If you’re craving a salad that feels both indulgent and fresh, let me introduce you to this fan-freaking-tastic Roasted Beet and Burrata Salad Recipe. It’s one of those dishes that makes you feel like a gourmet chef without all the fuss. The sweetness of roasted beets, the creamy decadence of burrata, and the zesty brightness of oranges come together in perfect harmony. Stick with me, and I’ll walk you through every step so you can wow yourself and anyone sitting across from you at the table.

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Why This Recipe Works

Contrast of Flavors: The earthy sweetness of beets paired with creamy burrata and bright citrus keeps your palate excited.
Simple Yet Elegant: Minimal ingredients come together beautifully to look and taste like a fancy dish.
Basil Oil Magic: This fresh herb oil brightens the salad and adds a buttery richness without heaviness.
Perfect Balance of Textures: Soft cheese, tender beets, crunchy pistachios—each bite is a delightful experience.

Roasted Beet and Burrata Salad, beet and burrata salad, healthy beet salad, citrus beet salad, gourmet beet salad - 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 its thoughtfully chosen ingredients. Each one brings a unique element, and together they create a fresh, colorful plate that’s as satisfying to eat as it is to look at. When you shop for this salad, look for small, firm beets and a luscious, creamy burrata for maximum flavor.

Roasted Beet and Burrata Salad, beet and burrata salad, healthy beet salad, citrus beet salad, gourmet beet salad - Flat lay of three small red beets, three small orange beets, two whole burrata balls, one small blood orange cut in half showing the vibrant interior, one medium cara cara orange halved revealing the pinkish flesh, a small white bowl with chopped pistachios, a small white bowl with loosely packed fresh basil leaves, a small white bowl of bright green basil oil, a small white bowl of olive oil, a small white bowl of fresh orange juice, a small white bowl of kosher salt, and a few whole basil leaves scattered gently around, all ingredients fresh and natural, no packaging, arranged with perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Red and orange beets: Roasting brings out their natural sweetness, and using two colors adds a beautiful contrast.
Burrata balls: Creamy and mild, these are the star cheese that makes the salad rich without overpowering the other elements.
Blood and cara cara oranges: Their juicy, tangy sweetness adds a zesty brightness that cuts through the richness.
Pistachios: A lovely crunch and subtle nutty flavor that also adds color and texture.
Basil leaves: Fresh herbaceous notes that complement both the cheese and the citrus.
Flaky sea salt: Adds bursts of flavor and a subtle crunch.
Olive oil: For the basil oil – choose a good quality one to really bring out fresh flavors.
Orange juice: Mixed into the basil oil to add a hint of acidity and sweetness.
Kosher salt: Enhances all the flavors in the basil oil without being too intense.

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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.

Tweak to Your Taste

I love sharing this Roasted Beet and Burrata Salad Recipe because it’s so easy to make your own. I often swap out pistachios for walnuts when I want a deeper nutty flavor or add a drizzle of balsamic glaze for a touch of sweet acidity. You can totally make it your own—trust me, little tweaks go a long way to keep it feeling fresh every time you serve it.

Nut Swap: I once tried toasted almonds instead of pistachios and was pleasantly surprised by the extra crunch and mild sweetness.
Citrus Variations: If you can’t find blood oranges, navel oranges work just as well, and lemons add a sharp zing if you fancy more tartness.
Herb Flexibility: I sometimes add mint along with basil for a whimsical fresh twist that’s perfect for summer.
Vegan Version: Swap burrata for creamy avocado slices or a cashew-based cheese for a plant-based option.

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

Step 1: Roast Those Beets to Sweet, Tender Perfection

First, preheat your oven to 375°F. Give your beets a good wash and trim off the stems. I like grouping the reds together and the orange ones separately, then loosely wrapping them in foil so they roast evenly without losing moisture. Pop them on a baking sheet and roast for about an hour—but honestly, the best test is poking a small sharp knife in; when it slides in easily, you’re golden. Smaller beets might only take around 45 minutes, so keep an eye on those.

Step 2: Peel and Slice Like a Pro

After roasting, let those beets cool just enough so you can handle them comfortably. I usually trim the tops and bottoms, then peel with a knife—using gloves helps if you want to avoid beet-stained fingers! Slice each beet in half lengthwise, then cut into wedges. The vibrant colors always make me smile at this point—trust me, it’s worth the little bit of prep.

