The Easy Roasted Beet and Burrata Salad is everything a great salad should be—vibrant, creamy, bursting with fresh flavor, and utterly irresistible. With sweet roasted beets, luscious burrata cheese, juicy oranges, and a fragrant basil oil, each bite tastes like sunshine on a plate. Your new favorite simple showstopper is ready for both casual weeknights and special occasions!
Why You’ll Love This Recipe
- A feast for the eyes: Jewel-toned roasted beets, bright segments of citrus, and snowy-soft burrata make this salad a true centerpiece.
- Next-level flavor combos: Sweet, earthy, creamy, and herbaceous elements mingle beautifully in every forkful.
- Simple but impressive: The Easy Roasted Beet and Burrata Salad looks gourmet, but you won’t believe how effortless it is to pull together.
- Full of good-for-you ingredients: You’ll enjoy vitamin-rich beets, healthy nuts, and fresh basil oil with every bite.
Ingredients You’ll Need
This Easy Roasted Beet and Burrata Salad comes together with a handful of fresh, uncomplicated ingredients—each one is chosen for its unique contribution to taste, texture, and color. Sourcing high-quality produce and cheese will really make all the flavors shine!
- Red and orange beets: Roasting brings out their natural sweetness and stunning colors; use all red if you can’t find orange, or mix in golden or chioggia beets for more variety.
- Burrata cheese: The star of the show! Burrata is a creamy, dreamy mozzarella with a luscious center—break it open and let it mingle with the beets.
- Blood orange and cara cara orange: These two citrus varieties offer sweet-tart flavor and gorgeous pops of color; navel oranges work nicely as well.
- Pistachios: Chopped pistachios add irresistible crunch and a buttery, salty note that balances the creamy cheese and sweet veggies.
- Fresh basil: Use both the leaves and stems for the vibrant basil oil; save a few leaves for a fragrant finish at serving time.
- Olive oil & orange juice: For the basil oil, choose a good olive oil and fresh orange juice, which brightens the herbs without overpowering the flavor.
- Kosher salt & flaky sea salt: Essential for seasoning every layer, and that final pinch of flaky salt adds the perfect texture to finish.
Variations
The beauty of this Easy Roasted Beet and Burrata Salad is how adaptable it is—swap out a few ingredients to fit your tastes, or use what you have on hand. There are so many ways to get creative and make it your own!
- Add greens: Serve the salad over a bed of baby arugula or peppery watercress for extra color and bite.
- Try different nuts: Toasted walnuts, pine nuts, or even hazelnuts bring a whole new world of flavor and crunch.
- Mix up the cheese: No burrata? Try fresh mozzarella, creamy ricotta, or soft goat cheese as a delicious stand-in.
- Vegan option: Skip the cheese and add creamy avocado for richness, or a sprinkle of vegan feta for tang.
- Add protein: Make it a meal by topping the salad with sliced grilled chicken or quick-roasted salmon.
How to Make Easy Roasted Beet and Burrata Salad
Step 1: Roast the Beets
Preheat your oven to 375°F. Wash the beets thoroughly and trim off any stems or roots. Separate the red and orange beets (to prevent the colors from bleeding) and loosely wrap each group in foil. Place them on a baking sheet and roast for about an hour, or until you can easily pierce them with a small, sharp knife. Smaller beets may need less time—just check them after about 40 minutes.
Step 2: Peel and Slice the Beets
Let the beets cool just enough to handle. Trim the tops and bottoms, then gently rub off the skins—they should slip off easily with a paper towel or small knife. Slice each beet in half, then cut into gorgeous wedges. Set them aside until you’re ready to assemble.
Step 3: Make the Basil Oil
While the beets roast, whip up your basil oil. In a wide-mouthed mason jar or blender, combine the fresh basil leaves, olive oil, orange juice, and a pinch of kosher salt. Blend until the mixture is fragrant, bright green, and almost pourable—add a splash more juice if you’d like it thinner. This punchy basil oil is your salad’s finishing touch!
Step 4: Assemble the Salad
Peel and slice the blood orange and cara cara orange into rounds. Arrange them on your serving platter. Gently place the burrata balls on top, then tuck roasted beet wedges all around the cheese. Scatter with chopped pistachios and rip a few more basil leaves over the top. Finish with a good drizzle of your basil oil, a sprinkle of flaky sea salt, and serve right away. The end result: an Easy Roasted Beet and Burrata Salad that feels as festive as it tastes!
Pro Tips for Making Easy Roasted Beet and Burrata Salad
- Keep Colors Brilliant: Roast and peel red and orange beets separately to prevent color bleeding and maintain that stunning presentation.
