If you’ve never tried the Easy Roasted Beet and Burrata Salad Recipe, you’re in for a real treat! Imagine sweet, tender beets roasted to perfection, cozying up with creamy burrata cheese atop a bed of peppery greens, all finished with a drizzle of tangy balsamic glaze. It’s a colorful, flavor-packed showstopper that feels fancy enough for a dinner party, but is easy enough to whip up on a weeknight. This is the kind of salad that turns beet skeptics into believers and makes everyone at the table ask for seconds!
Ingredients You’ll Need
The magic of this salad lies in its simplicity: just a handful of fresh, vibrant ingredients come together to create something truly memorable. Each component brings its own flair—sweetness, creaminess, crunch, or a pop of color—so don’t skip a thing!
- Beets: Roasting brings out their natural sweetness and beautiful color; use red, golden, or a mix for extra visual appeal.
- Olive oil: A drizzle helps the beets roast evenly and adds richness to the salad.
- Salt: Just a pinch is all you need to enhance every flavor in the bowl.
- Black pepper: A little freshly ground pepper gives a subtle kick that balances the sweet and creamy elements.
- Burrata cheese: This dreamy, creamy cheese is the star—tear it open and let it ooze over the veggies!
- Arugula or mixed greens: Their peppery bite is the perfect contrast to the richness of burrata and the earthiness of beets.
- Balsamic glaze: A sweet-tart finishing touch that ties the whole salad together.
- Fresh basil or mint (optional): Chopped herbs add a burst of freshness and a lovely aroma.
- Toasted pine nuts or walnuts (optional): For a little crunch and a nutty flourish that takes the salad up a notch.
How to Make Easy Roasted Beet and Burrata Salad Recipe
Step 1: Roast the Beets
Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap each one individually in foil. Place them on a baking sheet and roast for 45 to 60 minutes, until they’re fork-tender and their natural sweetness is intensified. Allow them to cool just enough to handle.
Step 2: Peel and Slice the Beets
Once the beets are cool enough to touch, slip off their skins by rubbing them gently with a paper towel or your hands. Don’t worry if your fingers get a little pink—it’s all part of the fun! Slice the beets into wedges or rounds, whichever you prefer for your salad presentation.
Step 3: Toss with Olive Oil, Salt, and Pepper
In a mixing bowl, toss the roasted, sliced beets with olive oil, salt, and black pepper. This simple step infuses each piece with extra flavor and a lovely gloss that makes the salad look especially inviting.
Step 4: Assemble the Greens and Beets
Arrange your arugula or mixed greens on a platter or individual plates. Artfully scatter the beets over the greens so every bite gets a bit of everything. The vibrant colors here are half the joy!
Step 5: Add Burrata and Finishing Touches
If you’re using whole burrata balls, nestle them right in the center, or gently tear them into pieces and dot them around the salad. Drizzle the balsamic glaze generously over everything, then sprinkle with fresh herbs and toasted nuts if you like a little extra crunch and pop.
How to Serve Easy Roasted Beet and Burrata Salad Recipe
Garnishes
A final sprinkle of flaky sea salt, some extra chopped herbs, or a twist of black pepper elevates this salad into something restaurant-worthy. If you love a little crunch, don’t skip the toasted pine nuts or walnuts—they add wonderful texture and a nutty depth.
Side Dishes
This salad shines alongside crusty bread, focaccia, or even a simple flatbread. Pair it with grilled chicken, salmon, or a bowl of soup for a balanced meal. It also works beautifully as a starter for a Mediterranean-inspired dinner.
Creative Ways to Present
For a modern touch, serve the Easy Roasted Beet and Burrata Salad Recipe layered in glass jars for a picnic, or arrange each element in bold stripes on a platter for a stunning family-style presentation. Mini versions in small bowls make gorgeous appetizers at parties!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge. The roasted beets and greens will keep well for up to two days, but it’s best to add the burrata and drizzle the glaze just before serving to keep everything fresh and vibrant.
