Easy Roasted Beet and Burrata Salad Recipe
This Easy Roasted Beet and Burrata Salad is a vibrant and delicious combination of tender roasted beets, peppery arugula, creamy burrata cheese, and a tangy balsamic glaze. Perfect as a light lunch or elegant starter, the salad is enhanced with simple seasonings and optional garnishes like fresh herbs and toasted nuts to add texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables and Greens
- 3 medium beets (red or golden)
- 2 cups arugula or mixed greens
Dressing and Seasoning
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic glaze
Dairy
- 2 balls (4 oz each) burrata cheese
Optional Garnishes
- 1 tablespoon chopped fresh basil or mint
- 1 tablespoon toasted pine nuts or walnuts
Instructions
- Preheat and Prepare Beets: Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap each beet individually in foil. Place them on a baking sheet ready for roasting.
- Roast Beets: Roast the wrapped beets in the oven for 45 to 60 minutes until they are tender and can be easily pierced with a knife. The roasting time depends on the size of the beets.
- Cool and Peel Beets: Let the roasted beets cool slightly so they are safe to handle. Once cooled, rub off their skins gently with a paper towel or your hands. Then cut the peeled beets into wedges or slices, according to your preference.
- Toss Beets with Seasoning: Place the beet pieces in a mixing bowl and add olive oil, salt, and black pepper. Toss them gently but thoroughly to ensure the beets are evenly coated with the seasoning.
- Assemble the Salad: Lay out the arugula or mixed greens evenly on a serving platter or on individual plates. Arrange the seasoned roasted beets on top of the greens.
- Add Burrata: Place the burrata cheese balls in the center of the salad or tear the cheese into smaller pieces and scatter it over the salad to add creamy richness.
- Finish and Garnish: Drizzle balsamic glaze over the salad for a sweet and tangy finish. Optionally, sprinkle with chopped fresh basil or mint and toasted pine nuts or walnuts to add fragrant herbaceous notes and crunch.
- Serve: Serve the salad immediately to enjoy the delightful contrast of warm roasted beets with cool creamy burrata and fresh greens.
Notes
- You can substitute arugula with any mixed greens or baby spinach if preferred.
- Balsamic glaze adds a concentrated sweet tang; if unavailable, reduce balsamic vinegar by simmering until syrupy.
- To peel beets easily after roasting, wearing gloves is recommended to avoid staining your hands.
- To toast pine nuts or walnuts, dry roast them in a skillet over medium heat for 2-3 minutes until fragrant, stirring constantly.
- This salad is best served immediately but roasted beets can be refrigerated for up to 3 days.
