If you’re craving a salad that feels both super fancy and ridiculously easy, you’re going to love this Roasted Beet and Burrata Salad Recipe. The combination of earthy roasted beets, creamy burrata, zesty blood orange slices, and bright basil oil will totally charm your taste buds. I swear, once you try this salad, it’s going to become your go-to for entertaining, weeknight dinners, or whenever you want something fresh yet indulgent.

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Why This Recipe Works

Balanced Flavors: The sweetness of roasted beets pairs beautifully with creamy burrata and citrusy orange slices.
Simple Yet Elegant: Minimal ingredients come together to create a restaurant-quality dish without fuss.
Versatile for Any Occasion: This salad is as perfect for a casual lunch as it is for a dinner party.
Fresh Herb Boost: Homemade basil oil adds a vibrant, aromatic touch that lifts the whole salad.

Roasted Beet and Burrata Salad, beet and burrata salad, gourmet beet salad with burrata, citrus beet salad, easy elegant salad - The dish shows a colorful mix of layers starting with slices of yellow and red beets covering the base, topped with soft white dollops of cheese spread in round shapes. On top of this, there are sections of bright red citrus pieces and dark purple beet slices scattered around. Green leaves of basil are placed evenly over the dish, alongside small dollops of a bright green sauce. Crushed nuts are sprinkled lightly all over, adding texture. The whole arrangement sits on a white marbled surface, and the photo was taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When I first made this Roasted Beet and Burrata Salad Recipe, I was amazed at the harmony of the ingredients. Each component shines on its own, but together, they make something truly special. Shopping tip: look for fresh, firm beets and creamy burrata because quality really matters here.

Roasted Beet and Burrata Salad, beet and burrata salad, gourmet beet salad with burrata, citrus beet salad, easy elegant salad - Flat lay of three small red beets, three small orange beets, two whole burrata balls, one small blood orange cut in half showing the vibrant interior, one medium cara cara orange halved revealing the pinkish flesh, a small white bowl with chopped pistachios, a small white bowl with loosely packed fresh basil leaves, a small white bowl of bright green basil oil, a small white bowl of olive oil, a small white bowl of fresh orange juice, a small white bowl of kosher salt, and a few whole basil leaves scattered gently around, all ingredients fresh and natural, no packaging, arranged with perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Red and orange beets: Their natural sweetness and earthy flavor are the base of the salad—roasting them enhances these qualities.
Burrata balls: Creamy and rich, they add a luscious texture that contrasts perfectly with the beets.
Blood orange and cara cara orange: These citrus gems bring in bright acidity and a burst of freshness that cuts through the richness.
Chopped pistachios: Add crunch and a nutty warmth for texture contrast.
Basil leaves: Fresh basil leaves add an herbal brightness that ties the dish together.
Flaky sea salt: The perfect finishing touch for seasoning with a texture that enhances each bite.
Basil oil (basil leaves, olive oil, orange juice, kosher salt): Homemade basil oil infuses the salad with vibrant flavor and a silky finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to switch things up based on the season or what I have on hand. This Roasted Beet and Burrata Salad Recipe is super easy to customize, so don’t be shy about making it your own!

Variation: Sometimes, I swap pistachios for toasted walnuts or pecans—they add a different but equally delicious crunch.
Dietary modification: If you want to make it vegan, try swapping burrata with a dollop of cashew cream or marinated tofu.
Seasonal change: During winter, I use blood oranges heavily; in summer, I opt for ripe cara cara or navel oranges for a sweeter twist.

Step-by-Step: How I Make Roasted Beet and Burrata Salad Recipe

Step 1: Roast the Beets to Perfection

Preheat your oven to 375°F. I wash the beets well, trim the stems, and group the red beets and orange beets separately, loosely wrapping each bunch in foil. Roast them on a baking sheet for about an hour until you can easily pierce one with a sharp knife. If you’re using smaller beets, keep an eye on them—they might be done sooner! Let the beets cool enough so you can handle them, then trim off the tops and bottoms. I find using a small knife to peel the skins works better than rubbing with your hands, especially if they’re still a bit warm. Slice each beet in half, then cut into wedges.

Step 2: Whip Up That Bright Basil Oil

While the beets roast, I like to make the basil oil so I can keep things moving. Toss basil leaves, salt, olive oil, and orange juice into a mason jar or blender. Blend everything until smooth—if it’s too thick, just add a little more orange juice until it reaches a pouring consistency. This oil really brings the salad alive with its fresh, tangy aroma.

