If you’re on the hunt for a salad that feels like a little celebration on your plate, you’ve got to try this Roasted Beet and Burrata Salad Recipe. It’s vibrant, fresh, and just the right balance of creamy burrata, sweet citrus, crunchy pistachios, and earthly roasted beets. Trust me, once you make this, you’ll be dreaming up excuses to serve it again and again.

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Why This Recipe Works

Bold Flavor Contrast: The sweetness of roasted beets complements the creamy burrata perfectly, while pops of citrus brighten every bite.
Simple Prep, Stunning Results: Roasting the beets in foil keeps them tender and juicy without drying out, and the basil oil ties everything together effortlessly.
Textural Delight: Pistachios add a wonderful crunch that balances the softness of the cheese and beets.
Visually Gorgeous: The mix of red and orange beets alongside vibrant oranges and basil makes this dish as beautiful as it is delicious.

Roasted Beet and Burrata Salad, colorful beet and burrata salad, easy roasted beet salad, healthy citrus beet salad, gourmet beet and burrata dish - The dish shows a colorful mix of layers starting with slices of yellow and red beets covering the base, topped with soft white dollops of cheese spread in round shapes. On top of this, there are sections of bright red citrus pieces and dark purple beet slices scattered around. Green leaves of basil are placed evenly over the dish, alongside small dollops of a bright green sauce. Crushed nuts are sprinkled lightly all over, adding texture. The whole arrangement sits on a white marbled surface, and the photo was taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Roasted Beet and Burrata Salad Recipe shines because of fresh, quality ingredients that complement each other so naturally. Plus, it’s flexible: you can pick your favorite beets or even swap up your citrus depending on what’s in season or what’s at the grocery.

Red and Orange Beets: Using a mix lends not just bold color, but subtle flavor differences that keep each bite interesting—plus smaller beets roast more evenly and quickly.
Burrata: Choose fresh burrata with a soft center for the creamiest texture that melts beautifully against the roasted beets.
Blood Orange and Cara Cara Orange: These sweet, juicy oranges add bright acidity and natural sweetness that cut through the richness of the cheese.
Pistachios: Toast them lightly for extra crunch and a toasty flavor that pairs so well with the salad’s sweetness.
Basil Leaves: Fresh basil adds herbal brightness and aroma, especially when used in the vibrant basil oil drizzle.
Olive Oil, Orange Juice & Kosher Salt: These simple pantry staples come together beautifully in the basil oil, elevating the salad with a zesty, herby finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Roasted Beet and Burrata Salad Recipe is how easy it is to tweak based on what you love or have on hand. Feel free to get creative with your toppings, swap out nuts, or add a touch more citrus zest for extra kick—you really can’t go wrong.

Variation: I sometimes add arugula or baby spinach under the salad for a peppery green base, which adds a lovely fresh contrast to the rich burrata.
Nut Swap: Walnuts or almonds work beautifully if you’re out of pistachios; just toast them lightly to bring out their flavor.
Vegan Adaptation: Substitute burrata with your favorite plant-based creamy cheese or a dollop of cashew cream for a dairy-free option.
Seasonal Twist: In winter, swapping oranges for grapefruit works great and adds a tart zip that’s refreshing.

Step-by-Step: How I Make Roasted Beet and Burrata Salad Recipe

Step 1: Roast the Beets Just Right

Start by preheating your oven to 375°F. Wash the beets well, trim their tops and bottoms, but don’t peel them yet—that happens later. Wrap the reds and oranges separately in foil (this keeps flavors pure!) and pop them on a baking sheet. Roast for about an hour, checking at 50 minutes if your beets are on the smaller side. You’ll know they’re done when a sharp knife slides through easily without resistance. Let them cool just enough to handle, then peel with a knife or simply rub the skin off with your hands (it comes off easily when roasted). Slice into halves then wedges — look at those colors!

