I created a Beet Burrata Salad with juicy beets and oranges, a silky burrata center, peppery arugula, a quick vinaigrette, and shards of crispy fried bread that begs a closer look.

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I made this Beet And Burrata Salad With Fried Bread on a whim and it stuck with me, like a song you cant get out of your head. Roasted beets with their sweet, earthy punch meet creamy burrata and somehow everything clicks, even the fried bread that drags you in.

People call it Beet Burrata Salad or they’ll search Buratta Beet Salad and end up smiling, because it’s that kind of thing that surprises you. I wont spoil the whole deal here, but expect bright contrasts and a bit of drama on the plate, the kind that makes you want another bite right away.

Ingredients

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Earthy, sweet root veggies offering fiber, folate, potassium and natural sugars that brighten the salad
It’s creamy, milky cheese with lots of fat and protein, melts into beets, dreamy
Juicy citrus that adds bright acidity and vitamin C, plus sweet segments for contrast
Peppery greens low in calories high in vitamins A and K gives a nice bite
Crispy golden bread pan fried in olive oil giving crunch and soak up power
Rich source of healthy fats gives silkiness and carries the dressing flavors well
Crunchy nuts with protein and healthy fats optional sprinkle for texture and salt

Ingredient Quantities

1 lb beets (about 4 medium) cooked and peeled

8 oz burrata (one large ball)

2 large oranges peeled and sectioned

4 cups packed arugula

3 tablespoons extra virgin olive oil for the dressing

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Kosher salt and freshly ground black pepper to taste

4 slices rustic bread or ciabatta (about 6 oz)

3 tablespoons olive oil for frying the bread

1/4 cup toasted pistachios or walnuts roughly chopped (optional)

Flaky sea salt for finishing (optional)

How to Make this

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1. If your beets arent already cooked, roast them: preheat oven to 400 F, wrap whole beets in foil and roast 45 to 60 minutes until a knife slips in easily; let cool, peel and cut into wedges. If they are cooked just slice them into wedges.

2. Peel and section the oranges over a bowl to catch the juices, set the segments aside and reserve the juice for the dressing.

3. Whisk the dressing: 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon, 1 teaspoon honey, a splash of the reserved orange juice, and salt and freshly ground pepper to taste. Taste and tweak, it should be bright and a little sweet.

4. Heat a skillet over medium, add 3 tablespoons olive oil and fry the bread slices until golden and crisp, about 2 to 3 minutes per side. Drain on paper towel, dont let them get soggy.

5. Toss 4 cups packed arugula with about half the vinaigrette so the leaves are lightly coated, then gently add the beet wedges and orange segments and fold once or twice.

6. Pile the dressed salad on a platter, set the 8 ounce burrata in the center and break it open so the creamy center spills out a bit.

7. Arrange the fried bread around or on top of the salad, drizzle the remaining vinaigrette over the burrata and bread, and scatter the chopped toasted pistachios or walnuts if using.

8. Finish with a crack of black pepper and flaky sea salt to taste, serve right away so the bread stays crisp and the burrata is luxuriously soft.

Equipment Needed

1. Baking sheet and aluminum foil for roasting the beets
2. Chef’s knife for peeling and wedging the beets and cutting bread
3. Cutting board (one for produce, one for bread if you want to keep things tidy)
4. Large bowl to toss the arugula and catch orange juice when you segment the fruit
5. Small bowl and whisk (or fork) to make the vinaigrette
6. 10 to 12 inch skillet for frying the bread
7. Tongs or spatula to flip the toast and dress the salad
8. Plate lined with paper towels to drain the fried bread
9. Serving platter or shallow bowl to assemble the salad and burrata

FAQ

Q: How do I cook and peel the beets so they stay sweet and not mushy? A: Roast or simmer them. To roast, wrap beets in foil and bake at 400F for 40 to 60 minutes until tender, then let cool and rub skins off with a paper towel. To simmer, boil 30 to 40 minutes until a fork goes through. Don’t overcook or they turn mushy, and cool them before peeling so you dont burn your fingers.

Q: What can I use instead of burrata if I cant find it? A: Fresh mozzarella or burrata-stracciatella mix are the closest. You can also do soft ricotta mixed with a little cream for that creamy center, or a mild goat cheese if you want tang, but the texture wont be exactly the same.

Q: How do I get the fried bread crunchy and not soggy under the dressing? A: Use day-old rustic bread sliced about 1/2 inch thick, heat 3 tablespoons olive oil in a skillet over medium-high heat, fry until golden about 1 to 2 minutes per side, dont crowd the pan, and drain on paper towels. Add the dressing to the salad at the last minute so the bread stays crisp when you serve.

Q: Can I make parts of this ahead of time and how should I store leftovers? A: Yes. Cooked beets, toasted nuts and dressing keep in separate containers in the fridge for 3 to 4 days. Keep burrata whole and chill, it’s best the same day. Fried bread can be stored airtight and refreshed in a hot oven for a few minutes. Assemble salad right before serving.

