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If you’re looking to impress with minimal effort, this Easy Roasted Beet and Burrata Salad Recipe is exactly what you need. Roasting beets brings out their natural sweetness and gives them a tender, luxurious texture that contrasts beautifully with the creamy, dreamy burrata. The pops of citrus from blood and cara cara oranges add brightness, while pistachios give a satisfying crunch. Drizzled with a vibrant basil-infused oil, this salad is not only a feast for your taste buds but a stunning plate that’s almost too pretty to eat.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to the magic in this Easy Roasted Beet and Burrata Salad Recipe. Each component plays a special role — the beets for earthiness and color, the burrata for richness, and the citrus and basil for freshness and zing.
- 3 small red beets: Their deep ruby color brings beautiful vibrance and a sweet, earthy base.
- 3 small orange beets: Use these or all red for a lovely contrast in color and flavor.
- 2 burrata balls: Creamy and luscious, they add luscious creaminess to each bite.
- 1 small blood orange: Adds juicy, slightly tart citrus notes that brighten the dish.
- 1 medium cara cara orange: Sweet with subtle berry flavors, this orange enhances complexity.
- ¼ cup pistachios, chopped: These nuts lend a perfect crunchy texture and nutty undertone.
- 2 tablespoons basil leaves, ripped: Used as a fresh garnish to bring herby aroma.
- ½ teaspoon flaky sea salt: Essential for finishing with a bit of texture and enhancing flavors.
- 1 cup basil leaves, loosely packed: Blended into the dressing to infuse bright herbal notes.
- ¼ cup olive oil: The base of the basil oil, adding richness and smoothness.
- 1 tablespoon orange juice: Adds a fresh citrus kick to the basil oil dressing.
- ¼ teaspoon kosher salt: Balances the dressing perfectly with mild seasoning.
How to Make Easy Roasted Beet and Burrata Salad Recipe
Step 1: Roast the Beets
Start by preheating your oven to 375°F. Wash and trim the beets carefully, then wrap the red and orange beets separately in foil to preserve their individual flavors and colors. Lay them on a baking sheet and roast until fork-tender, which usually takes about 45 to 60 minutes. Once done, let them cool completely, peel off the skins which should come off easily, and slice the beets into lovely wedges that showcase their natural hues.
Step 2: Prepare the Basil Oil
While the beets are roasting, you can whip up the vibrant basil oil that brings this salad to life. Blend one cup of fresh basil leaves with ¼ cup olive oil, a tablespoon of zesty orange juice, and ¼ teaspoon kosher salt. The result is a smooth, fragrant green dressing that pairs perfectly with the sweet earthiness of the roasted beets.
Step 3: Assemble the Salad
For a beautiful presentation, start by plating the peeled and segmented blood orange and cara cara orange pieces alongside torn balls of burrata. Arrange your beet wedges artfully on and around the plate. Sprinkle generously with the chopped pistachios for that irresistible crunch, drizzle with the basil oil, and finish with a scattering of flaky sea salt and fresh ripped basil leaves to brighten every bite.
How to Serve Easy Roasted Beet and Burrata Salad Recipe
Garnishes
A sprinkle of crunchy pistachios and fresh basil leaves are simple touches that add bursts of texture and herbaceous freshness. The flaky sea salt doesn’t just season but also adds a lovely crunch that makes each forkful exciting.
Side Dishes
This salad shines as a stand-alone starter or pairs beautifully with crusty, toasted bread for dipping into any remaining basil oil. It’s also wonderful alongside grilled chicken or fish for a light, colorful meal.
Creative Ways to Present
Try serving this salad on a large rustic platter to let the colors shine, or build individual servings in clear glass bowls to showcase the juicy beet wedges with creamy burrata peaks. Adding edible flowers or microgreens can also elevate the look for dinner parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad components separately to keep them fresh. Keep the roasted beets in an airtight container in the fridge for up to 3 days. Store the burrata separately and add it fresh before serving for the best texture.
Freezing
Because of the delicate texture of burrata and the fresh citrus, freezing this salad is not recommended. The beets can be frozen if needed, but fresh is always best for this vibrant dish.
Reheating
Gently warm the leftover roasted beets in a low oven or microwave if you prefer them slightly warm, but serve with fresh burrata and citrus for the best experience. Avoid reheating the salad as a whole to maintain the creaminess and freshness.
FAQs
Can I use other types of cheese instead of burrata?
Absolutely! While burrata brings a luxurious creaminess, fresh mozzarella or even ricotta can work in a pinch. Just keep in mind that those won’t be quite as rich or creamy as burrata.
Do I need to peel the beets after roasting?
Yes, peeling the beets after roasting is usually easier because the skins slide right off once they’ve cooled. This helps achieve a smooth, tender texture for your salad.
Can I prepare this salad vegan?
For a vegan version, replace the burrata with tofu marinated in lemon juice and herbs or use a nut-based cheese. The rest of the salad is naturally vegan and delicious.
How do I get the best flavor from the basil oil?
Use fresh basil leaves and blend them just enough to keep the oil smooth but fragrant. Adding orange juice adds a lovely citrus brightness that really makes this dressing stand out.
What is the best way to roast beets quickly?
Roasting beets wrapped tightly in foil helps them cook evenly and retain moisture. Wrapping different colors separately prevents color bleeding and protects their unique flavors.
Final Thoughts
This Easy Roasted Beet and Burrata Salad Recipe is truly one of those dishes that feels special without demanding a lot of work. The way the earthy roasted beets mingle with creamy burrata and tangy oranges drizzled in herby basil oil makes each forkful a joyful experience. I really hope you give this recipe a try—it’s a shining star for any season or occasion and guaranteed to bring smiles at your table.
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Easy Roasted Beet and Burrata Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Italian inspired
- Diet: Vegetarian
Description
This Easy Roasted Beet and Burrata Salad is a vibrant, flavorful dish combining sweet roasted beets, creamy burrata cheese, and fresh citrus notes from blood and cara cara oranges. Topped with crunchy pistachios and drizzled with a zesty basil orange oil, this salad offers a perfect balance of textures and tastes for a refreshing, elegant appetizer or light meal.
Ingredients
Beets
- 3 small red beets
- 3 small orange beets (or use all red beets)
Salad
- 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
- 1 cup loosely packed basil leaves
- ¼ cup olive oil
- 1 tablespoon orange juice
- ¼ teaspoon kosher salt
Instructions
- Preheat and prepare beets: Preheat your oven to 375°F (190°C). Wash and trim the beets, then wrap each beet according to its color in foil to keep flavors distinct during roasting.
- Roast the beets: Place the wrapped beets on a baking sheet and roast in the oven until tender when pierced with a fork, approximately 45-55 minutes. Remove from the oven and let them cool completely.
- Peel and slice beets: Once cooled, carefully unwrap the beets, peel off the skins, and slice each beet into wedges.
- Make basil oil: In a blender or food processor, combine 1 cup of loosely packed basil leaves, ¼ teaspoon kosher salt, ¼ cup olive oil, and 1 tablespoon orange juice. Blend until smooth to create a vibrant and aromatic basil orange oil dressing.
- Prepare oranges and burrata: Peel and segment the blood orange and cara cara orange, removing any pith or seeds. Set aside the burrata balls to be ready for plating.
- Assemble the salad: On serving plates, arrange the orange segments and burrata balls first, then layer the roasted beet wedges around them. Sprinkle the chopped pistachios over the salad, drizzle generously with the basil oil, and finish by scattering ripped basil leaves and sprinkling flaky sea salt on top.
Notes
- Roasting beets in foil helps keep colors separate and intensify flavors.
- Allow beets to cool completely for easier peeling.
- Use fresh basil for the brightest flavor in the basil oil.
- This salad is best served immediately after assembling to enjoy the creamy burrata at its best.
- To save time, beets can be roasted ahead and refrigerated for up to 2 days.