Step 2: Whip Up the Bright Basil Oil

While your beets roast, toss basil leaves, olive oil, orange juice, and kosher salt into a wide jar or blender. Blend with an immersion blender or your countertop blender until smooth. The oil should feel light and pourable; if it’s too thick, add a splash more orange juice. This basil oil is the magic — it wakes up the salad with herbal zing and citrus freshness.

Step 3: Assemble Like a Pro

Arrange the orange slices on your serving platter first, laying down burrata balls in the center with care (they’re delicate!). Surround with wedges of roasted beets, then sprinkle chopped pistachios all over for crunch. Drizzle basil oil generously, a pinch of flaky sea salt on top, and finish with ripped basil leaves for that fresh, green pop. Serve immediately and watch everyone’s eyes light up.

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Tips from My Kitchen

Roasting Uniformly: Wrapping beets separately by color keeps roasting even and prevents mixing of flavors—plus, it looks stunning on the plate.
Peeling Ease: Cool roasted beets just enough to handle, then rub skins off with your hands or gently use a paring knife; peeling while hot can be tricky.
Basil Oil Balance: Don’t skimp on the orange juice in the basil oil—it’s the acidity that brightens and balances richness beautifully.
Serving Fresh: Burrata is best served at room temperature—pull it out of the fridge about 30 minutes before plating for max creaminess.

How to Serve Roasted Beet and Burrata Salad Recipe

Garnishes

When I serve this salad, I love scattering a little extra torn basil right before serving to amp up the fresh aroma. A sprinkle of flaky sea salt adds texture and contrast. If I’m feeling fancy, a handful of microgreens layered on top gives an elegant finish that guests always admire.

Side Dishes

This salad pairs beautifully with grilled chicken or a simple roasted fish for a light but satisfying meal. I also enjoy it alongside crusty bread or herby quinoa for a vegetarian-friendly spread that feels special but not fussy.

Creative Ways to Present

For a dinner party, I’ve plated this salad on long narrow platters for an elegant family-style presentation. Another favorite trick is serving individual portions in clear glass bowls so the colors really pop from every angle—such a feast for the eyes!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (lucky you!), store the roasted beets and basil oil separately in airtight containers in the fridge. Burrata is best eaten fresh, but you can hold off adding the cheese until serving to keep everything tasting bright and fresh.

Freezing

Since burrata and fresh citrus don’t freeze well, I don’t recommend freezing the full salad. However, you can freeze peeled roasted beets if you want to prep ahead—just thaw fully and reheat gently before assembling for the freshest taste.

Reheating

I warm leftover beets in a low oven (around 300°F) wrapped in foil until just heated through—overheating makes them mushy! Then drizzle basil oil and add fresh burrata and citrus right before serving for best results.

FAQs

Can I make this Roasted Beet and Burrata Salad Recipe ahead of time?

You can absolutely roast the beets and prepare the basil oil a day in advance, storing them separately in the fridge. For best texture and flavor, add the burrata and citrus slices just before serving.
What can I substitute if I can’t find burrata?

Fresh mozzarella balls make a good stand-in if burrata isn’t available, though you’ll miss out on that creamy center. Soft goat cheese or ricotta can also pair nicely in a pinch.
How do I know when the beets are perfectly roasted?

Test by poking the beets with a small sharp knife — if it slides in easily and the beet feels tender, they’re done. Roasting times vary with size, but roughly 50-60 minutes at 375°F is typical.
What’s the best way to peel roasted beets?

Once beets are cool enough to handle, their skins rub off easily with your fingers or a paper towel. Using a paring knife to help remove stubborn spots works fine too.
Can I use other nuts instead of pistachios?

Definitely! Toasted walnuts, almonds, or even pine nuts bring delicious crunch and flavor—choose whatever you prefer or have on hand.

Final Thoughts

This Roasted Beet and Burrata Salad Recipe has quickly become one of my favorite go-tos for when I want something that feels a bit fancy but is truly simple to pull off. The colors dazzle, the flavors sing together, and it always gets compliments. Next time you’re looking to wow guests or just treat yourself, give it a try — you’ll enjoy every bite as much as I do.