Roasted Beet Salad with Burrata
Earthy, yet sweet, roasted beets are paired with creamy burrata and a bright orange vinaigrette for an appetizer in which winter produce shines.
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If you can find them I love using multiple colors of beets to give the salad pops of color and dimension. When you trim the tops off the beets save the greens and use them as you would other leafy greens.
Roasted Beet Salad with Burrata
Table of contents
Key Ingredients in This Recipe
- Beets – Beets are a healthy root vegetables with earthy flavor. Roasting them until they are extremely tender brings out their unique flavor. They are wrapped in aluminum foil when cooked so the skin can easily be slipped off when they are tender.
- Burrata – Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. It has become very popular in recent years for its rich, clean flavor. The cold, creamy cheese is the perfect contrast to the earthy flavor of the roasted beets.
- Pistachio – Pistachios are actually the seed of a plant belonging to the cashew family rather than a nut. They come in shells which are easily peeled away to reveal mild, slightly soft and sweet meat.
How to Make Roasted Beet Salad with Burrata
- Roast beets. Preheat oven to 375ºF (190ºC). Trim the tops off the beets if needed and scrub completely. Drizzle the beets with olive oil and season with salt and pepper. Individually wrap each beet tightly in aluminum foil. Roast until the beets are tender, about 1 hour.
- Peel beets. Remove from the oven and let the beets cool. Once cool rub the beets to peel the skins and discard. Cut the beets into quarters.
- Make the orange vinaigrette. Add the orange juice, olive oil, honey and Dijon to a small mixing bowl and whisk to combine. Season to taste with salt and pepper.
- Serve. Arrange beets in a shallow serving bowl. Add the burrata to the middle and drizzle with the orange vinaigrette. Top with the pistachios and garnish with arugula and fennel fronds if using. Serve immediately with grilled bread.
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Tips and Tricks for This Recipe
- Be careful when working with beets as they can stain everything they come in contact with so I’d recommend wearing gloves.
- If you’re cooking with multiple color beets such as the typical crimson beets or the bright orange varieties, I’d recommend keeping them separate until serving, so the colors don’t bleed into one another.
Roasted Beet Salad with Burrata
Ingredients:
For the roasted beets:
- 6 medium beets (mix of red or yellow)
- ¼ cup extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Orange vinaigrette:
- ¼ cup freshly squeezed orange juice
- ¼ cup extra-virgin olive oil
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For serving:
- 8 ounces burrata
- ¼ cup chopped pistachios
- Handful wild arugula, for garnish (optional)
- Fennel fronds, for garnish (optional)
- Grilled bread
Instructions:
For the roasted beets:
- Preheat oven to 375ºF (190ºC). Trim the tops off the beets if needed and scrub completely. Drizzle the beets with olive oil and season with salt and pepper. Individually wrap each beet tightly in aluminum foil. Roast until the beets are tender, about 1 hour.
- Remove from the oven and let the beets cool. Once cool rub the beets to peel the skins and discard. Cut the beets into quarters.
Orange vinaigrette:
- Add the orange juice, olive oil, honey and Dijon to a small mixing bowl and whisk to combine. Season to taste with salt and pepper.
For serving:
- Arrange beets in a shallow serving bowl. Add the burrata to the middle and drizzle with the orange vinaigrette. Top with the pistachios and garnish with arugula and fennel fronds if using. Serve immediately with grilled bread.
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Absolutely delicious!!
So happy to hear you enjoyed Evelyne!! Thanks for sharing!