If you’re on the hunt for a stunning, fresh, and truly flavor-packed dish, this Easy Roasted Beet and Burrata Salad will make you swoon. It’s a glorious medley of jewel-toned beets, creamy burrata, juicy citrus, and a dazzling basil oil—so simple, totally irresistible, and perfect for any occasion.
Why You’ll Love This Recipe
- Simply Gorgeous Presentation: A breathtaking palette of colors from the beets and citrus that instantly wows every guest before the first bite.
- Deceptively Easy: Minimal prep and straightforward steps mean you get a restaurant-worthy salad without fuss or fancy techniques.
- Flavor & Texture Dream: Creamy burrata, earthy roasted beets, bright citrus, and crunchy pistachios—every bite is irresistibly balanced.
- Customizable and Seasonal: Mix up the beets, citrus, or herbs based on what looks best at the market or what’s in your fridge!
Ingredients You’ll Need
What makes Easy Roasted Beet and Burrata Salad so magical is just how simple each ingredient is—and how they all shine together! Every item adds a little something special: from sweet earthiness and creamy decadence to bursts of citrus and fresh, herbal notes.
- Red and orange beets: Their natural sweetness and vibrant color become irresistible after roasting, plus using two shades adds eye-catching contrast.
- Burrata balls: A creamy, dreamy cheese that oozes when cut—think mozzarella on the outside, rich cream within. It’s the crowning glory!
- Blood orange: Adds complex tartness and a dramatic ruby hue. If you can’t find blood oranges, use any brightly colored orange.
- Cara Cara orange: These are extra sweet and colorful, but any juicy orange will work to brighten everything up.
- Pistachios: For irresistible crunch and a pop of nutty flavor—plus, their green color looks beautiful on the salad.
- Basil leaves: Fresh and slightly peppery, basil ties together the salad with a burst of herbal lift, especially when torn just before serving.
- Flaky sea salt: Finishing the salad with a sprinkle of this really wakes up all the flavors—don’t skip it!
- Fresh basil oil: Made with basil, olive oil, orange juice, and a pinch of salt, this sauce adds a bright, silky finish that ties everything together.
- Olive oil: The base of the basil oil—choose a fruity extra-virgin for best flavor.
- Orange juice: Blends with the basil to give the oil a gorgeous, sunshiny note.
- Kosher salt: Balances the basil oil and helps all those vibrant flavors sing.
Variations
The base of this Easy Roasted Beet and Burrata Salad is endlessly customizable! Whether you want to tweak it for a dietary swap or just play with what’s in your pantry, there are so many ways to make it uniquely yours.
- Change up the citrus: Use grapefruit, mandarins, or even segments of tangy tangerine for a fun twist and extra color.
- Swap in goat cheese or feta: If you can’t find burrata, creamy goat cheese or a tangy feta crumbling works beautifully here.
- Add leafy greens: Toss in some peppery arugula or baby spinach for more greens and extra freshness.
- Try different nuts: Don’t have pistachios? Toasted walnuts, almonds, or pecans make an equally crunchy substitute.
- Make it vegan: Simply skip the cheese and add more nuts or avocado for creaminess!
How to Make Easy Roasted Beet and Burrata Salad
Step 1: Roast Your Beets
Preheat your oven to 375°F. Give your beets a gentle scrub, keeping red and orange varieties separate to keep their colors vibrant. Loosely wrap the beets in foil (grouping colors together) and roast them on a baking sheet for about an hour until a knife easily pierces through. Smaller beets roast faster, so check them early!
Step 2: Peel & Slice Beets
Once the beets are cool enough to handle, trim the ends, then use a small knife to slip off their skins (so satisfying!). Cut each beet in half and then into pretty, chunky wedges. Don’t worry if your fingers get stained—wear gloves if you want to keep things clean!
Step 3: Blend the Basil Oil
While the beets roast, make your basil oil. Blend the basil leaves, olive oil, orange juice, and kosher salt with an immersion blender or in a regular blender until smooth and pourable. If it’s too thick, add an extra splash of orange juice to get that beautiful drizzleable texture.
Step 4: Assemble the Salad
On a large platter, arrange your citrus slices as the base. Carefully place burrata balls right on top—it’s okay if they ooze and spread! Nestle the roasted beet wedges around the cheese, then scatter with chopped pistachios. Finish with a lush drizzle of basil oil, a sprinkle of flaky sea salt, and a generous shower of torn fresh basil. Serve right away and bask in the applause!
Pro Tips for Making Easy Roasted Beet and Burrata Salad
- Tame Color Bleeding: Keep red, golden, and orange beets wrapped and roasted separately to preserve their vibrant hues instead of a muddled blend.
