Roasted Beet Salad With Burrata Recipe

I love this recipe because it’s a beautiful medley of flavors and textures, from the earthy sweetness of roasted beets to the creamy indulgence of burrata, all topped off with a tangy balsamic glaze. Plus, the vibrant colors and fresh basil make it feel like a work of art on my plate, and it’s perfect for impressing friends at a brunch or dinner party!

I adore pairing earthen tastes with silky textures, and this Roasted Beet Salad with Burrata does just that. With perfectly roasted beets dressed in olive oil and, salt and pepper, resting atop a bed of mixed baby greens, the burrata provides a delightful creaminess.

The walnuts, toasted to perfection, offer a satisfying crunch, while a drizzle of balsamic glaze and a touch of honey bring a sweet acidity that beautifully balances the dish. The fresh basil leaves pop with vibrant color and aroma, making this salad not only tasty but also a medley of healthful ingredients.

Ingredients

• Beets: Rich in fiber and antioxidants, offering a natural sweetness.
• Olive Oil: Contains healthy fats, enhances flavor, and aids in nutrient absorption.
• Burrata Cheese: Provides creamy texture, rich in protein and calcium.
• Mixed Baby Greens or Arugula: Packed with vitamins and antioxidants, adds freshness.
• Walnuts: Great source of omega-3s and protein, adds a crunchy texture.
• Balsamic Glaze: Offers a tangy-sweet flavor, low in calories.
• Lemon Juice: Enhances flavor with acidity, source of vitamin C.

Ingredient Quantities

• 4 medium-sized beets, trimmed and washed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 cups mixed baby greens or arugula
• 2 balls of burrata cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tablespoons balsamic glaze
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• Fresh basil leaves, for garnish
• 1 tablespoon red wine vinegar

Instructions

1. Heat your oven to 400 degrees F (200 degrees C). Enclose each beet in aluminum foil, drizzling it with olive oil and seasoning with salt and pepper. Set the beets, still encased in the foil, on a baking sheet and roast for approximately 45 minutes to an hour, or until each one gives easily when poked with a fork. Let the beets cool for a bit before trying to peel and slice them into wedges.

2. In a tiny basin, whip the balsamic glaze, lemon juice, honey, and red wine vinegar. To taste, mix in some salt and freshly ground black pepper.

3. Place the mixed baby greens or arugula on a large serving platter.

4. Distribute the roasted beet wedges evenly on top of the greens.

5. Break the burrata balls into pieces and spread them over the salad.

6. Toasted walnuts can be sprinkled over the top.

7. Evenly drizzle the balsamic dressing over the salad, guaranteeing that all the components receive a great coating.

8. Decorate with vibrant green basil leaves to imbue the dish with a fresh herbal fragrance and an even more alluring appearance.

9. The whole salad can be made even better by seasoning it with an additional pinch of salt and some freshly ground black pepper to taste.

10. Serve without delay this lively, delicious salad that makes a perfect appetizer or light salad. The proportions here yield a generous number of servings, so feel free to halve the ingredients if you want fewer portions.

Equipment Needed

1. Oven
2. Baking sheet
3. Aluminum foil
4. Small mixing bowl
5. Whisk
6. Fork
7. Large serving platter
8. Knife
9. Cutting board

FAQ

• Can I use a different cheese instead of burrata?Certainly! If you want to replace burrata in a recipe, fresh mozzarella or ricotta can be used in a way that yields similar results. Both are creamy, but they deliver different flavors. If you’re using fresh mozzarella, get the kind that’s packed in water (like you find at Italian delis). If you’re using ricotta, try to find the whole-milk variety.
• How do I properly roast the beets?Heat your oven to 400°F (200°C). Wrap each beet in foil. Place the wrapped beets on a baking sheet. Roast them in the oven for 45-60 minutes until tender.
• Can I prepare the beets ahead of time?Definitely. You can roast and skin the beets a day before, and keep them in the fridge until you’re ready to put the salad together.
• What if I don’t have balsamic glaze?A simple balsamic reduction is made by simonerring balsamic vinegar in a saucepan until it thickens to your desired consistency.
• Are there any nut-free alternatives for this salad?You can leave out the walnuts or swap them for seeds, like sunflower or pumpkin seeds, for a nut-free version.
• How should I serve this salad?Serve this salad immediately after assembling for the best results.
• Can I use a different type of greens?Absolutely, you can use any of your preferred greens. That could be: spinach, mixed salad greens, or even kale.

Substitutions and Variations

Avocado oil or grapeseed oil can be used in place of olive oil.
Baby greens or arugula: Substitute with spinach or watercress.
Burrata cheese: For a different texture, use fresh mozzarella or ricotta.
Walnuts, toasted: Nix ’em and swap in pecans or almonds for a flavor that’s as close to nutty as possible.
Balsamic glaze: If you don’t have glaze, then substitute it using balsamic vinegar mixed with a touch of honey.

Pro Tips

1. Roast Beets to Perfection Rotate the beets halfway through roasting to ensure they cook evenly. This helps caramelize the sugars inside, enhancing their natural sweetness.

2. Make Dressing Ahead of Time Prepare the balsamic dressing a few hours before serving to allow flavors to meld. This will give the dressing a more robust taste profile.

3. Handle Burrata Gently When breaking the burrata, be gentle to avoid losing too much of the creamy interior. Consider tearing it with your hands rather than cutting it with a knife for a rustic look.

4. Chill the Salad Plate If serving on a hot day, chill the serving platter in the refrigerator before assembling the salad. This helps keep the greens crisp and the salad refreshing.

5. Customize Texture with Nuts Try mixing different nuts like pistachios or pecans with the walnuts for added texture and flavor variation. Lightly toasting them brings out their nutty aroma and enhances crunch.