too thick.
- Step 5: Peel and slice the blood orange and cara cara orange into rounds or segments.
- Step 6: To assemble the salad, arrange the orange slices on a serving platter. Place the burrata balls carefully on top or in the center.
- Step 7: Arrange the roasted beet wedges around the cheese. Scatter the chopped pistachios over the salad.
- Step 8: Drizzle the basil oil evenly over the salad. Sprinkle with flaky sea salt and rip the remaining 2 tablespoons of basil leaves over the top before serving.
Tips & Variations
- You can substitute walnuts or pecans for pistachios for a different nutty flavor and texture.
- If burrata is unavailable, fresh mozzarella or ricotta can be used as a creamy alternative.
- For a vegan version, omit the cheese and add avocado slices for creaminess.
- Roast extra beets to use in sandwiches or grain bowls throughout the week.
Storage
Store any leftover salad components separately in airtight containers in the refrigerator. Roasted beets will keep for up to 4 days, and basil oil for about a week. Assemble the salad fresh before serving. Reheat roasted beets gently if desired, but burrata is best served fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
You can roast the beets and make the basil oil a day ahead, but assemble the salad just before serving to keep the burrata fresh and the citrus bright.
What if I don’t have a blender for the basil oil?
You can finely chop the basil leaves and whisk them with olive oil, orange juice, and salt to create a rustic dressing without blending.
PrintEasy Roasted Beet and Burrata Salad Recipe
A vibrant and refreshing salad featuring roasted red and orange beets paired with creamy burrata cheese, fresh citrus segments, and a fragrant basil oil drizzle, topped with crunchy pistachios for added texture and flavor.
- 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
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 the Oven: Set your oven to 375°F (190°C) to prepare for roasting the beets.
- Prepare the Beets: Wash the red and orange beets thoroughly, trim their stems, and group them by color. Loosely wrap each group in foil for roasting.
- Roast the Beets: Place the foil-wrapped beets on a baking sheet and roast for about one hour or until a small sharp knife easily pierces the beet flesh. Smaller beets may require less time.
- Peel and Slice Beets: Allow the roasted beets to cool slightly, then trim the tops and bottoms. Using a knife, remove the skins carefully. Slice each beet in half and then cut into wedges.
- Make the Basil Oil: While the beets roast, combine 1 cup basil leaves, ¼ teaspoon kosher salt, ¼ cup olive oil, and 1 tablespoon orange juice in a wide-mouthed mason jar or blender. Blend with an immersion blender or regular blender until smooth. Add more orange juice if the oil is too thick.
- Segment the Oranges: Peel the blood orange and cara cara orange, then slice them into rounds or segments, removing any seeds.
- Assemble the Salad: On a serving platter, arrange the orange slices first, then carefully place the burrata balls in the center.
- Add Beets and Pistachios: Surround the burrata with the sliced beet wedges and scatter the chopped pistachios over the salad for crunch.
- Dress and Garnish: Drizzle the basil oil over the entire salad, sprinkle with flaky sea salt, and tear the remaining 2 tablespoons of basil leaves over the top for freshness. Serve immediately.
Notes
- Roasting time for beets can vary based on their size; check doneness with a knife.
- If you don’t have an immersion blender, a regular blender works fine for the basil oil.
- Use leftover basil oil as a dressing for other salads or roasted vegetables.
- To speed up peeling, use a paper towel to rub the skins off after roasting.
- Pistachios add a nice crunch, but you can substitute with toasted walnuts or pecans.
Keywords: roasted beet salad, burrata salad, Mediterranean salad, basil oil dressing, orange and beet salad, healthy salad recipe, vegetarian salad
