If you’re craving a salad that’s a feast for both your taste buds and your eyes, look no further than the Easy Roasted Beet and Burrata Salad Recipe. This stunning salad is all about layering deeply roasted beets with luxuriously creamy burrata, crisp greens, crunchy nuts, and a sweet balsamic drizzle. Every forkful delivers gorgeous color, irresistible contrast in texture, and a vibrant balance of earthy, nutty, and tangy flavors that transform even the simplest meal into something celebration-worthy.

Easy Roasted Beet and Burrata Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Easy Roasted Beet and Burrata Salad Recipe is in its thoughtfully chosen, unfussy ingredients. Each one plays a unique role—contributing color, richness, freshness, or crunch—to turn a humble salad into a restaurant-worthy delight.

Beets (red or golden), for an earthy sweetness and that jewel-toned pop; use what you love or mix both varieties for color drama.
Olive oil, to help those beets roast to perfection and for a luxurious drizzle at the end.
Salt, essential for bringing out the natural flavor of the roasted beets.
Black pepper, just a touch to provide contrast and a subtle kick.
Mixed greens or arugula, for a peppery, fresh lift that balances the richness of the cheese.
Fresh burrata cheese, the creamy centerpiece that takes the salad from good to extraordinary—don’t substitute this!
Toasted walnuts or pistachios, for a crunchy, nutty finish; toasting unlocks a deeper flavor that’s so worth it.
Balsamic glaze, a syrupy, sweet-tart drizzle that ties everything together and adds visual flair.
Extra virgin olive oil (for drizzling), another layer of silky richness at the very end.
Fresh basil or mint leaves (optional), for a fragrant, herbal pop that brightens the plate and your palate.

How to Make Easy Roasted Beet and Burrata Salad Recipe

Step 1: Roast the Beets

Preheat your oven to 400°F (200°C). Scrub the beets well—no need to peel yet—and trim off any leaves or roots. Wrap each beet snugly in foil and place them on a baking sheet. This steam-roasting method locks in moisture, ensuring the beets become meltingly tender. Bake for 45 to 60 minutes, until you can easily insert a fork all the way through. The aroma alone will let you know something special is on the way!

Step 2: Peel and Slice the Beets

Once the beets are cool enough to handle, gently slip off their skins (they come off like magic after roasting). Slice into rustic wedges or elegant rounds—your choice! This step is endlessly satisfying and one of the reasons the Easy Roasted Beet and Burrata Salad Recipe always feels so connected to the seasons.

Step 3: Build Your Salad Base

On a large platter or in your favorite wide bowl, spread a generous bed of mixed greens or peppery arugula. These greens act as a crisp foundation, supporting the soft beets and creamy burrata. If your greens have a little chill from the fridge, they’ll keep everything extra refreshing.

Step 4: Add the Beets and Burrata

Arrange the beet slices over your greens in an artful pattern for maximum color impact. Then, gently tear the burrata into bite-sized chunks—don’t worry about perfection here. Dot the creamy pieces evenly across the salad, allowing the soft centers to slightly melt into the greens and beets.

Step 5: Top with Nuts and Drizzle

Scatter toasted walnuts or pistachios all over the salad, making sure every serving will get a bit of nutty crunch. Finish by drizzling with balsamic glaze and a touch more extra virgin olive oil to bring out all the flavors. A final sprinkle of flaky salt or freshly cracked pepper is always a welcome touch.

Step 6: Garnish and Serve

Tuck a few fresh basil or mint leaves between the beets and cheese for a pop of aromatic green. Serve the Easy Roasted Beet and Burrata Salad Recipe immediately, preferably while the beets are just slightly warm and the burrata is decadently gooey.

How to Serve Easy Roasted Beet and Burrata Salad Recipe

Garnishes

Go simple or go bold! Delicately torn basil or mint leaves add a burst of color and garden-fresh aroma. For a festive table, a few edible flowers scattered on top make the Easy Roasted Beet and Burrata Salad Recipe look downright celebratory. Don’t forget a final drizzle of good olive oil for shine and flavor.

