Golden Beets & Burrata Salad
This Roasted Golden Beets and Burrata Salad is fresh and vibrant with earthy beets, creamy burrata and peppery arugula, all dressed in a simple balsamic vinaigrette. It has the perfect balance of flavors and textures, making it a standout dish for any occasion!
Why We Love This Roasted Golden Beets & Burrata Salad Recipe
With just a few quality ingredients, this golden beets and burrata salad showcases the beauty and simplicity of seasonal produce! The golden beets, which are the star of this dish, are naturally sweet with a slightly earthy flavor. Paired with creamy burrata cheese, peppery arugula, and a drizzle of balsamic vinegar and olive oil, this salad is bound to be a crowd pleaser!
Not only is this salad delicious, with the perfect combination of flavors and textures, but it is also so gorgeous! The bright yellow beets against the vibrant green arugula makes a visually stunning autumn salad that will become your new go-to favorite.
Ingredients You Need
- Golden Beets: Golden beets are in season starting in the early fall! They are naturally sweet and slightly earthly, but not as strong tasting as regular red beets.
- Burrata: Burrata is a soft cheese with an extra creamy center. The creamy texture and flavor adds a hint of richness to the salad!
- Arugula: Arugula is a peppery green that balances out the sweetness of the beets. If you prefer, you can use baby spinach instead.
- Olive Oil: Use a high quality extra virgin olive oil for the best taste!
- Balsamic Vinegar: Opt for a high quality aged balsamic vinegar, which will be a bit thicker in consistency.
- Pepitas: Also known as pumpkin seeds, these add a lovely crunch!
- Salt & Black Pepper: To taste.
How to Make Beets & Burrata Salad
- Preheat & Prep: Preheat the oven to 400 degrees F. Place the beets on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt.
- Roast: Wrap the beets in the foil and roast for 1 hour or until soft and fork tender.
- Peel: Remove the beets from the oven and let them cool. When cool to the touch, remove the skin.
- Slice: Slice the beets in slices and use a pumpkin cookie cutter to cut the shape, if you’d like.
- Assemble: Spread arugula on a platter. Arrange the roasted beets. Spread the burrata cheese over the beets. Season to taste with salt and freshly ground black pepper. Finally, sprinkle some pumpkin seeds and drizzle with olive oil and aged balsamic vinegar. Serve and enjoy!
Serving Suggestions
- As a starter, serve this roasted golden beets and burrata salad with a side of crusty bread.
- As a side dish, this salad goes well with some delicious main dishes such as rosemary garlic roasted lamb or braised turkey legs with apples!
- As a main dish, simple serve this salad with your favorite simple protein like grilled chicken or grilled flank steak to make it more filling! As a vegetarian option, try serving it with a side of braised butter beans!
Frequently Asked Questions
Yes! If you prefer you can definitely use red beets. Keep in mind that they have a stronger and more earthy flavor than golden beets, so the flavor will change. They also might stain the arugula so the colors will be different! If using red beets, be sure to use gloves when handling and peeling.
If you prefer, you can use fresh mozzarella cheese or even ricotta in place of the burrata cheese in this beet salad. They don’t have the same texture, but they will still over a mild, creamy flavor.
I recommend enjoying this salad as soon as you make it for the best flavor. You can prepare the roasted golden beets ahead of time and store them in the refrigerator for up to 2 days before assembling and serving the salad.
More Salad Recipes to Try
- Brussels Sprouts & Green Beans Salad
- Roasted Beets & Kale Salad
- Charred Fall Romaine Salad
- Acorn Squash and Burrata Salad
- Roasted Fennel and Pear Salad
Golden Beets & Burrata Salad
Equipment
- cookie cutter
Ingredients
- 3-4 golden beets
- 8 oz or 2 burrata rounds
- 1 handful of arugula
- 3 tbsp olive oil
- 1 tbsp aged balsamic vinegar
- 1 tbsp pepitas
- salt and black pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Place the beets on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt.
- Wrap the beets in the foil and roast for 1 hour or until soft and fork tender.
- Remove the beets from the oven and let them cool. When cool to the touch, remove the skin.
- Slice the beets in slices and use a pumpkin cookie cutter to cut the shape, if you'd like.
- Spread arugula on a platter. Arrange the beets. Spread the burrata cheese over the beets. Season to taste with salt and pepper. Finally, sprinkle some pumpkin seeds and drizzle with olive oil and aged balsamic vinegar. Serve and enjoy!
