Last summer, Emma came home from his friend's fancy birthday dinner absolutely raving about "this Burrata Salad Beet that had purple stuff and cheese that exploded cream everywhere." After some translation, I realized he meant burrata salad beet – that elegant combination of sweet earthy beets and creamy burrata cheese that looks restaurant-impressive but actually comes together quite simply. The next weekend, we made our own version, and it's been our go-to when we want to feel fancy without actually being fancy.
Why You'll Love This Burrata Salad Beet
This Burrata Salad Beet has rescued countless dinner parties when I needed something that looked incredibly impressive without requiring me to spend all afternoon in the kitchen instead of actually enjoying my guests' company. The colorful salad bowl presentation with vibrant purple roasted beets, creamy white burrata, and bright green arugula creates visual drama that makes people reach for their phones before eating. I love that this beet burrata appetizer requires no cooking beyond roasting beets, which you can do days ahead, meaning day-of assembly takes literally five minutes of arranging components attractively on a platter.
The sweet roasted vegetables paired with creamy burrata cheese creates perfect balance between earthy, sweet, and rich flavors that sophisticated palates appreciate without being too weird or unfamiliar for people who claim to hate beets. Kids are surprisingly willing to try this because the burrata is fun and interesting – when you cut into it, the creamy center flows out like magic, making vegetables feel like an adventure rather than a chore.What really wins me over is how this fresh burrata with beets adapts to whatever's in season or available at your market without losing its essential elegance or appeal.
Jump to:
- Why You'll Love This Burrata Salad Beet
- Ingredients You'll Need For Burrata Salad Beet
- How To Make Burrata Salad Beet Step By Step
- Equipment For Burrata Salad Beet
- Burrata Salad Beet Variations
- Smart Swaps for Your Burrata Salad Beet
- Storing Your Burrata Salad Beet
- Top Tip
- FAQ
- Elegant Simplicity Made Delicious!
- Related
- Pairing
- Burrata Salad Beet
Ingredients You'll Need For Burrata Salad Beet
For the Roasted Beets:
- 4 medium beets
- 2 tablespoons olive oil
- Salt and pepper
- Fresh thyme sprigs
For the Salad:
- 8 oz burrata cheese
- 4 cups arugula or baby greens
- ¼ cup pistachios or pine nuts, toasted
- 2 tablespoons fresh basil leaves, torn
- 2 tablespoons fresh mint leaves
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar or balsamic glaze
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Optional Add-ins:
- Edible flowers for elegance
- Orange segments for citrus brightness
- Crumbled goat cheese alongside burrata
- Pomegranate seeds for color
- Microgreens for garnish
See recipe card for quantities.
How To Make Burrata Salad Beet Step By Step
Roast the Beets:
To roast beets, start by preheating your oven to 400°F. Scrub the beets clean and trim the ends, then wrap each one in foil with a drizzle of oil and a pinch of salt and pepper. Roast them for 45–60 minutes, or until they’re completely tender when pierced with a knife. Let them cool slightly, then unwrap and rub off the skins they should slip off easily. Once peeled, slice or cut the beets however you prefer.
Prepare the Dressing:
In a small bowl or jar, mix extra virgin olive oil, balsamic vinegar, honey, and Dijon mustard, whisking or shaking until the dressing emulsifies into a smooth, slightly thickened vinaigrette. The honey and mustard help bind the oil and vinegar so they don’t separate. Season with salt and pepper to taste, keeping the flavor balanced so it complements rather than overpowers the salad. Leave the dressing at room temperature while assembling the salad, since chilling it can cause the oil to thicken and hinder smooth drizzling.
Toast the Nuts:
Heat a dry skillet over medium heat and add pistachios or pine nuts in a single layer, toasting them for 3–5 minutes while stirring frequently until they become fragrant and lightly golden. Keep a close eye on them, as nuts can burn very quickly and turn bitter. Once they smell toasty, remove them from the heat and transfer them to a plate to stop the cooking. Let them cool fully, then roughly chop if using whole nuts so the pieces add crunch while still being easy to eat in each salad bite.