- Ultra-Creamy Burrata: Bring burrata to room temperature before serving so it’s impossibly soft and doesn’t taste flat.
- Make-Ahead Beets: Save time on busy days—roast and slice beets up to two days ahead, then chill. Let them come to room temperature for best flavor.
- Crispy Nut Factor: Lightly toast pistachios in a dry skillet for a minute or two for a deeper, more aromatic crunch.
How to Serve Easy Roasted Beet and Burrata Salad
Garnishes
The final flourish makes all the difference! Add a flurry of flaky sea salt, a drizzle of extra basil oil, and a scattering of torn fresh basil leaves right before serving. For a truly restaurant-worthy touch, zest a little orange or lemon over the platter—your Easy Roasted Beet and Burrata Salad will look and smell irresistible.
Side Dishes
This salad shines beautifully on its own, but it’s even better with crisp slices of toasted sourdough, seeded crackers, or simple crostini. Pair it with grilled chicken, salmon, or a creamy soup for a well-rounded, satisfying meal. The light, bright flavors also make it a hit alongside grilled vegetables or a grain salad.
Creative Ways to Present
For a party or gathering, try making mini versions in individual glasses or bowls for a colorful appetizer course. If you want a more rustic look, layer the salad family-style on a big wooden board. Or for an elegant dinner, plate each salad individually with one whole burrata ball and careful beet and citrus wedges—it’s guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the beets, citrus, and basil oil separately from the burrata for best results—airtight containers in the fridge will keep the components fresh for up to three days. When ready to enjoy, assemble the Easy Roasted Beet and Burrata Salad fresh so every texture stays on point.
Freezing
While beets can technically be frozen, their texture changes once thawed—so for this beautiful salad, it’s best not to freeze any of the assembled components. Fresh beets, burrata, and basil oil all taste best made and served fresh!
Reheating
No reheating is required! This salad is meant to be enjoyed cold or at room temperature. If you’d like, let the roasted beets warm on the counter for 20 minutes before assembling, and always serve burrata at room temperature for maximally creamy texture.
FAQs
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Can I use pre-cooked or packaged beets for this salad?
Absolutely! If you’re short on time, use high-quality vacuum-packed cooked beets—just slice them, and proceed with the rest of the Easy Roasted Beet and Burrata Salad as written. Roasting fresh beets adds extra sweetness and flavor, but the salad is still wonderful with store-bought beets.
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What can I use instead of burrata?
If you can’t find burrata, fresh mozzarella, creamy ricotta, or even a mild goat cheese makes a delicious substitute. The key is to use a soft, rich cheese that pairs beautifully with the roasted beets and citrus.
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Can I make the basil oil ahead of time?
Yes! Basil oil can be blended and refrigerated for up to three days. Bring it to room temperature before drizzling over your Easy Roasted Beet and Burrata Salad for the freshest flavor and best texture.
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Is this salad gluten-free?
It sure is! The Easy Roasted Beet and Burrata Salad contains no gluten ingredients—just make sure to serve it with naturally gluten-free sides (or skip the bread) to keep the entire meal gluten-free.
Final Thoughts
If you’re craving something light yet decadent, festive yet easy, I can’t recommend the Easy Roasted Beet and Burrata Salad enough. It’s my go-to for impressing guests or treating myself to a little burst of beauty in the middle of the week. Give it a try—and get ready to fall in love, one creamy, colorful bite at a time!
Print
Easy Roasted Beet and Burrata Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Roasting
Description
This Easy Roasted Beet and Burrata Salad is a delightful combination of earthy roasted beets, creamy burrata cheese, citrusy oranges, and crunchy pistachios, all drizzled with a vibrant basil oil. It’s a perfect balance of flavors and textures that will impress your guests.
Ingredients
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
- 1/4 cup pistachios chopped
- 2 tablespoons basil leaves ripped for serving
- 1/2 teaspoon flaky sea salt
Basil Oil
- 1 cup basil leaves loosely packed
- 1/4 cup olive oil
- 1 tablespoon orange juice
- 1/4 teaspoon kosher salt
Instructions
- Salad – Preheat oven to 375F. Wash and trim beets, wrap in foil, roast for about an hour. Let cool, peel, and slice.
- Basil Oil – Blend basil leaves, salt, olive oil, and orange juice until smooth.
- Assemble – Plate orange slices, burrata, beet wedges, pistachios. Drizzle with basil oil, sprinkle with salt, and basil leaves.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