Step 3: Assemble Your Gorgeous Salad

I start by laying down slices of blood orange and cara cara orange on a beautiful platter—this base looks stunning and tastes incredible. Then, gently lay the burrata ball(s) right on top. Arrange the roasted beet wedges around everything, and sprinkle with chopped pistachios for crunch. Drizzle that luscious basil oil all over, sprinkle some flaky sea salt for that perfect hint of savoriness, and rip fresh basil leaves with your hands right on top. Voilà—the salad is ready to wow your guests or treat yourself!

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Pro Tips for Making Roasted Beet and Burrata Salad Recipe

Roast Beets Evenly: Wrap beets loosely in foil rather than tightly to allow some steam to escape for a better texture.
Peeling Made Easy: Use your fingers or paper towels to rub off beet skins after roasting—they come off easily when warm.
Burrata Freshness: Purchase burrata the day you plan to use it for maximum creaminess and flavor; trust me, it makes a difference.
Balance Your Citrus: Taste the basil oil before drizzling—add more orange juice if you like it tangier or olive oil if you want it richer.

How to Serve Roasted Beet and Burrata Salad Recipe

Roasted Beet and Burrata Salad, beet and burrata salad, gourmet beet salad with burrata, citrus beet salad, easy elegant salad - A white plate holds a colorful salad with three main layers: the bottom layer is made of orange and yellow sliced beets, and bright red citrus segments, arranged spread out and overlapping; on top of this are dark purple roasted beet wedges scattered across; then, three dollops of soft, white burrata cheese are placed evenly around the plate, slightly melted. The dish is drizzled with a rough green herb sauce over everything, and sprinkled with chopped pistachios and fresh basil leaves, adding texture and green color spots. Two gold spoons rest on the right side of the plate. The background is a white marbled surface with a small jar of sauce on the top left, a bowl with chopped pistachios on the bottom right, and citrus peel pieces scattered at the bottom. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually stick to fresh basil leaves and flaky sea salt as garnishes, but sometimes I add a sprinkle of toasted pine nuts or a few microgreens for an elegant touch. The pistachios are already in there for crunch, but I love adding that extra freshness when serving.

Side Dishes

This Roasted Beet and Burrata Salad pairs beautifully with crusty bread, like a toasted baguette or sourdough. I also love serving it alongside grilled chicken or baked salmon for a bright, fresh contrast to richer mains.

Creative Ways to Present

For a special occasion, I’ve layered the salad in clear glass bowls to show off those vibrant layers or even served individual portions in small plates garnished with edible flowers for a wow factor. It’s a total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and I hope you do!), store the beet wedges and basil oil separately from the burrata and orange slices in airtight containers. The beets keep well in the fridge up to 3-4 days, but burrata is best fresh.

Freezing

I don’t recommend freezing this salad because the burrata and fresh citrus don’t freeze well, and the texture of roasted beets changes after freezing. It’s best enjoyed fresh or stored refrigerated briefly.

Reheating

If you want to reheat the roasted beets, do so gently in a low oven or microwave just until warmed, then reassemble the salad fresh with burrata and citrus. This keeps the flavors bright and fresh, which is exactly what you want here!

FAQs

Can I use other types of cheese instead of burrata?

Absolutely! While burrata offers a creamy, luxurious texture, you can substitute fresh mozzarella for a lighter version or ricotta for a similar creaminess. If you prefer a vegan alternative, try cashew cream or a nut-based cheese.
How do I know when beets are fully roasted?

Beets are done when you can easily pierce the largest one with a sharp knife or skewer. Depending on size, this usually takes about an hour at 375°F. Smaller beets will cook faster, so test earlier if they look petite.
Can I prepare this salad in advance?

You can roast beets and prepare the basil oil a day ahead, storing them separately in the fridge. Assemble the salad just before serving to keep the burrata fresh and the oranges juicy.
Is there a way to peel beets faster?

Yes! After roasting, letting beets cool just enough to handle and then rubbing the skins off with your fingers or a paper towel is my go-to method. The skin usually loosens easily without needing a peeler.

Final Thoughts

This Roasted Beet and Burrata Salad Recipe holds a special place in my kitchen rotation because it’s equally impressive and approachable. Every time I make it, whether for friends or a quiet night in, the blend of colors, textures, and flavors never fails to delight. Give it a whirl—you might just find yourself making this beauty over and over again!