My neighbor served this gorgeous burrata salad with roasted beets last spring, and I literally could not stop eating it. The creamy burrata, earthy sweet beets, and tangy balsamic dressing made me realize salads don't have to be boring. This Burrata Salad Beet recipe has become my go-to whenever I need something that looks fancy but comes together in under 30 minutes. My husband, who usually picks the cheese off everything, actually goes back for seconds.
Why You'll Love This Recipe
Burrata Salad Beet is the perfect answer when you want healthy salad recipes that actually taste indulgent. This beet salad combines roasted beets with creamy burrata cheese, peppery arugula, crunchy pine nuts, and a simple balsamic reduction. My sister made it for a Friday night appetizer spread and people kept asking where she ordered it from. The roasted beet salad base makes it filling enough to be a main course, and the burrata adds that restaurant-quality touch.
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What You'll Need
Just a handful of simple ingredients create this stunning beet and burrata salad. I keep most of this on hand, which makes it perfect for last-minute entertaining or when I need delicious salads fast.
Main Ingredients
- 4 medium beets (red, golden, or mixed), about 1 pound
- 8 ounces fresh burrata cheese (about 2 balls)
- 4 cups fresh arugula or mixed greens
- ¼ cup pine nuts, toasted
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ cup balsamic reduction (store-bought or homemade)
- 1 teaspoon honey
- Salt and black pepper to taste
- Fresh basil or mint leaves (for garnish)
Optional Extras
Add roasted carrots for a colorful twist, crumbled goat cheese if you can't find burrata, or candied walnuts instead of pine nuts. My mom always adds a handful of dried cranberries because she loves the sweet-tart contrast.
Want perfect results? Use the measurements in the recipe card.
How to Make Burrata Salad Beet
Roast the Beets
Preheat your oven to 400°F (200°C). Trim the beet greens and scrub the beets clean. Wrap each beet individually in foil, place on a baking sheet, and roast for 45 to 60 minutes until they're tender when pierced with a fork. Let them cool slightly, then peel off the skins with your hands or a paper towel. The skins should slip right off. Cut into wedges or cubes. This step for roasted beets is crucial for bringing out their natural sweetness.
Toast the Pine Nuts
While the beets roast, add pine nuts to a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring constantly, until they're golden and fragrant. Watch them carefully because they burn fast. My daughter learned this the hard way and we had to start over with a fresh batch.
Prepare the Arugula Base
Arrange the fresh arugula on a large serving platter or individual plates. The peppery bite of arugula pairs perfectly with the sweet roasted veggies in this beet burrata salad. You can also use mixed greens if you prefer something milder.
Can I use canned beets instead of roasting fresh ones?
Yes, but fresh roasted beets taste way better and have a deeper, sweeter flavor. If you're short on time, canned beets work in a pinch. Just drain them well and pat dry before adding to the salad.
Assemble the Salad
Scatter the roasted beet wedges over the arugula. Tear the burrata cheese into large pieces and place them throughout the salad. The creamy center of the burrata will ooze out and create a natural dressing. Sprinkle the toasted pine nuts on top, then drizzle with olive oil and balsamic reduction. Season with salt and pepper, and finish with fresh herbs.
Aliana's Top Tip
The secret to making this burrata salad recipe restaurant-quality is using the freshest burrata you can find.
Check the date and use it within a day or two of purchase because burrata doesn't last long.
Also, don't skip roasting the beets yourself if you have time.
The caramelized edges and concentrated sweetness you get from roasting make all the difference compared to boiled or canned.
My sister tried this with pre-cooked beets once and said it just wasn't the same.
Trust me, the extra 45 minutes in the oven is worth it for this beet and burrata salad.
Ingredient Substitutions & Variations
Swap the beets for roasted carrots and beets together if you want more color and sweetness. You can also add roasted tomatoes for a burrata caprese salad vibe. Instead of arugula, try this as an arugula burrata salad with extra peppery greens, or use baby spinach for something milder. For recipes with burrata cheese that are dairy-free, substitute with cashew cream or vegan mozzarella, though the texture won't be quite as creamy. Add chickpeas or white beans to make this burrata dinner more filling and protein-packed.
Storage & Reheating Instructions
Store the components separately for best results. Keep roasted beets in an airtight container in the fridge for up to 5 days. The burrata should be eaten fresh and doesn't store well once torn. Arugula wilts quickly, so only dress and assemble what you'll eat immediately. If you have leftover roasted beets, toss them into grain bowls, blend them into hummus, or add to other beetroot salad recipes throughout the week.
What to Serve With Burrata Salad Beet
This works beautifully as one of those salad side dishes alongside grilled chicken, steak, or fish. I also love serving it as part of a burrata platter with crusty bread, olives, and cured meats for easy get together food dinners. It pairs perfectly with soup and salad combos, especially tomato soup or butternut squash soup in the fall. For a complete vegetarian meal, serve this red beet salad with roasted vegetable pasta or a hearty grain like farro.
FAQs About Burrata Salad Beet
What's the difference between burrata and mozzarella?
Burrata has a thin mozzarella shell filled with cream and soft cheese curds, making it richer and creamier than regular mozzarella. When you cut into it, the creamy center flows out, which is perfect for this salad with burrata cheese.
How do I make balsamic reduction at home?
Simmer 1 cup of balsamic vinegar in a small saucepan over medium heat for 10 to 15 minutes until it reduces by half and coats the back of a spoon. Let it cool before using.
Can I make this salad ahead of time?
You can roast the beets and make the balsamic dressing ahead, but wait to assemble until just before serving. The arugula will wilt if dressed too early, and the burrata is best fresh.
Can I add other vegetables to this salad?
Absolutely! This works great as a carrot salad base too, or try adding roasted butternut squash, crispy brussels sprouts, or caramelized onions for extra flavor and texture.
More Recipes You'll Love
If you loved this burrata salad beet recipe, you'll want to try my Arugula Beet Salad with Goat Cheese, which has a similar flavor profile but with tangier cheese. Or check out my Roasted Vegetable Quinoa Bowl for another healthy option packed with roasted veggies. For more light recipes and all red food ideas, my Tomato Burrata Appetizer is always a crowd-pleaser. You'll find all of these delicious salads and more in my DINNER category.
Put your own flair on this dish? Tag me on Pinterest @AlianaRecipes; your creativity could inspire someone else!
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Pairing
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