If you’re looking for a salad that feels like a special occasion but takes hardly any effort, this Roasted Beet and Burrata Salad Recipe is your new best friend. Trust me, once you roast those beets perfectly and pair them with creamy burrata and vibrant oranges, you’ll wonder why you didn’t try this combo sooner. It’s fresh, colorful, and downright delicious — plus, it’s one of those recipes that feels fancy when you serve it but couldn’t be simpler to pull together.

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Why This Recipe Works

Contrast of Flavors: Earthy roasted beets paired with creamy burrata and bright citrus make every bite balanced and refreshing.
Simple Technique: Roasting beets in foil creates tender, sweet slices without fuss or peeling hassles.
Fresh Herb Oil: The basil oil adds a fragrant pop that ties all the salad elements together beautifully.
Eye-Catching Presentation: The mix of red and orange beets with vibrant orange slices and green basil leaves makes this salad as pretty as it tastes.

Roasted Beet and Burrata Salad, beet and burrata salad, roasted beet salad, citrus beet salad, easy gourmet 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

Each ingredient in this Roasted Beet and Burrata Salad Recipe plays a crucial role in flavor and texture, making the salad both delicious and visually stunning. Here’s a quick rundown on why these ingredients are so perfect together.

Roasted Beet and Burrata Salad, beet and burrata salad, roasted beet salad, citrus beet salad, easy gourmet 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: Roasting brings out their natural sweetness; using two colors makes the salad vibrant and interesting.
Burrata: Creamy and slightly tangy, it balances the earthiness of the beets perfectly.
Blood Orange and Cara Cara Orange: Their bright citrus cuts through richness and adds freshness.
Pistachios: A crunchy element that adds texture and a subtle nutty flavor.
Basil Leaves: Fresh herbs give the salad a peppery, aromatic lift.
Flaky Sea Salt: Enhances all the flavors and adds the right amount of crunch.
Basil Oil (Basil, Olive Oil, Orange Juice, Kosher Salt): This homemade dressing brightens the whole dish with herbaceous and citrus notes.

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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

One of the best things about this Roasted Beet and Burrata Salad Recipe is how easy it is to make your own. I love playing with different nuts or swapping out citrus depending on the season — and you can, too!

Use Walnuts or Pecans: I’ve swapped pistachios for toasted walnuts when I craved a deeper nuttiness — both work wonderfully.
Add Greens: Toss in some peppery arugula or baby spinach for extra freshness and color.
Change Up the Citrus: In winter, I like to use grapefruit or tangerines if I can’t find blood oranges.
Make it Vegan: Sub burrata with avocado slices and add a sprinkle of nutritional yeast for that umami.*

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

Step 1: Roast the Beets to Tender Perfection

Start by preheating your oven to 375°F. Wash those beets really well—no need to peel before roasting! Trim the stems but keep the root end intact (this helps them hold in moisture). I group the reds separate from the oranges and wrap each color loosely in foil on a baking sheet. Roast for about an hour or until you can easily pierce the beet flesh with a sharp knife. Don’t rush this step — perfectly roasted beets have that melt-in-your-mouth texture you’ll love. Let them cool a bit before peeling by gently rubbing the skins off with a small knife. Slice them into wedges, and you’re ready for the next step!

Step 2: Whip Up the Basil Oil Dressing

While your beets roast, it’s the perfect time to blend the basil oil. Toss fresh basil leaves, olive oil, a pinch of kosher salt, and a splash of orange juice into a mason jar or blender. I use an immersion blender — it’s quick and easy — but a regular blender works, too. If the mixture feels too thick, don’t hesitate to add a bit more orange juice to loosen it up. This fragrant, bright dressing wakes up the salad with a fresh herbal zing that pairs beautifully with the roasted beets and creamy cheese.

