Roasted Beet Salad with Burrata starts with vibrant roasted beets paired with creamy burrata, topped off with crunchy pistachios and pomegranate arils—this salad is both visually stunning and bursting with flavor. In just a few simple steps, you create a restaurant-worthy dish that’s naturally gluten-free, vegetarian, and scores high on both nutrition and indulgence. In this post, you’ll discover why this salad is irresistible, how to make it from scratch, smart storage tips, and answers to your most frequently asked questions. Let’s dive into crafting this elegant yet effortless dish.
Why You’ll Love This Roasted Beet Salad with Burrata (H2)
Flavorful Contrast: The earthy sweetness of roasted beets beautifully balances the creamy burrata, while pomegranate arils add a bright, juicy pop.
Textural Harmony: Expect a delightful mix—tender beets, luscious cheese, crunchy pistachios, and refreshing herbs.
Visually Stunning: Layers of jewel-toned beets, glossy arils, and creamy white burrata make for a salad that’s as Instagram-worthy as it is delicious.
Easy to Prepare: Everything comes together in under 90 minutes with minimal effort—just roast, peel, cube, dress, and assemble.
Nutrient-Rich: Packed with antioxidants from beets and pomegranate, healthy fats from olive oil and pistachios, plus protein and calcium from burrata.
Ingredients (H2)
Here’s the updated ingredient list, rephrased for clarity:
6 medium beets (aim for 3 red and 3 golden if available, for color contrast)
Arils from 1 small pomegranate (adds sweetness and crunch)
⅓ cup lightly toasted pistachios (for texture and nutty flavor)
3 tablespoons fresh oregano leaves
2 tablespoons fresh mint leaves
1 ball (8 oz) burrata cheese
2 tablespoons extra virgin olive oil (to dress the burrata)
Cracked black pepper—to taste
For the dressing:
⅓ cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon honey
Salt and black pepper—to taste
Step‑by‑Step: How to Make Roasted Beet Salad with Burrata (H2)
Preheat the oven: Set your oven to 375 °F (190 °C).
Roast the beets: Rinse the beets thoroughly, wrap them securely in foil, and bake for 1 to 1½ hours, or until they’re fork-tender.
Cool and peel: Allow the beets to cool until they’re safe to handle, then gently remove the skins.
Cube and mix: Cut the peeled beets into 1½-inch cubes and toss in a large bowl with the pomegranate arils, oregano, mint, and pistachios.
Prepare the dressing: Whisk together olive oil, white balsamic vinegar, honey, salt, and pepper until emulsified.
Dress the salad: Drizzle the prepared dressing over the beet mixture and toss gently to ensure everything is well coated.
Add the burrata: Nestle the burrata in the center of the salad, drizzle with extra virgin olive oil, and finish with a sprinkle of cracked black pepper.
Serve: Enjoy the salad at room temperature for the best texture and flavor.
Helpful Tips (H2)
Even roasting: If beets vary in size, wrap small ones separately from larger ones for more consistent cooking.
Peel easily: Use a paper towel to rub off beet skin—works better than bare fingers, especially for red beets.
Enhance color: Golden beets won’t bleed red, which keeps your salad bright and visually appealing.
Flavor balance: Taste your dressing and adjust honey or vinegar levels—white balsamic is milder than regular, so balance accordingly.
Room temperature is key: Let both beet salad and burrata sit until not warm, not cold—for maximum creaminess.
Substitutions and Variations (H2)
Cheese alternative: Swap burrata for fresh mozzarella or creamy goat cheese for similar texture with a different flavor twist.
Nut options: Pistachios can be replaced with toasted walnuts, almonds, or hazelnuts, depending on your preference.
Fruit swap: If pomegranate isn’t available, consider dried cranberries or orange segments for that pop of sweetness.
Herb swap: Fresh basil or parsley can stand in for oregano and mint for a different herbal profile.
Vinaigrette shift: Use red wine or apple cider vinegar instead of white balsamic; start with less and adjust to taste.
Storage Instructions (H2)
Refrigerate: Store leftover salad (without burrata) in an airtight container—lasts 3–4 days.
Cheese storage: Keep burrata in its original packaging or an airtight container, submerged in its liquid, and consume within 2 days.
Warm gently: Before serving leftovers, bring both components to room temperature for best texture and flavor.