Step 3: Whip Up the Basil Oil While the Beets Roast

This basil oil is a game changer. Throw basil leaves, olive oil, orange juice, and kosher salt into a wide-mouthed jar and blend with an immersion blender. If it feels too thick, splash in a bit more orange juice to thin it. The bright herby aroma is such a good sign—this drizzle lifts the entire salad.

Step 4: Assemble Your Masterpiece

Lay down slices of your blood and cara cara oranges on a platter. Gently place the burrata balls right in the center—they’re the creamy heart of this dish. Arrange the beet wedges around the cheese with care, then sprinkle the chopped pistachios on top. Drizzle generously with the basil oil, add a pinch or two of flaky sea salt, and finish with torn basil leaves for that fresh herb kick. Voilà, your salad is ready to impress!

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Pro Tips for Making Roasted Beet and Burrata Salad Recipe

Toss Beets in Oil Before Roasting: It adds a subtle richness and helps skins loosen up, making peeling easier.
Use Gloves When Peeling: Keeps your hands free of beet stains, trust me—it’s a time saver!
Serve at Room Temperature: I find this really helps the flavors shine, especially the creamy texture of burrata.
Make Basil Oil Fresh: Basil can oxidize quickly—blend right before serving for the brightest taste and color.

How to Serve Roasted Beet and Burrata Salad Recipe

Roasted Beet and Burrata Salad, beet and burrata salad, healthy beet salad, citrus beet salad, gourmet beet salad - A white plate holds a colorful salad with three main layers: the bottom layer is made of orange and yellow sliced beets, and bright red citrus segments, arranged spread out and overlapping; on top of this are dark purple roasted beet wedges scattered across; then, three dollops of soft, white burrata cheese are placed evenly around the plate, slightly melted. The dish is drizzled with a rough green herb sauce over everything, and sprinkled with chopped pistachios and fresh basil leaves, adding texture and green color spots. Two gold spoons rest on the right side of the plate. The background is a white marbled surface with a small jar of sauce on the top left, a bowl with chopped pistachios on the bottom right, and citrus peel pieces scattered at the bottom. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For garnishes, I love scattering torn fresh basil leaves right on top—it adds such a lovely smell and fresh pop. The crunchy pistachios are non-negotiable in my book, but sometimes I add microgreens or a sprinkle of cracked black pepper for a little extra oomph.

Side Dishes

This salad pairs beautifully with simple grilled chicken or roasted fish if you want a light main course. I’ve also served it alongside crusty artisan bread and a chilled glass of Sauvignon Blanc—the perfect casual yet elegant meal.

Creative Ways to Present

One of my favorite presentation ideas is arranging the salad components in individual glass jars for a fancy dinner party—so colorful and classy! You can also spread beet wedges on a long rectangular plate and nestle burrata balls between, topped with edible flowers for special occasions.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare!), store the roasted beets separately in an airtight container in the fridge for up to 4 days. Keep the burrata and basil oil chilled separately to avoid sogginess.

Freezing

Honestly, I don’t recommend freezing this salad because burrata and fresh basil oil don’t freeze well. The texture and flavor can suffer, so it’s best enjoyed fresh.

Reheating

When reheating the roasted beets, gently warm them in a low oven or microwave just until lukewarm—avoid overheating, which can dry them out. Add the basil oil and burrata fresh when you’re ready to serve.

FAQs

Can I use pre-cooked beets for this salad?

Absolutely! Pre-cooked or vacuum-sealed beets save time and work perfectly. Just slice and assemble with the rest of the ingredients, then drizzle with basil oil for that fresh flavor burst.
What’s the best way to peel roasted beets?

After roasting, the skins slip right off with a gentle rub using your fingers or a paring knife. Wearing gloves can help prevent staining your hands. If the skins are stubborn, peeling with a small knife is effective too.
Can I prepare the basil oil ahead of time?

You can, but it’s best to make basil oil the same day you plan to serve. Basil tends to oxidize and lose its vibrant color and flavor if stored too long, so fresh blending gives the best taste and appearance.
What can I substitute for burrata?

If you can’t find burrata, fresh mozzarella or ricotta are good stand-ins that still provide a creamy texture, though the salad won’t be quite as rich. For vegan options, avocado or a nut-based cheese can work well too.

Final Thoughts

This Roasted Beet and Burrata Salad Recipe remains one of my go-to dishes when I want to impress guests with something fresh, seasonal, and bursting with flavor. Every component feels thoughtful but easy enough to whip up on a weeknight, too. Honestly, it’s the kind of recipe that makes you look forward to salad again, and I can’t wait for you to try it and love it as much as I do!