Roasted Beets & Burrata Salad Recipe: A Rustic Garden Delight

Beets shine like jewels in this vibrant roasted beets burrata salad that promises a symphony of flavors and textures.

Earthy, sweet roasted beets mingle with creamy burrata cheese, creating a stunning contrast on the plate.

Fresh herbs and a zesty vinaigrette add brightness to this elegant dish.

Each bite delivers a perfect balance of rich and tangy notes that dance across your palate.

Crisp greens provide a delicate backdrop for the star ingredients, transforming a simple salad into a gourmet experience.

Minimal effort yields maximum deliciousness, making this recipe a true winner for any occasion.

Prepare to fall in love with a salad that feels both luxurious and comforting.

Everything You Need for Roasted Beets Burrata Salad

• Beets: Sweet root vegetables that provide a rich, earthy flavor to the salad.
• Carrots: Vibrant orange vegetables that add natural sweetness and color.

• Balsamic Glaze: Thick, sweet-tangy sauce that enhances the overall flavor profile.
• Olive Oil: Smooth, rich oil that helps bind the dressing and add depth.
• Honey: Natural sweetener that balances the acidity in the dressing.
• Dijon Mustard: Tangy condiment that provides a sharp, zesty kick.
• Lemon Juice: Bright, citrusy liquid that adds freshness to the dressing.

• Arugula, Mixed Greens: Peppery, tender salad greens that create a fresh foundation.
• Burrata: Creamy, soft Italian cheese that adds luxurious richness to the dish.

• Salt, Pepper, Smoked Paprika, Dried Thyme: Classic seasonings that enhance the vegetables' natural flavors.

• Nuts, Fresh Parsley, Fresh Basil Leaves: Textural elements that provide additional flavor and visual appeal.

Supplies to Create Roasted Beets Burrata Salad

• Baking Sheet: Lined with parchment paper for easy roasting and cleanup.
• Large Bowl: For tossing and coating vegetables with seasonings.
• Small Bowl: Used for whisking together the dressing ingredients.
• Whisk: Perfect for blending dressing components smoothly.
• Serving Platter: Showcases the beautiful salad presentation.
• Knife: Helpful for chopping herbs and cutting vegetables.

How to Build a Roasted Beets Burrata Salad

Step 1: Prepare The Oven

Crank up your oven to 400F (200C).

Grab a baking sheet and line it with parchment paper for super easy cleanup.

Step 2: Coat Vegetables With Flavor

• Beet wedges
• Carrot sticks
• Olive oil
• Salt
• Black pepper
• Smoked paprika
• Dried thyme

Toss everything until the vegetables are completely coated with the seasoning mix.

Step 3: Roast The Vegetables

Spread the seasoned vegetables in a single layer on the prepared baking sheet.

Slide the sheet into the oven and roast for 35-40 minutes.

Halfway through cooking, flip the vegetables to ensure even caramelization and tenderness.

Step 4: Craft The Dressing

• Balsamic glaze
• Olive oil
• Honey
• Dijon mustard
• Fresh lemon juice

Taste and adjust seasonings as desired.

Step 5: Assemble The Salad

Layer a serving platter with fresh arugula or mixed greens.

Arrange the warm roasted vegetables on top.

Tear the burrata into chunky pieces and distribute across the salad.

Step 6: Finish With Flair

Sprinkle chopped nuts over the salad.

Garnish with fresh parsley and basil leaves.

Drizzle the dressing generously.

Serve immediately while vegetables are warm and burrata is soft.

Helpful Hints for Roasted Beets Burrata Salad Success

• Wear gloves to prevent staining hands and surfaces with beet juice, and choose similarly sized beet pieces for even cooking.
• Swap burrata with fresh mozzarella or goat cheese for different flavor profiles if burrata isn't available or preferred.
• Toast nuts briefly before adding to enhance their natural nutty taste and provide extra crunch to the salad.
• Pat beets and carrots dry before seasoning to ensure proper caramelization and prevent steaming instead of roasting.
• Adjust balsamic glaze and honey ratios to control sweetness and tanginess according to personal taste preferences.

Creative Takes on Roasted Beets Burrata Salad

• Vegan Beet Salad: Replace burrata with soft tofu or plant-based mozzarella. Use maple syrup instead of honey and add nutritional yeast for cheesy flavor.
• Goat Cheese Variation: Swap burrata with creamy goat cheese. Add roasted walnuts and swap thyme with rosemary for an earthy Mediterranean profile.
• Protein-Packed Option: Include grilled chicken strips or quinoa for extra protein. Use za'atar seasoning instead of smoked paprika to enhance flavor complexity.
• Gluten-Free Herb Remix: Ensure all ingredients are certified gluten-free. Add roasted pumpkin seeds instead of nuts and use fresh herb blend like oregano, chives, and tarragon for vibrant taste.

Best Ways to Serve Roasted Beets Burrata Salad

• Rustic Picnic Perfection: Pack this salad in a portable container for an outdoor lunch that'll make everyone jealous. Layer ingredients carefully to keep everything fresh and crisp.
• Elegant Starter Plate: Serve small portions as an impressive appetizer at dinner parties. Arrange beets and burrata artfully on individual small plates for a sophisticated touch.
• Wine Pairing Magic: Match this salad with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio. The acidity complements the creamy burrata and sweet roasted vegetables beautifully.
• Mediterranean-Inspired Spread: Create a stunning mezze-style platter by adding olives, hummus, and warm pita bread alongside the roasted beet salad. Transform the dish into a complete Mediterranean experience.

