Easy 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
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 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
