This Roasted Beet and Burrata Salad with Basil Oil is a stunning and flavorful dish that’s perfect for a special occasion or a light and elegant meal. I love how the earthy sweetness of the roasted beets pairs with the creamy burrata, the bright citrus notes of the oranges, and the vibrant basil oil. It’s a beautiful salad that’s as pleasing to the eye as it is to the palate. And the best part? It’s surprisingly easy to make!
Why You’ll Love This Beet and Burrata Salad
- Stunning Presentation: The vibrant colors of the beets, oranges, and basil oil make this salad a showstopper.
- Delicious Flavor Combination: The earthy beets, creamy burrata, sweet oranges, crunchy pistachios, and herbaceous basil oil create a perfect balance of flavors and textures.
- Easy Elegance: This salad looks and tastes sophisticated, but it’s relatively simple to prepare.
- Healthy and Nutritious: Packed with vitamins, minerals, and healthy fats, this salad is a delicious and wholesome meal.
Ingredients for Roasted Beet and Burrata Salad
Here’s what you’ll need to make this beautiful salad. The full list with measurements is in the recipe card below.
Salad
- Red beets (Vegetable)
- Orange beets (or use all red) (Vegetable)
- Burrata balls (Dairy)
- Blood orange (Fruit)
- Cara Cara orange (Fruit)
- Pistachios, chopped (Nuts)
- Basil leaves (Herb)
- Flaky sea salt
Basil Oil
- Basil leaves (Herb)
- Olive oil (Oil)
- Orange juice (Liquid)
- Kosher salt (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Roasted Beet and Burrata Salad as is, but here are a few ideas for variations:
- Different Cheeses: Use fresh mozzarella, goat cheese, or ricotta instead of burrata.
- Add Greens: Serve the salad over a bed of arugula, spinach, or mixed greens.
- Other Nuts: Substitute walnuts, almonds, or pecans for the pistachios.
- Add Protein: Top the salad with grilled chicken, shrimp, or chickpeas for a more substantial meal.
- Balsamic Glaze: Drizzle a balsamic glaze over the salad for added sweetness and tang.
- Add Grapefruit
How to Make Roasted Beet and Burrata Salad
Let me show you how to make this elegant and flavorful Roasted Beet and Burrata Salad:
Roast the Beets
- I preheat my oven to 375°F (190°C).
- I wash the beets and trim the stems.
- I group the red beets together and the orange beets together, then loosely wrap each group in foil.
- I roast them on a baking sheet for about an hour, or longer, until a small sharp knife pierces the flesh easily. Smaller beets will take less time than larger ones.
- I let the beets cool briefly before trimming the tops and bottoms and removing the skins with a knife.
- I slice the beets in half and then into wedges.
Make the Basil Oil
- While the beets are roasting, I make the basil oil.
- I put the basil leaves, salt, olive oil, and orange juice into a wide-mouthed mason jar and blend with an immersion blender (or I blend everything in a regular blender).
- If the sauce is still too thick, I blend in a little more orange juice until it reaches my desired consistency.
Assemble the Salad
- To plate the salad, I arrange slices of the blood orange and Cara Cara orange on a platter.
- I carefully place the burrata balls on top.
- I arrange the roasted beet wedges around the cheese.
- I scatter the crushed pistachios over the salad.
- I drizzle the basil oil generously over everything.
- Finally, I sprinkle with some flaky sea salt and tear some fresh basil leaves over the top before serving.
Tips and Tricks for the BEST Beet and Burrata Salad
Here are my secrets for making this salad truly spectacular:
- Roast the Beets Until Tender: Make sure the beets are completely tender before removing them from the oven.
- Use Fresh, High-Quality Ingredients: The quality of the ingredients will really shine through in this simple salad.
- Don’t Over-Blend the Basil Oil: You want the basil oil to be slightly textured, not completely smooth.
- Serve at Room Temperature: This salad is best served at room temperature, so the flavors can fully develop.