Keeping Roasted Beets Burrata Salad Fresh

• Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Separate burrata and dressing from vegetables to maintain freshness and prevent soggy greens.
• Warm roasted vegetables in the oven at 350F for 10-15 minutes. Avoid microwaving to preserve texture and prevent vegetables from becoming mushy.
• Remove burrata from the refrigerator 30 minutes before serving to bring it to room temperature. Never reheat burrata, as it will lose its creamy texture.
• Toss greens with fresh dressing before serving to revive the salad's flavor and crispness. Add extra nuts for renewed crunch if desired.

FAQs

• Can I use different types of beets in this recipe?

Yes, you can use red, golden, or striped beets. Each variety will bring a unique color and slightly different flavor to the salad.

• Are there any substitutes for burrata if I can't find it?

Fresh mozzarella or goat cheese work great as alternatives. They’ll provide a similar creamy texture and mild flavor to the dish.

• How do I know when the beets are perfectly roasted?

The beets are done when they’re tender when pierced with a fork and have caramelized edges with a slight char. They should be soft but not mushy.

• Is this salad suitable for vegetarians?

Absolutely! This roasted beet and burrata salad is completely vegetarian-friendly and packed with delicious plant-based ingredients.

Roasted Beets Burrata Salad Taste Appeal

• Master the art of transforming simple vegetables into caramelized, flavor-packed gems with this foolproof roasting technique that brings out natural sweetness and depth.
• Impress dinner guests or treat yourself to a restaurant-quality salad without complex cooking skills, using basic ingredients and straightforward preparation steps that guarantee delicious results.
• Pack your plate with vibrant vegetables, creamy burrata, and crunchy nuts, creating a balanced meal that delivers incredible taste and powerful nutritional benefits in every delightful bite.
• Adapt this recipe easily by swapping vegetables, experimenting with different herbs, or adjusting dressing flavors to suit personal preferences, making it perfect for casual weeknight dinners or elegant gatherings.

Roasted Beets Burrata Salad Recipe

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4.5 from 37 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Mediterranean-inspired roasted beets burrata salad combines earthy roasted beets with creamy burrata cheese. Crisp greens and tangy vinaigrette elevate this elegant dish you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

Roasted Vegetables:

• 4 medium beets (red, golden, or a mix), peeled and cut into wedges
• 3 large carrots, peeled and sliced into sticks
• 2 tablespoons (30 milliliters) olive oil
• 1 teaspoon (5 grams) salt
• 1/2 teaspoon (2.5 grams) black pepper
• 1/2 teaspoon (2.5 grams) smoked paprika
• 1 teaspoon (5 grams) dried thyme

Fresh Cheese and Greens:

• 1 ball (8 ounces / 226 grams) fresh burrata cheese
• 2 cups (60 grams) fresh arugula or mixed greens
• 1/4 cup (30 grams) chopped pistachios or walnuts
• 2 tablespoons (8 grams) fresh parsley, finely chopped
• 2 tablespoons (4 grams) fresh basil leaves

Dressing:

• 2 tablespoons (30 milliliters) balsamic glaze
• 1 tablespoon (15 milliliters) olive oil
• 1 teaspoon (7 grams) honey (optional)
• 1/2 teaspoon (2.5 grams) Dijon mustard
• Juice of 1/2 fresh lemon (approximately 15 milliliters)

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Instructions

1. Preheat the oven to 400F (200C) and prepare a baking sheet with parchment paper for easy roasting and cleanup.
2. In a large mixing bowl, coat beet wedges and carrot sticks thoroughly with olive oil, salt, pepper, smoked paprika, and dried thyme, ensuring even seasoning coverage.
3. Distribute the seasoned vegetables in a single layer on the prepared baking sheet, avoiding overcrowding to promote even roasting.
4. Roast vegetables in the preheated oven for 35-40 minutes, rotating the pan halfway through cooking to achieve tender, caramelized edges.
5. Meanwhile, create the dressing by whisking balsamic glaze, olive oil, honey, Dijon mustard, and fresh lemon juice in a small bowl, adjusting seasonings to taste.
6. Arrange a vibrant bed of arugula or mixed greens on a serving platter as the salad foundation.
7. Layer the warm roasted vegetables over the greens, creating an appealing visual arrangement.
8. Gently tear the burrata into generous chunks, strategically placing them throughout the salad to ensure each bite includes creamy cheese.
9. Drizzle the prepared dressing generously over the salad, allowing it to coat the vegetables and cheese.
10. Garnish with chopped nuts for added crunch, then sprinkle fresh parsley and basil leaves for a burst of herbal freshness.
11. Serve immediately while vegetables remain warm and burrata begins to melt, creating a luxurious texture and temperature contrast.

Notes

• Customize Roasting Temperature Lower the oven to 375F for more gentle caramelization, preventing vegetable burning and preserving delicate flavors.
• Enhance Flavor Profile Add minced garlic or fresh rosemary during seasoning to boost the aromatic complexity of the roasted vegetables.
• Dietary Adaptation Swap burrata with vegan cashew cheese for plant-based diets, maintaining the creamy texture and rich mouthfeel.
• Make-Ahead Strategy Roast vegetables in advance and store in refrigerator for up to 3 days, quickly assembling salad when ready to serve for convenient meal preparation.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 6g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 30mg