There is something truly magical about the combination of earthy roasted beets and creamy burrata that makes this Easy Roasted Beet and Burrata Salad Recipe an absolute showstopper. Warm, tender beet wedges paired with luscious, fresh burrata and bright citrus slices create a symphony of flavors and textures that feel both indulgent and refreshing. The vibrant colors alone are enough to brighten your table, while the simple yet exquisite basil oil dressing ties everything together beautifully. This salad is an elegant but easy way to impress whether it’s a casual weeknight dinner or a special gathering with friends.

Easy Roasted Beet and Burrata Salad Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of fresh, simple ingredients is all it takes to make this salad truly sing. Each component brings its own special touch, from the sweetness of beets and oranges to the creamy richness of burrata and the crunchy texture of pistachios. The basil oil elevates it all with a fragrant, zesty note that makes every bite unforgettable.

3 small red beets: Earthy and sweet, they roast to tender perfection and add vibrant color.
3 small orange beets or use all red: Their subtle citrus flavor adds depth and a gorgeous golden hue.
2 burrata balls: Creamy and lush, burrata is the star that makes this salad wonderfully indulgent.
1 small blood orange: Juicy and bright, blood orange slices bring a striking pop of color and tartness.
1 medium cara cara orange: Sweet and slightly tangy, these add a lovely citrus balance.
¼ cup pistachios, chopped: Adds a satisfying crunch and nutty flavor contrast.
2 tablespoons basil leaves, ripped for serving: Fresh basil bursts with aroma and vibrant green hues.
½ teaspoon flaky sea salt: A finishing touch that enhances flavor and adds subtle texture.
1 cup basil leaves, loosely packed: Used to make the bright and herbal basil oil dressing.
¼ cup olive oil: The base for the basil oil; smooth and fruity for richness.
1 tablespoon orange juice: Adds bright acidity to balance the oil and herbs.
¼ teaspoon kosher salt: Seasoning that wakes up the basil oil with just the right touch.

How to Make Easy Roasted Beet and Burrata Salad Recipe

Step 1: Roast the Beets

Begin by preheating your oven to 375°F. Wash and trim the beets carefully, keeping each color wrapped separately in foil to prevent color bleeding during roasting. Place the foil packets on a baking sheet and roast until the beets are tender when pierced with a fork, about 45 to 60 minutes depending on size. Once cool enough to handle, peel away the skins and slice each beet into lovely wedges. This roasting step enhances their natural sweetness and gives them a melt-in-your-mouth texture that pairs perfectly with burrata.

Step 2: Make the Basil Oil

While the beets are roasting, prepare the luscious basil oil dressing. Simply blend together the loosely packed basil leaves, kosher salt, olive oil, and fresh orange juice until smooth and vibrant green. This fragrant basil oil is where all those fresh flavors come together in harmony with a hint of citrus brightness. It’s the magic touch that lifts the whole salad from good to unforgettable.

Step 3: Assemble the Salad

Now the fun part—arranging this beauty on the plate. Start by slicing your blood orange and cara cara orange into thin rounds or segments, then place them alongside the creamy burrata balls. Layer the roasted beet wedges around the plate, sprinkling with the chopped pistachios for an irresistible crunch. Drizzle everything generously with the fresh basil oil and finish with flaky sea salt and the torn basil leaves for a fresh, aromatic pop. The combination of colors and textures makes this salad as pleasing to the eye as it is to the palate.

How to Serve Easy Roasted Beet and Burrata Salad Recipe

Garnishes

To enhance the salad’s appeal even further, consider additional garnishes like a sprinkle of freshly cracked black pepper or a drizzle of aged balsamic vinegar for a touch of sweet acidity. Edible flowers or microgreens can also add an extra pop of color and elegance. These little touches make the salad feel restaurant-worthy without complicating the process.

Side Dishes

This salad shines beautifully alongside a crusty artisan bread or a light grilled protein such as chicken or fish. It also complements a rustic grain bowl or a simple quinoa pilaf wonderfully, creating a balanced and inviting meal. The creamy burrata paired with roasted beets is substantial enough to be the star, while these sides keep the meal rounded and fulfilling.

Creative Ways to Present

For gatherings, consider serving the salad family-style on a large platter that invites everyone to dig in, or build individual portions for a more refined presentation. You can also layer it in clear glass bowls to showcase the vivid colors, adding a layered salad vibe that’s both beautiful and Instagram-worthy. No matter how you present it, this Easy Roasted Beet and Burrata Salad Recipe always impresses.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep the dressing separate if possible, to avoid the beets and burrata becoming soggy. When ready to eat, drizzle with the basil oil right before serving to preserve freshness and texture.

