In my Roasted Beet And Burrata Salad, beets cooked with thyme and champagne vinegar mingle with a shallot Dijon vinaigrette, peppery arugula, creamy burrata and a hefty sprinkle of toasted pine nuts, and one subtle technique in the recipe is what makes it stand out.

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I never thought a salad could make me pause, but this Roasted Beet And Burrata Salad does. I love how roasted beets keep their earthy bite while somehow turning bright and sweet, and the burrata melts into little clouds of cream that steal the show.

I call it a Burrata Salad Recipe I bring to dinners when I want to look like I know what I’m doing, but honestly it comes together without drama. It makes me curious about what small tweaks could push it even farther, and usually I end up experimenting till midnight.

Ingredients

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Beets: Sweet and earthy, good fiber, folate and natural nitrates, add color and depth.
Burrata: Creamy cheese with soft heart, rich in protein and fat, ultra indulgent.
Arugula: Peppery greens, low calorie, vitamin rich, gives a fresh bitter contrast.
Pine nuts: Buttery crunch, adds healthy fats and protein, toasty and slightly sweet.
Olive oil: Extra virgin oil brings monounsaturated fats, smooth mouthfeel and fruity notes.
Champagne vinegar: Bright, mild acidity that lifts flavors without overpowering, subtle fruity tang.
Shallot: Mild onion flavor, a little sweetness, sharpness when raw, mellows when cooked.
Thyme: Herbaceous, earthy aromatics, tiny leaves boost savory depth and pair well.

Ingredient Quantities

1 lb beets (about 3 to 4 medium)

1 tbsp olive oil

4 sprigs fresh thyme or about 2 tsp thyme leaves

2 tbsp champagne vinegar for the beets

1 tbsp granulated sugar

1 small shallot

1 tsp dijon mustard

2 tbsp champagne vinegar for the vinaigrette

1/4 cup extra virgin olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

4 cups baby arugula (about 4 oz)

8 oz burrata (1 ball)

1/3 cup pine nuts

How to Make this

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1. Preheat oven to 400°F. Trim and scrub 1 lb beets, toss with 1 tbsp olive oil and the 4 sprigs fresh thyme (or 2 tsp thyme leaves), wrap loosely in foil and roast 45 to 60 minutes until a skewer slides in easily.

2. While beets roast, toast 1/3 cup pine nuts in a dry skillet over medium heat, shaking often, until golden and fragrant, then set aside so they don’t keep cooking.

3. Make the vinaigrette: finely mince 1 small shallot and whisk with 1 tsp dijon mustard, 2 tbsp champagne vinegar, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Slowly whisk in 1/4 cup extra virgin olive oil until slightly emulsified, taste and adjust if needed.

4. When beets are cool enough to handle, rub off the skins with a paper towel (or under running water) and cut into wedges or thick slices.

5. Heat the same 1 tbsp olive oil in a skillet over medium. Add the sliced beets, pull the thyme leaves off the sprigs and toss them in, then add 2 tbsp champagne vinegar (for the beets) and 1 tbsp granulated sugar. Cook, stirring occasionally, until the vinegar reduces and the beets are glossy and slightly caramelized, about 3 to 5 minutes.

6. Remove from heat and taste for seasoning, add a pinch more salt or pepper if needed.

7. Pile 4 cups baby arugula on a serving platter or individual plates, drizzle a little of the shallot dijon vinaigrette and toss lightly so the arugula is just dressed.

8. Arrange the warm glazed beets over the arugula, tear the 8 oz ball of burrata and tuck it in the center or scatter pieces around the salad.

9. Scatter the toasted pine nuts over everything, drizzle any remaining vinaigrette or a little extra olive oil, finish with a final pinch of flaky salt and freshly ground black pepper, and serve right away.

Equipment Needed

1. Oven, preheat to 400°F
2. Rimmed baking sheet and aluminum foil for roasting
3. Sharp knife and cutting board
4. Medium skillet for toasting pine nuts and glazing beets
5. Small bowl or jar plus a whisk or fork for the vinaigrette, dont overmix
6. Tongs or spatula and a skewer/toothpick to test beet doneness
7. Paper towels or a kitchen towel and oven mitts
8. Serving platter or plates and salad servers

FAQ

Q: How should I roast the beets so they stay tender and sweet? A: Preheat oven to 400 F. Scrub beets, trim tops, toss with a tablespoon olive oil and thyme, then wrap each or all together in foil or put in a small baking dish covered. Roast about 35 to 60 minutes depending on size, until a fork slides in easy. Let cool, then peel by rubbing skin off with a paper towel or your fingers. Toss warm slices with the two tablespoons champagne vinegar and a tablespoon sugar so they soak up flavor.

Q: Can I make parts of this ahead of time? A: Yeah. Roast beets one to two days ahead and keep chilled in an airtight container. Vinaigrette keeps up to a week. Toasted pine nuts can be done a day ahead. Burrata should stay fresh and be used the day you buy it if possible, and arugula is best added right before serving so it does not wilt.

Q: What if I dont like burrata or cant find it? A: Fresh mozzarella balls are the closest swap, or use creamy ricotta or soft goat cheese for a tangier bite. The salad still works great with those swaps, just expect a different texture.

