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Burrata Salad Beet A colorful salad of roasted red and golden beets, fresh arugula, and a whole burrata in the center, topped with seeds and herbs.

Burrata Salad Beet

A vibrant, elegant beet and Burrata Salad Beet featuring sweet roasted beets, creamy burrata, peppery greens, toasted nuts, and a honey-balsamic vinaigrette. Restaurant-worthy looks with minimal effort.
5 from 1 vote
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Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean-inspired, Modern
Keyword: Beet and burrata salad with pine nuts, Beet and burrata salad with pistachio, Burrata salad beet balsamic, Burrata salad beet dressing, Burrata salad beet ingredients, Burrata salad beet recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Assembly Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 330kcal
Cost: $18

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.
    Roasted beets in red and golden colors resting on foil, seasoned with herbs and black pepper, displayed on a wooden cutting board.
  • Whisk together olive oil, balsamic, honey and mustard to create a balanced vinaigrette.
    A skillet filled with whole pistachios being toasted, stirred with a wooden spoon on a light-colored surface.
  • 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.
    A skillet filled with whole pistachios being toasted, stirred with a wooden spoon on a light-colored surface.
  • Drizzle the vinaigrette evenly over the salad and add final seasonings before serving.
    A colorful salad of roasted red and golden beets, fresh arugula, and a whole burrata in the center, topped with seeds and herbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 220g | Calories: 330kcal (17%) | Carbohydrates: 22g (7%) | Protein: 10g (20%) | Fat: 24g (37%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 35mg (12%) | Sodium: 270mg (12%) | Potassium: 570mg (16%) | Fiber: 3g (13%) | Sugar: 16g (18%) | Vitamin A: 1300IU (26%) | Vitamin C: 10mg (12%) | Calcium: 160mg (16%) | Iron: 1.5mg (8%)
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