How to Serve
This Roasted Beet and Burrata Salad is perfect for:
- Appetizer: A beautiful and flavorful starter for a dinner party.
- Light Meal: Enjoy it as a light lunch or dinner.
- Side Dish: Serve it alongside grilled meats, fish, or poultry.
Make Ahead and Storage
You can roast the beets and make the basil oil ahead of time. Store them separately in the refrigerator. Assemble the salad just before serving.
FAQs about Roasted Beet and Burrata Salad
- Can I use pre-cooked beets?
- Yes, you can use pre-cooked beets to save time, but roasting the beets yourself will give you the best flavor.
- What if I can’t find burrata?
- You can substitute fresh mozzarella or goat cheese.
- Can I make this without the nuts?
- Yes, you can omit the pistachios or substitute them with another type of nut.
Enjoy this elegant and delicious Roasted Beet and Burrata Salad with Basil Oil! It’s a beautiful and flavorful dish that’s sure to impress.
Print
Roasted Beet and Burrata Salad
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4-6 1x
- Category: Salad, Appetizer
- Cuisine: Mediterranean-Inspired
Description
This vibrant Roasted Beet and Burrata Salad is a beautiful and flavorful dish. Sweet roasted beets, creamy burrata, juicy citrus, and crunchy pistachios are brought together with a fragrant basil oil.
Ingredients
Scale
For the Salad:
- 3 small red beets
- 3 small orange beets (or use all red beets)
- 2 burrata balls (about 4–8 ounces total)
- 1 small blood orange, peeled and sliced
- 1 medium Cara Cara orange, peeled and sliced
- 1/4 cup pistachios, roughly chopped
- 2 tablespoons fresh basil leaves, torn (for serving)
- 1/2 teaspoon flaky sea salt
For the Basil Oil:
- 1 cup fresh basil leaves, loosely packed
- 1/4 cup extra virgin olive oil
- 1 tablespoon orange juice
- 1/4 teaspoon kosher salt
Instructions
- Roast Beets: Preheat oven to 375°F (190°C). Wash the beets and trim the stems, leaving about 1 inch attached. Wrap the red beets together in a foil packet and the orange beets together in a separate foil packet (to prevent color bleeding). Place the foil packets on a baking sheet. Roast for 60 minutes, or until a small, sharp knife easily pierces the flesh. Smaller beets will cook faster than larger ones.
- Prepare Beets: Let the roasted beets cool slightly. Trim the tops and bottoms of the beets. Use a small knife or your fingers (wearing gloves to prevent staining) to peel off the skins. Slice the beets in half, then cut into wedges.
- Make Basil Oil: While the beets are roasting, make the basil oil. In a wide-mouthed mason jar (for an immersion blender) or a regular blender, combine the basil leaves, olive oil, orange juice, and kosher salt. Blend with an immersion blender or in a regular blender until smooth. If the oil is too thick, add a little more orange juice, 1 teaspoon at a time, until it reaches your desired consistency.
- Assemble Salad: Arrange the sliced blood orange and Cara Cara orange on a serving platter. Carefully place the burrata balls on the platter.
- Add Beets and Garnish: Arrange the roasted beet wedges around the burrata and orange slices. Scatter the chopped pistachios over the salad. Drizzle the basil oil generously over the beets, burrata, and oranges. Sprinkle with flaky sea salt. Garnish with torn fresh basil leaves. Serve immediately.
Notes
- Beet Variety: You can use all red beets if you can’t find orange beets.
- Roasting Beets: Wrapping the beets in foil helps them steam and cook more evenly.
- Basil Oil: If you don’t have a blender, you can finely chop the basil and whisk it together with the other ingredients.
- Burrata: Burrata is a fresh Italian cheese with a creamy center. If you can’t find it, you can substitute fresh mozzarella.
- Make-Ahead: The beets can be roasted and the basil oil can be made a day ahead of time. Store them separately in the refrigerator.
- Serving Suggestions: This salad is delicious as a light meal or appetizer.