Freezing

Because burrata and fresh oranges don’t freeze well, this salad is best enjoyed fresh and not frozen. If needed, you can freeze roasted beets alone for up to three months, then thaw and reassemble the salad with fresh burrata and citrus when ready to enjoy.

Reheating

The beets can be gently reheated in the oven or microwave, but avoid warming the burrata. It’s best served cold or at room temperature to maintain its creamy texture. For best results, warm only the beets and assemble the salad fresh right before serving.

FAQs

Can I use other types of cheese instead of burrata?

Absolutely! While burrata is the star of this salad due to its rich creaminess, fresh mozzarella or ricotta salata can be great alternatives. Each will bring a slightly different texture and flavor but will still complement the beets and citrus beautifully.

How can I make this recipe vegan?

To make a vegan version of the Easy Roasted Beet and Burrata Salad Recipe, simply substitute the burrata with a plant-based cheese or use marinated tofu for creaminess. The rest of the salad and basil oil remain deliciously vegan-friendly.

Is it necessary to roast the beets in foil?

Roasting beets in foil helps to keep them moist and prevents juices from mixing between different colored beets. It also speeds up the roasting process a bit. However, you can roast them unwrapped on a baking sheet if you prefer, just watch for moisture loss and an even roast.

Can I prepare this salad ahead of time for a party?

Yes, you can roast and peel the beets a day ahead and make the basil oil in advance. Keep the burrata and orange slices separate until just before serving for maximum freshness and best texture. Assemble the salad last minute to wow your guests with vibrant flavors and colors.

What type of oranges work best for this salad?

Blood oranges and cara cara oranges are ideal because of their sweet-tart flavor and striking colors, which complement the earthiness of the beets perfectly. However, regular navel oranges or other sweet citrus varieties can be used if those are not available.

Final Thoughts

If you’re looking for a dish that feels both elegant and effortlessly simple, this Easy Roasted Beet and Burrata Salad Recipe is an absolute must-try. It celebrates the beautiful flavors of fresh seasonal ingredients with a splash of creativity that will delight anyone at your table. Whether you’re treating yourself on a weeknight or impressing guests at a dinner party, this salad never fails to bring joy in every bite.

Easy Roasted Beet and Burrata Salad Recipe

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4.2 from 37 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Easy Roasted Beet and Burrata Salad combines the earthy sweetness of roasted red and orange beets with creamy burrata cheese, vibrant citrus segments, crunchy pistachios, and a fresh basil oil dressing, making a bright and elegant salad perfect for any season.

Ingredients

Scale

Beets

3 small red beets
3 small orange beets (or use all red beets)

Cheese and Citrus

2 burrata balls
1 small blood orange
1 medium cara cara orange

Dressings and Garnishes

¼ cup pistachios, chopped
2 tablespoons basil leaves, ripped (for serving)
½ teaspoon flaky sea salt
1 cup basil leaves, loosely packed (for basil oil)
¼ cup olive oil
1 tablespoon orange juice
¼ teaspoon kosher salt

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Instructions

Prepare the Beets: Preheat your oven to 375°F (190°C). Wash and trim the beets, then wrap each beet individually in foil separating by color for easy identification. Place the wrapped beets on a baking sheet and roast until they are tender when pierced with a fork, about 50-60 minutes. Once roasted, allow the beets to cool completely, then peel off the skins and slice into wedges.
Make the Basil Oil: In a blender or food processor, combine 1 cup loosely packed basil leaves, ¼ teaspoon kosher salt, ¼ cup olive oil, and 1 tablespoon orange juice. Blend until the mixture becomes smooth and emulsified, creating a bright and flavorful basil oil dressing.
Prepare the Citrus and Burrata: Peel the blood orange and cara cara orange, then segment them by cutting between the membranes to release clean orange segments. Gently tear the burrata balls into bite-sized pieces or leave whole depending on presentation preference.
Assemble the Salad: On a serving plate, arrange the orange segments and burrata. Artfully arrange the beet wedges around the plate. Sprinkle the chopped pistachios and ripped basil leaves over the top. Drizzle the basil oil generously over the salad and finish with a sprinkle of flaky sea salt to enhance flavors.

Notes

Roast beets until easily pierced with a fork; cooking time varies based on size.
Use fresh basil and good quality olive oil for the best flavor in the basil oil.
If blood oranges are unavailable, substitute with more cara cara or navel oranges.
For easier peeling, score citrus peels and remove with hands rather than a knife.
Salad can be served chilled or at room temperature.
Keep leftovers covered in the refrigerator and consume within 2 days for freshness.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean