Name: Easy Roasted Beet and Burrata Salad Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian inspired
Ingredients: 3 small red beets; 3 small orange beets (or use all red beets); 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; 1 cup loosely packed basil leaves; ¼ cup olive oil; 1 tablespoon orange juice; ¼ teaspoon kosher salt

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

Scale

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

Cook Mode Prevent your screen from going dark

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.