Step 3: Assemble Your Beautiful Salad

On a pretty platter or large plate, arrange slices of your blood orange and cara cara orange first. Carefully nestle the balls of burrata in the middle — it’s the star of the dish, so give it the spotlight! Arrange the beet wedges evenly around the cheese and scatter chopped pistachios on top for that lovely crunch. Drizzle the basil oil dressing generously over everything, sprinkle some flaky sea salt to finish, and scatter fresh basil leaves across the salad just before serving. It’s colorful, fresh, and so inviting — a salad you’ll want to serve at your next dinner party or cozy weekend lunch.

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Pro Tips for Making Roasted Beet and Burrata Salad Recipe

Check Beet Doneness: Test beets at the 50-minute mark; smaller beets roast faster, so adjust your time to avoid overcooking.
Use Room Temperature Burrata: Take it out of the fridge about 15 minutes before serving to get that creamy, melty texture.
Customize Basil Oil Consistency: Blend it until smooth but don’t over-thin it—you want it thick enough to cling to the beets and cheese.
Don’t Skip the Flaky Salt: It’s the final touch that enhances texture and flavor, elevating the entire salad experience.

How to Serve Roasted Beet and Burrata Salad Recipe

Roasted Beet and Burrata Salad, beet and burrata salad, roasted beet salad, citrus beet salad, easy gourmet 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 always finish this salad with a sprinkle of torn basil leaves and a dusting of flaky sea salt because it adds freshness and a subtle crunch that really pops. Sometimes, I’ll also add a few microgreens or a light drizzle of balsamic reduction for some extra tang and a beautiful finish.

Side Dishes

This salad is amazing as a starter for a spring or summer meal. I love pairing it with grilled chicken or fish, crusty artisan bread, or even alongside a simple pasta dish tossed with olive oil and garlic. The salad’s brightness balances heartier mains beautifully.

Creative Ways to Present

For special occasions, I like to serve this Roasted Beet and Burrata Salad Recipe in individual glass jars or small bowls to showcase the vibrant layers—it’s a real crowd-pleaser and looks stunning on any table. Another fun idea is to create a beet “carpet” by laying the beet wedges in a spiral before placing the burrata on top for an artful presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the beet slices and basil oil separately in airtight containers in the fridge. Burrata is best enjoyed fresh, so avoid storing it with the salad. When ready to eat, simply toss the components together and add fresh basil and orange slices for a quick refresh.

Freezing

I don’t recommend freezing this salad because burrata doesn’t freeze well and the texture of oranges will suffer. Roasted beets freeze okay on their own, but since the salad is all about fresh textures and creamy cheese, it’s best to enjoy it fresh.

Reheating

If you want warm beet slices on your salad, feel free to reheat them gently in a pan or microwave before assembling. Just avoid reheating the entire salad with the cheese and oranges, as they’re best served fresh and cool for the perfect contrast.

FAQs

Can I prepare the roasted beets ahead of time?

Absolutely! Roasted beets can be prepared up to 2 days ahead and stored in the fridge. Just peel and slice them, then keep them in an airtight container. Assemble the salad fresh to keep the burrata and oranges at their best.
What’s the best way to peel roasted beets?

I find the easiest way is to let them cool slightly after roasting, then use a small knife to rub the skins off gently. You can also use your fingers or a paper towel — the skins should slip right off without much effort.
Can I use other types of cheese besides burrata?

Yes! Fresh mozzarella or creamy goat cheese can be tasty alternatives, but burrata’s creamy center offers a uniquely rich texture that really elevates the salad.
How do I store leftover basil oil?

Store it in a sealed jar or bottle in the refrigerator for up to 3 days. Before using again, give it a good shake or stir to recombine, as the oil and juice may separate.
Can this salad be made dairy-free?

Definitely—just skip the burrata and try avocado slices or a dairy-free cheese alternative for creaminess. The rest of the salad is naturally dairy-free and delicious.

Final Thoughts

This Roasted Beet and Burrata Salad Recipe has become one of my absolute favorites for those moments when I want something that’s both simple and stunning. Whether I’m hosting friends or just treating myself to a lovely lunch, it never disappoints. I hope you’ll love it as much as I do — give it a try and watch how a handful of fresh ingredients can turn into something truly memorable. Happy cooking!