Assemble the Salad:
Arrange a loose bed of fresh arugula on a large platter or individual plates, then nestle roasted beet wedges on top, using both red and golden beets if you have them for vibrant color. Gently tear the burrata so the creamy center spills out, placing the pieces evenly around the salad so every portion gets some. Sprinkle the toasted nuts over everything, then tear fresh basil and mint leaves and scatter them throughout for bright flavor and a fresh, aromatic finish.
Dress and Serve:
Just before serving, drizzle the honey vinaigrette over the salad in light zigzag patterns, adding more on the side for anyone who wants extra. Finish with a sprinkle of flaky sea salt and freshly cracked black pepper for both flavor and visual appeal. If you like, add orange segments, pomegranate seeds, or edible flowers for a restaurant-worthy touch. Serve immediately while the burrata is still soft and creamy, and use serving spoons to ensure each person gets a mix of beets, burrata, greens, nuts, and dressing.
Equipment For Burrata Salad Beet
- Baking sheet or oven rack
- Aluminum foil for wrapping
- Sharp knife for cutting beets
- Large serving platter
- Small bowl for dressing
Burrata Salad Beet Variations
Citrus Beet:
- Add orange and grapefruit segments
- Citrus beet salad brightness
- Orange juice in dressing
- Summer freshness
Mediterranean:
- Add olives and capers
- Oregano instead of basil
- Red wine vinegar
- Greek inspiration
Fall Harvest:
- Add roasted squash
- Candied pecans instead of pistachios
- Maple balsamic dressing
- Seasonal comfort
Herbed:
- Extra fresh herbs throughout
- Chive flowers for garnish
- Herb oil drizzle
- Garden-fresh
Smart Swaps for Your Burrata Salad Beet
Different Beets:
- Golden beets → Red beets (sweeter, less earthy)
- Candy cane beets → Solid color (striped appearance)
- Baby beets → Large beets (faster roasting)
- Raw beets, shaved thin → Roasted (different texture)
Cheese Alternatives:
- Fresh mozzarella → Burrata (less creamy but cheaper)
- Goat cheese → Burrata (tangy instead of mild)
- Ricotta → Burrata (similar creaminess)
- Feta → Burrata (salty, firmer)
Greens Options:
- Watercress → Arugula (peppery)
- Spinach → Arugula (milder)
- Mixed baby greens → Arugula (varied textures)
- Butter lettuce → Arugula (delicate, sweet)
Storing Your Burrata Salad Beet
Roasted Beets (5 days):
- Refrigerate in airtight container
- Keep whole or cut
- Great make-ahead component
- Bring to room temp before serving
Assembled Salad (Not Recommended):
- Burrata doesn't store well once torn
- Greens wilt quickly
- Assemble fresh for best results
- Store components separately
Burrata Cheese (2-3 days):
- Doesn't freeze well
- Keep in original liquid
- Refrigerate but serve room temp
- Use quickly for best quality
Top Tip
- Roast Burrata Salad Beet Until Completely Tender The biggest mistake people make is under-roasting beets, creating firm or crunchy centers that are unpleasant to eat and difficult to cut. Beets need 45-60 minutes at 400°F depending on size until a knife slides through to the center with absolutely no resistance. When properly roasted, they should be so tender they're almost falling apart. Under-roasted beets are also harder to peel because the skins cling stubbornly instead of slipping off easily.
- Serve Burrata at Room Temperature Cold burrata straight from the refrigerator is firm and doesn't flow as beautifully when torn, plus cold mutes the delicate milky flavor that makes this cheese special. Remove burrata from refrigerator 30 minutes before serving to bring it to room temperature where the cream inside becomes lusciously flowing and the flavor blooms fully. Room temperature burrata tears more easily and creates that dramatic creamy puddle that makes people's eyes light up when you bring the Burrata Salad Beet to the table.
- Don't Overdress the Burrata Salad Beet Delicate greens and already-flavorful components need just enough dressing to enhance without drowning everything in liquid that pools at the bottom creating soggy mess. Start with less dressing than you think you need – you can always add more but can't remove excess. Drizzle lightly over the entire salad rather than pouring heavily in one spot, allowing each component to shine rather than being masked by excessive vinaigrette.
FAQ
How to roast beets and carrots salad with burrata?