Q: How do I toast pine nuts without burning them? A: Use a dry skillet over medium heat and keep them moving. It only takes two to three minutes to turn golden and smell nutty, so watch them close. If you see darker specks stop right away, they burn fast.

Q: Any tips to keep the arugula from getting soggy? A: Dress the leaves just before serving, and only use a little vinaigrette so the greens don't drown. If you must dress earlier, leave the beets and nuts separate and toss everything together at the last minute.

Q: Can I substitute the champagne vinegar? A: Yes, white wine vinegar or sherry vinegar are good stand ins. Balsamic will change the flavor and color, but it can work in a pinch if you like sweeter notes.

Roasted Beet & Burrata Salad Recipe Substitutions and Variations

Beets: swap for golden beets if you want a milder taste, or roast carrots the same way for a sweeter, less earthy salad.
Burrata: use fresh mozzarella for a similar milky texture, or mix ricotta with a splash of cream to mimic the gooey center.
Champagne vinegar: replace with white wine vinegar (same amount) or sherry vinegar if you want a slightly nuttier tang.
Pine nuts: sub toasted walnuts or sliced almonds, or pepitas for a cheaper nut free option, just toast them briefly to bring out the flavor.

Pro Tips

1) Roast timing and handling: check the beets sooner than you think, start checking at 40 minutes, and cut them into similar sizes so they cook evenly. Wear gloves or use tongs/paper towels when rubbing off skins or cutting so your hands dont turn beet-red, and save any juices you scrape off — a spoonful of that liquid added to the vinaigrette gives great color and flavor.

2) Vinaigrette hacks: mince the shallot and let it sit a few minutes to mellow, whisk the mustard into the vinegar first so it helps emulsify, then drizzle the oil in slowly while whisking. If the dressing breaks, add a teaspoon of warm water and whisk hard, it’ll come back together. Taste and adjust with tiny pinches of sugar or extra vinegar, not huge splashes.

3) Burrata and temperature: bring the burrata to room temp before serving so it’s creamy and not chalky, tear it gently right before plating. Serve the beets warm not piping hot so the cheese softens without melting away, and finish with flaky salt on the cheese for contrast.

4) Nuts and finishing crunch: toast pine nuts over low-medium heat and move them off the pan the second they smell nutty, they go from perfect to burnt fast. If you want extra depth toss them with a little browned butter for a minute then cool, and sprinkle a tiny pinch of salt on them while they’re hot so the seasoning sticks.

Roasted Beet & Burrata Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

438

kcal

Equipment: 1. Oven, preheat to 400°F
2. Rimmed baking sheet and aluminum foil for roasting
3. Sharp knife and cutting board
4. Medium skillet for toasting pine nuts and glazing beets
5. Small bowl or jar plus a whisk or fork for the vinaigrette, dont overmix
6. Tongs or spatula and a skewer/toothpick to test beet doneness
7. Paper towels or a kitchen towel and oven mitts
8. Serving platter or plates and salad servers

Ingredients

1 lb beets (about 3 to 4 medium)
1 tbsp olive oil
4 sprigs fresh thyme or about 2 tsp thyme leaves
2 tbsp champagne vinegar for the beets
1 tbsp granulated sugar
1 small shallot
1 tsp dijon mustard
2 tbsp champagne vinegar for the vinaigrette
1/4 cup extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 cups baby arugula (about 4 oz)
8 oz burrata (1 ball)
1/3 cup pine nuts

Directions

Preheat oven to 400°F. Trim and scrub 1 lb beets, toss with 1 tbsp olive oil and the 4 sprigs fresh thyme (or 2 tsp thyme leaves), wrap loosely in foil and roast 45 to 60 minutes until a skewer slides in easily.
While beets roast, toast 1/3 cup pine nuts in a dry skillet over medium heat, shaking often, until golden and fragrant, then set aside so they don’t keep cooking.
Make the vinaigrette: finely mince 1 small shallot and whisk with 1 tsp dijon mustard, 2 tbsp champagne vinegar, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Slowly whisk in 1/4 cup extra virgin olive oil until slightly emulsified, taste and adjust if needed.
When beets are cool enough to handle, rub off the skins with a paper towel (or under running water) and cut into wedges or thick slices.
Heat the same 1 tbsp olive oil in a skillet over medium. Add the sliced beets, pull the thyme leaves off the sprigs and toss them in, then add 2 tbsp champagne vinegar (for the beets) and 1 tbsp granulated sugar. Cook, stirring occasionally, until the vinegar reduces and the beets are glossy and slightly caramelized, about 3 to 5 minutes.
Remove from heat and taste for seasoning, add a pinch more salt or pepper if needed.
Pile 4 cups baby arugula on a serving platter or individual plates, drizzle a little of the shallot dijon vinaigrette and toss lightly so the arugula is just dressed.
Arrange the warm glazed beets over the arugula, tear the 8 oz ball of burrata and tuck it in the center or scatter pieces around the salad.
Scatter the toasted pine nuts over everything, drizzle any remaining vinaigrette or a little extra olive oil, finish with a final pinch of flaky salt and freshly ground black pepper, and serve right away.

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.