Nutritional Information (H2)
Based on the original recipe, each serving (1 of 4) provides approximately:
Calories: 362
Total Fat: 31 g (Saturated Fat: 5 g; Unsaturated Fat: 25 g)
Cholesterol: 6 mg
Sodium: 223 mg
Carbohydrates: 19 g (Fiber: 4 g; Sugar: 12 g)
Protein: 5 g
These values are approximate, but you’ll be getting a nourishing mix of heart-healthy fats from olive oil and pistachios, dietary fiber and antioxidants from the beets and pomegranate, plus a touch of protein and calcium from the creamy burrata.
Serving Suggestions (H2)
As a starter or side: Pair with grilled salmon, roasted chicken, or a protein-rich lentil dish.
Bread pairing: Serve with crusty baguette or garlic toast to soak up the juices and elevate the experience.
Go green: Place the salad over a bed of arugula or mixed greens for extra crunch and color contrast.
Wine pairing: Choose a crisp white—like Sauvignon Blanc—or a light rosé for an elegant dining experience.
Frequently Asked Questions About Roasted Beet Salad with Burrata (H2)
Q: Can I prepare parts of this salad ahead of time?
A: Absolutely! You can roast, peel, and cube the beets a day in advance—store in the fridge. Keep the dressing and burrata separate and assemble just before serving to maintain freshness.
Q: How do I reheat without losing texture?
A: If desired, warm the beet cubes lightly (in a 300 °F oven for ~10 minutes) before tossing with dressing. Always bring burrata to room temperature before serving for peak creaminess.
Q: Is this dessert-worthy too?
A: It has a sweet-savory balance thanks to pomegranate and honey—but it’s best suited as an appetizer or side. If you’re craving dessert, a fruit sorbet would pair beautifully.
Q: Can I make this vegan or dairy‑free?
A: Definitely! Replace burrata with firm tofu or dairy-free cheese, and substitute honey with maple syrup. You’ll still get the core flavors and textures intact in a vegan version.
Conclusion (H2)
Thank you so much for reading about this Roasted Beet Salad with Burrata—it’s one of my favorite recipes for its beautiful presentation, fresh flavors, and ease of prep. I absolutely love how the roasted beets mingle with creamy burrata, while pomegranate arils and pistachios bring that lively crunch. It’s the kind of dish that’s both simple and elegant, perfect for dinner parties or a cozy weeknight meal. I hope you enjoy making—and more importantly, savoring—it just as much as I do. Happy cooking, and thank you for being part of our food-loving community!
Print
Roasted Beet Salad with Burrata
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
This Roasted Beet Salad with Burrata is a stunning and flavorful dish made with tender roasted beets, creamy burrata, crunchy pistachios, and juicy pomegranate arils. Dressed in a simple honey-balsamic vinaigrette, it’s a vibrant salad perfect for entertaining or elevating everyday meals.
Ingredients
6 medium beets (3 red, 3 golden if available)
Arils from 1 small pomegranate
⅓ cup lightly toasted pistachios
3 tablespoons fresh oregano leaves
2 tablespoons fresh mint leaves
1 (8 oz) ball burrata
2 tablespoons extra virgin olive oil
Cracked black pepper, to taste
For the dressing:
⅓ cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste
Instructions
Preheat the oven: Set your oven to 375 °F (190 °C).
Roast the beets: Rinse the beets thoroughly, wrap them securely in foil, and bake for 1 to 1½ hours, or until they’re fork-tender.
Cool and peel: Allow the beets to cool until they’re safe to handle, then gently remove the skins.
Cube and mix: Cut the peeled beets into 1½-inch cubes and toss in a large bowl with the pomegranate arils, oregano, mint, and pistachios.
Prepare the dressing: Whisk together olive oil, white balsamic vinegar, honey, salt, and pepper until emulsified.
Dress the salad: Drizzle the prepared dressing over the beet mixture and toss gently to ensure everything is well coated.
Add the burrata: Nestle the burrata in the center of the salad, drizzle with extra virgin olive oil, and finish with a sprinkle of cracked black pepper.
Serve: Enjoy the salad at room temperature for the best texture and flavor.
Notes
To save time, roast the beets a day ahead and refrigerate. Let the burrata sit at room temperature before serving for best texture. Use golden beets to prevent color bleeding.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 362
- Sugar: 12g
- Carbohydrates: 19g
- Protein: 5g