Beet and Burrata Salad

This fresh and delicious beet and Burrata salad is made with roasted beets and carrots on a bed of baby arugula topped with creamy Burrata cheese.  A tangy white wine vinaigrette is drizzled over the top along with chopped pistachios for a little crunch, with a sprig of fresh thyme.  A beautiful and vibrant salad that you can feel good about eating.  I’m a big fan of roasted beets and Burrata cheese so this is the best of both worlds.  This salad could also be served as an appetizer or light meal.

What do I need to make beet and Burrata salad?

• 8 small golden or red beets (or half golden, half red), cut into even wedges.  I used baby size golden beets cut into fourths.
• 4 medium carrots, peeled, and sliced thick
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 ball of Burrata cheese
• 2 cups baby arugula, baby spinach or mixed baby greens
• 1/4 cup chopped or minced toasted pistachios, optional
• 2 tsp fresh thyme leaves and a sprig of fresh thyme to garnish

For the vinaigrette dressing:

• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 1 clove garlic, minced
• Salt and pepper, to taste

How to make beet and Burrata salad:

• Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
• Cut the beets into wedges and the carrots into thick slices.  Place vegetables in a large bowl and toss to coat evenly with the olive oil, then add salt and pepper to taste.

• Arrange the beets and carrots on the baking sheet in a single layer.  Roast in preheated oven for 30 minutes until fork tender, turning halfway through.

• Make the dressing by whisking the olive oil, white wine vinegar, honey, minced garlic,  and salt and pepper together.  Place in the refrigerator until the vegetables are roasted.

• When the vegetables are done, remove them from the oven and let them cool slightly.  Toss the salad greens with a small amount of the vinaigrette.
• Place the salad greens on a plate or serving tray, then arrange the beets and carrots on top of the salad greens.  Place the ball of burrata cheese on top in the center of the vegetables.

• Serve immediately.  Leftovers should be stored covered in the refrigerator for no more than 24 hours.

Notes:

• You can use baby arugula, baby spinach or mixed baby greens for the bed of the salad.
• Substitute balsamic vinegar for the white wine vinegar for a less tangy and sweeter taste.
• Try using toasted walnuts or toasted pine nuts in place of the pistachios.
• You can use other fresh herbs in place of the thyme such as basil or rosemary.
• If desired, break up the Burrata cheese and spread around the top of the salad.

Other delicious salad recipes to try:

Chicken BLT Salad

Green Salad With Citrus

Grandma’s Creamy Fruit Salad

Citrus Fennel Arugula Salad

Beet and Burrata Salad

LeAnn

This fresh and delicious beet and Burrata salad is made with roasted beets and carrots on a bed of baby arugula topped with creamy Burrata cheese. 

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Salad

Cuisine American

Servings 4

Calories 278 kcal

Ingredients

  

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• 8 small golden or red beets (or half golden, half red), cut into even wedges.  I used baby size golden beets cut into fourths.
• 4 medium carrots, peeled, and sliced thick
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 ball of Burrata cheese
• 2 cups baby arugula, baby spinach or mixed baby greens
• 1/4 cup chopped or minced toasted pistachios, optional
• 2 tsp fresh thyme leaves and a sprig of fresh thyme to garnish

For the white wine vinaigrette dressing:

• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

 

• Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
• Cut the beets into wedges and the carrots into thick slices.  Place vegetables in a large bowl and toss to coat evenly with the olive oil, then add salt and pepper to taste.
• Make the dressing by whisking the olive oil, white wine vinegar, honey, minced garlic,  and salt and pepper together.  Place in the refrigerator until the vegetables are roasted.
• When the vegetables are done, remove them from the oven and let them cool slightly.  Toss the salad greens with a small amount of the vinaigrette.
• Place the salad greens on a plate or serving tray, then arrange the beets and carrots on top of the salad greens.  Place the ball of burrata cheese on top in the center of the vegetables.
• Drizzle the remaining vinaigrette dressing over the top of the cheese and vegetables.
• Sprinkle fresh thyme leaves over the salad and garnish with a fresh thyme sprig. Sprinkle with toasted, chopped or minced pistachios, optional.
• Notes: *You can use baby arugula, baby spinach or mixed baby greens for the bed of the salad. *Substitute balsamic vinegar for the white wine vinegar for a less tangy and sweeter taste. *Try using roasted walnuts or roasted pine nuts in place of the pistachios. *You can use other fresh herbs in place of the thyme such as basil or rosemary. *If desired, break up the Burrata cheese and spread around the top of the salad. *You can make individual salad bowls instead of a platter if desired.

Nutrition

Serving: 1gCalories: 278kcalCarbohydrates: 27gProtein: 5gFat: 18gSaturated Fat: 2gSodium: 526mgPotassium: 810mgFiber: 7gSugar: 18gVitamin A: 10530IUVitamin C: 14mgCalcium: 74mgIron: 2mg

Keyword Beet and Burrata Salad, Roasted Beet Burrata Salad, Beet, carrot and Burrata Salad, Yummy salads

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