Q: What if my oranges arent juicy or sweet, how do I fix the dressing? A: Add a teaspoon more honey or a squeeze of lemon to brighten it, or bump the red wine vinegar by a little. Taste and adjust salt, salt helps bring out sweetness. You can also use a mix of orange and grapefruit if you like a sharper bite.

Q: Are pistachios necessary and what are good substitutes? A: Theyre optional. Walnuts, almonds, toasted hazelnuts or pepitas all work great for crunch. If you have a nut allergy skip them and use toasted seeds or extra fried bread for texture.

Beet And Burrata Salad With Fried Bread Recipe Substitutions and Variations

Beets: swap with golden beets for a milder flavor, roast carrots or sweet potato for similar sweetness and texture, or use jarred/canned cooked beets to save time.
Burrata: if you cant find burrata, use fresh mozzarella with a spoonful of ricotta or mascarpone in the middle to mimic the creaminess, or try stracciatella or a soft fresh goat cheese for a tangier note.
Oranges: replace with blood oranges or tangerines for the same sweet-tart vibe, or use grapefruit segments or pomegranate arils for a brighter, more bitter pop.
Rustic bread: use sourdough, ciabatta or a baguette for frying, or make crostini from sturdy sandwich bread; if needed swap the frying oil for avocado oil or a neutral vegetable oil.

Pro Tips

1. Let the burrata sit at room temp about 20 minutes before serving. If it’s straight from the fridge the center will be kinda firm and wont ooze the way you want so give it time.

2. Toast or fry the bread right before you serve it and spread the slices out on a wire rack so they stay crunchy, stacking makes them steam and go soggy. If you need to save time you can reheat slices in a hot skillet for 30 seconds a side but dont cook them in oil or they’ll get greasy.

3. Make the vinaigrette in a jar and taste as you go, add more orange juice if its too sharp or a little extra honey if you want it sweeter, and keep some dressing back to drizzle over the burrata at the end. That little extra drizzle makes the whole thing sing.

4. If your beets are already cooked warm them briefly in a skillet with a splash of the reserved orange juice to brighten the flavor, they actually taste more lively warm than stone cold. Toast the nuts until fragrant and chop them roughly for texture, finish with flaky sea salt to make everything pop.

Beet And Burrata Salad With Fried Bread Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created a Beet Burrata Salad with juicy beets and oranges, a silky burrata center, peppery arugula, a quick vinaigrette, and shards of crispy fried bread that begs a closer look.

Servings

servings

Calories

601

kcal

Equipment: 1. Baking sheet and aluminum foil for roasting the beets
2. Chef’s knife for peeling and wedging the beets and cutting bread
3. Cutting board (one for produce, one for bread if you want to keep things tidy)
4. Large bowl to toss the arugula and catch orange juice when you segment the fruit
5. Small bowl and whisk (or fork) to make the vinaigrette
6. 10 to 12 inch skillet for frying the bread
7. Tongs or spatula to flip the toast and dress the salad
8. Plate lined with paper towels to drain the fried bread
9. Serving platter or shallow bowl to assemble the salad and burrata

Ingredients

1 lb beets (about 4 medium) cooked and peeled
8 oz burrata (one large ball)
2 large oranges peeled and sectioned
4 cups packed arugula
3 tablespoons extra virgin olive oil for the dressing
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper to taste
4 slices rustic bread or ciabatta (about 6 oz)
3 tablespoons olive oil for frying the bread
1/4 cup toasted pistachios or walnuts roughly chopped (optional)
Flaky sea salt for finishing (optional)

Directions

If your beets arent already cooked, roast them: preheat oven to 400 F, wrap whole beets in foil and roast 45 to 60 minutes until a knife slips in easily; let cool, peel and cut into wedges. If they are cooked just slice them into wedges.
Peel and section the oranges over a bowl to catch the juices, set the segments aside and reserve the juice for the dressing.
Whisk the dressing: 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon, 1 teaspoon honey, a splash of the reserved orange juice, and salt and freshly ground pepper to taste. Taste and tweak, it should be bright and a little sweet.
Heat a skillet over medium, add 3 tablespoons olive oil and fry the bread slices until golden and crisp, about 2 to 3 minutes per side. Drain on paper towel, dont let them get soggy.
Toss 4 cups packed arugula with about half the vinaigrette so the leaves are lightly coated, then gently add the beet wedges and orange segments and fold once or twice.
Pile the dressed salad on a platter, set the 8 ounce burrata in the center and break it open so the creamy center spills out a bit.
Arrange the fried bread around or on top of the salad, drizzle the remaining vinaigrette over the burrata and bread, and scatter the chopped toasted pistachios or walnuts if using.
Finish with a crack of black pepper and flaky sea salt to taste, serve right away so the bread stays crisp and the burrata is luxuriously soft.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.