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Roasted Beet and Burrata Salad : Elegant & Earthy

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Looking for a vibrant, restaurant-quality dish that’s both beautiful and nourishing? This Roasted Beet and Burrata Salad brings together sweet, earthy beets, creamy burrata, peppery arugula, and a tangy vinaigrette for the ultimate flavor balance.

Ingredients

Scale

    • 4 medium beets, red and/or golden

    • 1 tablespoon olive oil

    • ½ teaspoon salt

    • ¼ teaspoon freshly ground black pepper

    • 2 balls burrata cheese

    • 3 cups arugula (or mixed greens)

    • ¼ cup toasted walnuts or pistachios (optional)

    • Fresh basil or mint (optional garnish)

For the Dressing:

    • 2 tablespoons olive oil

    • 1 tablespoon balsamic vinegar or red wine vinegar

    • 1 teaspoon Dijon mustard

    • 1 teaspoon honey or maple syrup

    • Salt and pepper, to taste

Instructions

Step 1: Roast the Beets

Preheat your oven to 400°F (200°C). Wash the beets and trim the stems. Wrap each beet individually in foil or place on a lined baking sheet and drizzle with olive oil, salt, and pepper.

Roast for 40–50 minutes, or until fork-tender. Let cool slightly, then peel and slice into wedges or rounds.

Step 2: Prepare the Dressing

In a small bowl, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper until well combined. Set aside.

Step 3: Assemble the Salad

On a large serving plate, spread a bed of arugula. Arrange roasted beet slices on top. Tear the burrata and scatter across the salad. Drizzle with dressing and garnish with toasted nuts and fresh herbs if using.

Notes

    • Use Fresh Burrata – The creamier the better—don’t substitute with mozzarella unless needed

    • Roast in Batches – Roast extra beets and use throughout the week

    • Don’t Overdress – A little vinaigrette goes a long way

Nutrition

Keywords: Salad With Burrata

Find it online: https://lyndyskitchen.com/roasted-beet-and-burrata-salad-elegant-fresh/