Side Dishes

This salad plays beautifully with so many dishes. Pair it with crusty sourdough, herby focaccia, or even crostini for a satisfying meal. It also pairs perfectly with grilled chicken, seared fish, or a vibrant bowl of lentil soup. You’ll find it’s a crowd-pleaser as either a main course or an elegant starter.

Creative Ways to Present

Want to impress? Serve your Easy Roasted Beet and Burrata Salad Recipe layered in individual glass jars for a stunning picnic option, or arrange it in a rainbow pattern across a large platter—perfect for a dinner party centerpiece. For a bite-sized appetizer, pile a bit of salad on endive leaves or crostini.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover salad, transfer it into an airtight container and refrigerate for up to 2 days. For best texture, store the beets, greens, and burrata separately if possible; this keeps the greens crisp and prevents the cheese from becoming too runny.

Freezing

While the beets alone can be frozen after roasting, the burrata and greens do not freeze well. If you want to prep ahead, freeze the peeled, sliced roasted beets in a single layer, then thaw overnight in the fridge before assembling your Easy Roasted Beet and Burrata Salad Recipe.

Reheating

To gently rewarm the beets for a fresh-from-the-oven feel, microwave for 30 seconds or quickly sauté in a dry pan until just warmed. Never heat the burrata; its magic is in its creamy center best served at room temperature.

FAQs

Can I use pre-cooked or canned beets instead of roasting fresh ones?

Absolutely! Pre-cooked or vacuum-packed beets offer a fantastic shortcut if you’re pressed for time. Just make sure to drain and pat them dry for the best flavor and texture.

What’s the difference between burrata and mozzarella?

While both cheeses start with mozzarella, burrata is filled with rich, creamy stracciatella and cream, making it much softer and more decadent. For the Easy Roasted Beet and Burrata Salad Recipe, only burrata delivers that luscious, melting texture.

How do I toast nuts for the salad?

Simply toss your walnuts or pistachios in a dry skillet over medium heat, stirring constantly for 2-4 minutes, until they’re golden, fragrant, and just starting to darken. Let them cool before adding to the salad for maximum crunch.

Can I make the salad in advance?

Definitely! You can roast and slice the beets ahead of time, and toast the nuts too. Assemble everything just before serving to keep the greens fresh and the burrata divine.

What’s a good substitute if I don’t have balsamic glaze?

A reduced balsamic vinegar is a great stand-in—just simmer regular balsamic until it thickens. Alternatively, a splash of good-quality balsamic vinegar works in a pinch, though the salad will be less sweet and syrupy.

Final Thoughts

Once you try the Easy Roasted Beet and Burrata Salad Recipe, you’ll understand why it’s a go-to favorite for weeknights and special occasions alike. The colors, textures, and flavors never fail to impress, and assembly is delightfully simple. So gather your ingredients, don’t be shy with that burrata, and treat yourself to a salad that’s every bit as incredible as it looks!

Easy Roasted Beet and Burrata Salad Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Easy Roasted Beet and Burrata Salad is a delightful mix of earthy beets, creamy burrata cheese, crunchy nuts, and tangy balsamic glaze. It’s a vibrant and flavorful salad that makes a perfect appetizer or light meal for any occasion.

Ingredients

Scale

For the Roasted Beets:

3 medium beets
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Salad:

5 oz mixed greens or arugula
2 balls fresh burrata cheese
1/4 cup toasted walnuts or pistachios
2 tablespoons balsamic glaze
1 tablespoon extra virgin olive oil (for drizzling)
fresh basil or mint leaves for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the beets: Wash and trim the beets, then wrap each in foil and place on a baking sheet. Roast for 45-60 minutes, or until fork tender. Let cool, then peel and slice into wedges or rounds.
Assemble the salad: In a large bowl or on a platter, arrange the mixed greens or arugula. Top with roasted beet slices and tear the burrata into pieces, placing them evenly over the salad. Sprinkle with toasted walnuts or pistachios. Drizzle with balsamic glaze and a bit of olive oil. Garnish with fresh basil or mint if desired. Serve immediately.