Freezing
Freezing isn’t recommended for this salad, as the texture of burrata and fresh greens can suffer in the cold. However, you can absolutely roast and freeze beets on their own, then thaw and use them in salads later.
Reheating
There’s no need to reheat this salad—it’s best enjoyed chilled or at room temperature. If you like your beets warm, you can briefly microwave or gently warm them in the oven before assembling the salad.
FAQs
Can I use pre-cooked beets for the Easy Roasted Beet and Burrata Salad Recipe?
Absolutely! If you’re short on time, store-bought cooked beets are a great shortcut. Just slice and toss them with olive oil, salt, and pepper before assembling the salad.
What’s the best way to peel roasted beets?
Once the beets are cool enough to handle, the skins should slip right off with a paper towel or your hands. Wearing gloves can help avoid stained fingers, but beet juice washes off easily with soap and water.
Can I substitute another cheese for burrata?
While burrata’s creamy texture is hard to beat, fresh mozzarella or goat cheese are lovely alternatives that pair beautifully with roasted beets and greens.
Is this salad gluten-free?
Yes! The Easy Roasted Beet and Burrata Salad Recipe is naturally gluten-free, making it a fabulous choice for anyone with dietary restrictions. Just check your balsamic glaze to be sure it’s gluten-free.
How far ahead can I roast the beets?
You can roast the beets up to two days in advance. Store them covered in the fridge, then peel, slice, and assemble the salad just before serving for the freshest results.
Final Thoughts
Once you’ve tried the Easy Roasted Beet and Burrata Salad Recipe, you might find yourself making it on repeat! It’s vibrant, satisfying, and just a little bit indulgent—the perfect way to add a burst of color and flavor to any meal. Give it a try and watch it become a staple in your kitchen!
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Easy Roasted Beet and Burrata Salad Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and easy-to-make roasted beet and burrata salad featuring tender roasted beets, creamy burrata cheese, peppery arugula, and a drizzle of balsamic glaze. This Mediterranean-inspired salad is perfect as a light lunch, appetizer, or side dish, combining earthy, fresh, and tangy flavors with optional herbs and nuts for added texture.
Ingredients
Vegetables and Greens
- 3 medium beets (red or golden)
- 2 cups arugula or mixed greens
Dressing and Seasoning
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic glaze
Dairy
- 2 balls (4 oz each) burrata cheese
Optional Garnishes
- 1 tablespoon chopped fresh basil or mint
- 1 tablespoon toasted pine nuts or walnuts
Instructions
- Preheat and Prepare Beets: Preheat the oven to 400°F (200°C). Wash and trim the beets, then wrap each beet individually in foil. Place them on a baking sheet.
- Roast Beets: Roast the wrapped beets for 45 to 60 minutes, or until they are tender when pierced with a knife. The cooking time may vary depending on beet size.
- Cool and Peel Beets: Allow the roasted beets to cool slightly. Once cool enough to handle, rub off their skins using a paper towel or your hands. Then, cut the peeled beets into wedges or slices, based on your preference.
- Toss Beets with Seasoning: In a mixing bowl, combine the roasted beet pieces with olive oil, salt, and black pepper. Toss gently to coat evenly.
- Assemble the Salad: Arrange the arugula or mixed greens on a serving platter or individual plates. Layer the seasoned roasted beets on top.
- Add Burrata: Place the burrata cheese balls in the center of the salad or tear the cheese into smaller pieces and scatter over the top for a creamy texture.
- Finish and Garnish: Drizzle the salad with balsamic glaze. Sprinkle with chopped fresh basil or mint and toasted pine nuts or walnuts if desired.
- Serve: Serve the salad immediately to enjoy the contrasting temperatures and textures for the best experience.
Notes
- This salad can be prepared ahead of time by roasting and chilling the beets up to 2 days in advance for convenience.
- Using a mix of both red and golden beets creates a beautiful, colorful presentation.
- Pair the salad with crusty bread for a complete light lunch or elegant appetizer.
- If balsamic glaze is unavailable, reduce balsamic vinegar with a little sugar to create a similar syrupy dressing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 salad
- Calories: 230
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
