Roasted Beet & Burrata Salad - This roasted beet and burrata salad combines deep, sweet roasted beets with creamy burrata, crunchy pistachios, and a glossy balsamic drizzle. The texture hits silky and creamy with a crisp finish, while the flavor balance stays bright and rich at the same time. It can be prepped ahead and plated in minutes for an impressive appetizer or light meal.

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Roasted Beet & Burrata Salad - Roasting beets concentrates sweetness and keeps their texture tender, not watery. This salad works because every element has a job: warm roasted beets bring caramelized depth, burrata adds creamy richness, pistachios add crunch, and balsamic glaze provides a sweet-tart finish. The easiest way to get consistent results is to wrap beets tightly so they steam-roast; once a knife slides in easily, they are done. Peel while warm for the cleanest skins. Chill the beets before plating if you want sharper contrast with the burrata, or serve slightly warm for a more luxurious, creamy bite. This is a simple pantry-to-plate recipe that looks striking on camera because ruby beets and white burrata create bold contrast.

Dietary Notes

✓ Make-Ahead Friendly
✓ High-Contrast Plating
✓ Vegetarian Appetizer
✓ Simple Roasting Method

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Why You'll Love This

Sweet Roasted Beet Flavor: Foil roasting concentrates sweetness and keeps the texture tender.
Creamy Burrata Center: Burrata melts into the beets for a rich, silky bite.
Crunchy Pistachio Finish: Nuts add crisp texture that balances the creamy cheese.
Restaurant-Style Drizzle: Balsamic glaze and olive oil make plating look polished.

Roasted Beet & Burrata Salad

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 10

🔥 Cook Time: 60min

🥨 Yield: 4

🍞 Method: Roasting

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

4 medium raw beets
2 tbsp olive oil
1 tsp kosher salt
1/4 tsp black pepper, freshly cracked
2 balls burrata cheese
1/3 cup pistachios, roughly chopped
2 tbsp balsamic glaze
1/2 cup fresh basil or arugula
1/4 tsp flaky sea salt

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✏️

raw beets Choose firm beets with smooth skin for the best roasted texture; foil roasting concentrates sweetness and prevents watery results.
olive oil Olive oil supports caramelization and helps seasoning cling; use a good-tasting oil because it shows in this simple salad.
kosher salt Salt the beets after roasting so flavor penetrates; chilled beets can taste muted without enough seasoning.
black pepper, freshly cracked Fresh pepper adds gentle bite and aroma; add lightly so it doesn’t overpower burrata’s creamy profile.
burrata cheese Bring burrata toward room temperature so the center turns creamy and silky; cold burrata can feel firm and less luscious.
pistachios, roughly chopped Toast pistachios briefly to intensify nutty flavor and crunch; add at the end so they stay crisp, not soft.
balsamic glaze Use a thick glaze for a glossy drizzle that doesn’t run; it gives sweet-tart balance against rich burrata and sweet beets.
fresh basil or arugula Fresh greens add bright, peppery contrast; arugula balances richness while basil adds a sweet herbal finish.
flaky sea salt Finishing salt adds crisp texture and makes flavors pop; sprinkle right before serving for the best crunch.

list_alt Instructions

1

Preheat oven to 400°F. Place beets on foil, drizzle with 1 tbsp olive oil and a pinch of salt, then wrap tightly - tight wrapping steams and roasts for tender texture.
2

Roast for 50-70 minutes until a knife slides in easily - full tenderness prevents dry or chalky beets.
3

Cool 10 minutes, then rub off skins with paper towels while warm - warm peeling is faster and gives cleaner surfaces.
4

Slice beets into wedges, toss with remaining olive oil, salt, and pepper - seasoning the beets first builds flavor balance.
5

Arrange beets on a platter, then tear burrata over the top - tearing exposes the creamy center for a silky bite.
6

Sprinkle pistachios and herbs, then drizzle balsamic glaze - crunch and glossy drizzle create contrast and restaurant-style plating.
7

Finish with flaky salt and serve - finishing salt adds crisp texture and makes flavors pop.

Nutrition Facts

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Calories 320

Protein 11g

Carbs 24g

Fiber 5g

Sugar 17g

Fat 21g

Sodium 520mg

Potassium N/A

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Serving Suggestions

Plate beets on a wide platter, tear burrata over the top so the creamy center spreads naturally, then sprinkle pistachios and herbs for color. Drizzle balsamic glaze in thin ribbons and finish with flaky salt. Pair with toasted sourdough, arugula, or a simple citrus salad. Serve at cool room temperature for the best creamy burrata texture.

How to Store?

Store roasted beets in an airtight container in the refrigerator for up to 4 days. Keep burrata sealed and use within 2 days of opening for best creaminess. Assemble just before serving so the nuts stay crisp. Do not freeze; burrata changes texture. Make-ahead: roast and peel beets up to 3 days ahead.

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