This Beet and Burrata Salad is the ultimate salad. A combination of peppery arugula, roasted beets and creamy burrata cheese come together for a salad that’s easy to make and packed with flavor. Great as a starter, lunch or dinner salad.
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Arugula is a great base for the combination or earthy beets and creamy burrata. A sprinkle of pistachios brings in a nutty crunch and everything gets topped off with an incredibly flavorful homemade balsamic dressing. You can serve this salad as a side dish or as a light lunch, or you can make it heartier meal with the addition of your favorite protein like chicken, shrimp or steak. For more delicious salad recipes take a look at my Peach and Burrata Salad, Fennel and Apple Salad and Strawberry Spinach Salad.
Ingredients
- Beets (red, golden or chioggia)
- Arugula
- Burrata
- Pistachios
- Honey Balsamic Vinaigrette
For the Honey Balsamic Dressing
- Balsamic vinegar
- Honey
- Dijon mustard
- Kosher salt
- Ground black pepper
- Olive oil
Cooking Tips
- Add visual interest by using different vareities of beets including golden beets, red beets and chioggia beets
- Don’t have burrata cheese on hand? This salad would also be delicious with mozzarella, goat cheese or crumbled feta
- Use sliced almonds or pine nuts instead of pistachios if you’d like
- Change up the dressing! Basil Vinaigrette, Lemon Thyme Vinaigrette and Maple Dijon Vinaigrette would all be delicious
- Add in your favorite fresh herbs like basil, mint or thyme
How to Make Beet and Burrata Salad
Start by roasting the beets. Preheat the oven to 400 degrees F. Drizzle the beets with olive oil and sprinkle with kosher salt. Wrap each large beet in aluminum foil and place on a baking sheet. Roast for 60 minutes or until the beets are fork tender. Once the beets have cooled slightly remove the skins using a paper towel and slice (you may want to wear gloves during this step as beets are prone to staining skin and clothes).
Prepare the balsamic dressing. Add the balsamic vinegar, honey dijon mustard,, salt , black pepper and olive oil to a mason jar and shake well to combine. Set the dressing aside while you prepare the rest of the salad. Alternatively you can add the balsamic vinegar, honey dijon mustard, salt, black pepper to a small bowl and whisk in the the olive oil until well combined.
To assemble the salad place the arugula in a bowl or on a serving dish. Top with sliced beets and burrata, either sliced or whole depending on how ou would like the presentation. Sprinkle the pistachios and drizzle with the balsamic dressing and serve as desired.
If you like this Beet and Burrata Salad be sure to take a look at some of my other recipes!
Burrata with Balsamic Cherries
If you make this Beet and Burrata Salad please be sure to leave a comment and/or give this recipe a 5 star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Beet and Burrata Salad
Ingredients
- 4 large beets use your choice of red, golden or chioggia
- 4 cups arugula
- 8 oz burrata
- 1/3 cup pistachios
- Honey Balsamic Vinaigrette
For the Honey Balsamic Dressing
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
Instructions
- Start by roasting the beets. Preheat the oven to 400 degrees F. Drizzle the beets with olive oil and sprinkle with kosher salt. Wrap each beet in aluminum foil and place on a baking sheet. Bake for 60 minutes or until the beets are fork tender.
- Once the beets have cooled slightly remove the skins and slice.
- Prepare the dressing. Add the balsamic vinegar, honey dijon mustard,, salt , black pepper and olive oil to a mason jar and shake well to combine. Set the dressing aside while you prepare the rest of the salad. Alternatively you can add the balsamic vinegar, honey dijon mustard, salt , black pepper to a small bowl and whisk in the the olive oil until well combined.
- To assemble the salad place the arugula in a bowl or on a platter. Top with sliced beets and burrata, e.ither sliced or whole. Sprinkle the pistachios and drizzle with the balsamic dressing and serve as desired.
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