To roast beets and carrots together for Burrata Salad Beet, cut both vegetables into similar-sized pieces for even cooking. Toss separately with olive oil, salt, and pepper because carrots roast faster than beets. Roast carrots at 425°F for 20-25 minutes until caramelized and tender. Roast beets (wrapped in foil or in covered dish) at 400°F for 45-60 minutes until knife-tender. Alternatively, start beets first, then add carrots to the oven 20-30 minutes later so both finish simultaneously.
What are some common beet salad mistakes?
Common beet salad mistakes include: not roasting beets long enough (creating hard, crunchy texture), serving burrata cold from the fridge (it should be room temperature), over-dressing delicate greens (they wilt and become soggy), using canned beets instead of fresh roasted (completely different flavor), not balancing earthy beets with acid or sweetness (they taste one-dimensional), cutting beets too large (hard to eat), mixing colors together (red beets stain everything pink), and assembling too far ahead (greens wilt).
How long can beet salad stay in the fridge?
Roasted beets alone can stay refrigerated in airtight containers for 5-7 days and actually improve in flavor as they marinate in their own juices. However, assembled Burrata Salad Beet with greens, burrata, and dressing should not be stored – it must be served fresh. The burrata becomes watery and loses its creamy texture, greens wilt and become slimy, and the dressing makes everything soggy. Store components separately: roasted beets refrigerated, greens unwashed in produce bags, burrata in original liquid, dressing in sealed jar.
Are you supposed to drain burrata?
No, don't drain burrata until immediately before serving. The liquid (typically salted water or whey) keeps the cheese moist, fresh, and properly seasoned during storage. Draining it early causes the outer shell to dry out and the interior cream to thicken and lose its flowing quality. When ready to serve, remove burrata from liquid using your hands or a slotted spoon, let excess liquid drip off briefly, then place on your salad. The small amount of liquid clinging to the cheese is fine and won't affect the salad. Some chefs even use the burrata liquid in their vinaigrette for extra flavor.
Elegant Simplicity Made Delicious!
Now you have all the secrets to creating this incredible burrata salad beet that proves elegant entertaining doesn't require culinary school training or years of professional kitchen experience. From the fake burrata trick when you can't find the real thing to the butter-roasting technique that adds unexpected depth to earthly beets, this recipe shows that impressive food comes from thoughtful combination and smart technique rather than complicated cooking processes or expensive specialty equipment.
Want more stunning salads? Our Easy Steak And Queso Rice In 30 Minutes delivers tomato-basil perfection. Try our Healthy Mashed Potato Squash Recipe for sweet-salty summer refreshment. For heartier options, our Best Homemade Corn Salsa Recipe creates customizable bases for any toppings.
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Pairing
These are my favorite dishes to serve with Burrata Salad Beet
Burrata Salad Beet
Equipment
- 1 Baking sheet or oven rack (For roasting beets)
- 1 Aluminum foil (Wrap beets)
- 1 Sharp knife (Cutting roasted beets)
- 1 Large serving platter (Salad assembly)
- 1 Small bowl or jar (Mixing dressing)
- 1 Skillet (Toast nuts)
Ingredients
Roasted Beets
- 4 medium beets - red golden, or mixed
- 2 tablespoon olive oil - for roasting
- — — salt & pepper - to taste
- 2–3 sprigs fresh thyme - optional
Salad
- 8 oz burrata cheese - room temperature
- 4 cups arugula or baby greens - loosely packed
- ¼ cup pistachios or pine nuts - toasted
- 2 tablespoon basil leaves - torn
- 2 tablespoon mint leaves - torn
Dressing
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon balsamic vinegar or glaze
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- — — salt & pepper - to taste
Optional Add-ins
- — — edible flowers - garnish
- — — orange segments - citrus brightness
- — — pomegranate seeds - color + crunch
- — — microgreens - garnish
Instructions
- Roast the beets slowly until they become fully tender and easy to peel.
- Whisk together olive oil, balsamic, honey and mustard to create a balanced vinaigrette.
- Gently toast the nuts in a dry skillet until fragrant, golden, and crunchy.
- Arrange greens, beets, burrata, herbs, and nuts beautifully on a serving platter.
- Drizzle the vinaigrette evenly over the salad and add final seasonings before serving.
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