Easy Roasted Beet and Burrata Salad Recipe

This Easy Roasted Beet and Burrata Salad might just be the most vibrant, irresistible salad you’ll ever serve. Sweet, jewel-toned roasted beets cozy up to lush burrata, zesty citrus, crunchy pistachios, and a dreamy basil oil—all in a dish that’s as stunning as it is simple.

this Recipe

Ingredients You’ll Need

What’s magical about the Easy Roasted Beet and Burrata Salad? Each ingredient brings its own pop of flavor, texture, or gorgeous color. Here’s a breakdown of what you’ll need, plus a few notes to guarantee salad success.

• Red and orange beets: Roasting makes them wonderfully sweet and tender—you can use just red, but the orange adds a lovely color contrast.
• Burrata balls: The star of the show! Burrata’s creamy center is perfect against the earthy beets and juicy citrus.
• Blood orange: Adds vivid color and a tart, floral brightness that keeps the salad lively.
• Cara cara orange: Milder and sweeter than a regular orange; together with the blood orange, it gives a zingy, citrusy punch.
• Pistachios, chopped: For that little crunch and nutty flavor that makes the salad really sing. Toast them for extra flavor if you’d like!
• Fresh basil leaves: These get both torn into the salad and blitzed into a vibrant basil oil.
• Flaky sea salt: A splash of finishing salt elevates every bite—don’t skip this sprinkle!
• Olive oil: Use a good quality olive oil for basil oil, since its flavor will really shine.
• Orange juice: Just a splash in the basil oil makes the whole salad taste brighter.
• Kosher salt: Essential for seasoning the basil oil so the flavors don’t fall flat.

Variations

The Easy Roasted Beet and Burrata Salad is endlessly customizable—consider this your template for creative flair! You can switch things up for the seasons, dietary needs, or whatever’s in your fridge.

• Swap the citrus: If blood oranges or cara caras aren’t available, use grapefruit, tangerines, or classic navel oranges.
• Nut substitution: Try walnuts, hazelnuts, or toasted almonds if pistachios aren’t your jam.
• Cheese alternatives: Don’t have burrata? Creamy fresh mozzarella or goat cheese make excellent stand-ins.
• Herb twist: Basil is classic, but a little fresh mint or tarragon in the oil adds a beautiful, unexpected note.
• Vegan version: Substitute vegan mozzarella and leave out the cheese entirely for a lighter, dairy-free option.

How to Make Easy Roasted Beet and Burrata Salad

Step 1: Roast the Beets

Preheat your oven to 375°F. Scrub the beets clean and trim their stems, then loosely wrap red and orange beets separately in foil to preserve their colors. Set them on a baking sheet and roast for about an hour, or until a small knife glides through the beets without resistance. Smaller beets will soften more quickly—so check on them early!

Step 2: Prepare the Beets

Once cool enough to handle, trim away beet tops and bottoms, then rub off the skins (they’ll slip off easily after roasting). Halve the beets, then cut them into lovely wedges. The colors are already magic!

Step 3: Make the Basil Oil

While beets are in the oven, grab a mason jar or small blender. Add basil leaves, olive oil, orange juice, and kosher salt. Blend until silky and bright green, adding a splash more juice if you like a thinner drizzle. The aroma alone is pure summer.

Step 4: Assemble the Salad

Arrange the orange slices on a serving platter as a juicy bed, then nestle in the burrata balls (let them come to room temp for maximum creaminess). Gently scatter the beet wedges around, letting the colors mingle. Top with chopped pistachios, torn basil, and delicate flakes of sea salt. Finish with a generous drizzle of basil oil—and serve right away!

How to Serve Easy Roasted Beet and Burrata Salad

Garnishes

A final flourish of flaky sea salt, extra torn basil, and maybe a grating of fresh orange zest is all you need to make your Easy Roasted Beet and Burrata Salad feel restaurant-worthy. Microgreens or edible flowers would also be gorgeous!

Side Dishes

This salad is a knock-out starter for any gathering but also shines as a light main. Pair it with grilled sourdough, a crisp white wine, or alongside grilled chicken or fish for a heartier meal. A fresh herby grain salad would also complement it beautifully!

Creative Ways to Present

Go dramatic with a big oval platter, letting the colors swirl together, or create individual composed salads for a dinner party. For picnics, layer the ingredients in clear jars. Stack the beets, citrus, and pistachios, then top with burrata and basil oil once you’re ready to eat—so fun!

Make Ahead and Storage

Storing Leftovers

Have extra Easy Roasted Beet and Burrata Salad? Store leftover beets and citrus separately from cheese if you can—this keeps everything at its best. The beets and citrus will be happy in airtight containers in the refrigerator for up to three days, while burrata is best eaten fresh but will last a couple days.

Freezing

Freezing isn’t recommended for this salad. Beets can technically be frozen after roasting, but the texture suffers, and fresh burrata loses its creamy magic after being thawed. For best flavor and texture, enjoy this salad fresh or within a day or two of making.

Reheating

Reheating isn’t necessary (or ideal) for the Easy Roasted Beet and Burrata Salad. Serve leftovers at room temperature—just let the beets and burrata sit out for about 30 minutes before eating for maximum flavor and creaminess.

FAQs

Final Thoughts

If you’re ready to impress your taste buds (and your friends!), give this Easy Roasted Beet and Burrata Salad a whirl. It’s a riot of color, flavor, and creamy-crunchy delight that you’ll want to make on repeat all year long—cheers to bringing a little edible sunshine to your table!

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