- Citrus Segment Magic: For dramatic flair, use a sharp knife to “supreme” your oranges—removing all pith and membranes makes for juicy, jewel-like segments.
- Serve Burrata at Room Temperature: Let your burrata warm up slightly before assembling so it’s irresistibly creamy and the center flows beautifully over the salad.
- Herb Oil Freshness: Use the freshest basil you can find for the basil oil—older leaves can taste a bit bitter, but garden-fresh gives you ultra-bright flavor.
How to Serve Easy Roasted Beet and Burrata Salad
Garnishes
A generous scattering of torn fresh basil and extra chopped pistachios make this Easy Roasted Beet and Burrata Salad look like a celebration. For a finishing touch, add a sprinkle of flaky sea salt right before serving—it heightens every flavor and adds a lovely sparkle.
Side Dishes
This salad is wonderfully versatile—it shines on a simple lunch table with crusty bread or alongside grilled chicken, salmon, or even a roasted veggie platter. It’s equally at home as a colorful starter for a dinner party. If you want to lean Mediterranean, try pairing it with lemony couscous or herby orzo.
Creative Ways to Present
Build the salad on a big, beautiful platter so everyone can see the layers of color and texture, or serve it on individual plates for an elegant dinner vibe. For your next gathering, try mini versions in jars or glasses for the prettiest, most portable appetizers. Or top with edible flowers to make it absolutely garden-party ready!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Easy Roasted Beet and Burrata Salad (lucky you!), transfer it to an airtight container and refrigerate promptly. It’s best enjoyed within a day for maximum freshness—just keep in mind the burrata may lose some of its creamy structure over time.
Freezing
Unfortunately, this isn’t a freezer-friendly salad—both the roasted beets and especially the burrata don’t hold up to freezing and thawing. Instead, try prepping your roasted beets ahead and storing them in the fridge, ready for quick assembly throughout the week!
Reheating
There’s no need to reheat—this salad shines brightest served chilled or at room temperature. If using pre-cooked, refrigerated beets, let them come to room temp before assembling so all those wonderful flavors are vivid and bright.
FAQs
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Can I use pre-cooked or packaged beets instead of roasting fresh ones?
Absolutely! While roasting brings out maximum sweetness and flavor, packaged cooked beets are a super-speedy swap when you’re short on time. Just be sure to pat them dry and slice as directed before assembling the salad.
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What if I can’t find burrata cheese?
No worries! Creamy mozzarella, goat cheese, or even a dollop of whole-milk ricotta will give you lovely creaminess. If you want to keep things dairy-free, cubed avocado gives a buttery feel and a gorgeous pop of green.
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Does this salad travel well for potlucks or picnics?
It does—with a tiny tweak! Bring the components in separate containers (beets, citrus, basil oil, burrata, nuts) and assemble just before serving for the very best texture and wow factor.
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Can I make the basil oil ahead of time?
Yes! The basil oil keeps beautifully in the fridge for up to three days. Give it a quick shake or stir before drizzling over your Easy Roasted Beet and Burrata Salad.
Final Thoughts
Whether you’re looking to impress at your next gathering or simply want to treat yourself to a lunch full of color and sunshine, this Easy Roasted Beet and Burrata Salad is pure joy on a platter. Give it a try and let these gorgeous flavors brighten your table—you’ll be dreaming about that creamy burrata and zesty basil oil long after your last bite!
Print
Easy Roasted Beet and Burrata Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Baking
- Method: Roasting
Description
This Easy Roasted Beet and Burrata Salad is a vibrant and flavorful dish that combines the earthy sweetness of beets with creamy burrata cheese, citrusy oranges, and crunchy pistachios, all drizzled with a fresh basil oil.
Ingredients
Salad
- 3 small red beets
- 3 small orange beets or use all red
- 2 burrata balls
- 1 small blood orange
- 1 medium cara cara orange
- 1/4 cup pistachios, chopped
- 2 tablespoons basil leaves, ripped for serving
- 1/2 teaspoon flaky sea salt
Basil Oil
- 1 cup basil leaves, loosely packed
- 1/4 cup olive oil
- 1 tablespoon orange juice
- 1/4 teaspoon kosher salt
Instructions
- Salad – Preheat oven to 375F. Wash and trim beets, wrap in foil, and roast for about an hour. Let cool, peel, and slice into wedges.
- Basil Oil – Blend basil leaves, salt, olive oil, and orange juice until smooth.
- Assemble – Plate oranges, burrata, beet wedges, pistachios. Drizzle with basil oil, sprinkle sea salt, and rib basil leaves. Serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
