There's something almost magical about slicing into a ball of burrata salad beet and watching that creamy center spill out over jewel-toned beets. The first time I made this, Claudia was perched on the counter, swinging her legs and asking a million questions about why some beets were "candy striped" and others were "sunshine yellow."
This Burrata Salad Beet is one of those dishes that looks fancy enough for company but comes together so simply that you'll want to make it on a regular Tuesday night. The earthy sweetness of roasted beets, the rich creaminess of fresh Burrata Salad Beet, and that vibrant walnut basil oil it all just works.
Why This Salad Feels Like Summer on a Plate
I started making this roasted beet salad with burrata a few summers ago when our farmer's market had the most gorgeous rainbow of beets I'd ever seen. I couldn't resist grabbing one of each color, and honestly, I'm so glad I did.
The combination of burrata cheese salad elements here is pretty special. You get the earthy, almost sweet flavor of roasted beets, the incredibly creamy burrata that melts in your mouth, and those toasted walnuts that add just the right amount of crunch. The walnut basil oil ties everything together with this fresh, herbaceous brightness that makes each bite feel light and summery.
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Burrata Salad Beet Ingredients
For this colorful beet salad, you'll want to grab:
See Recipe Card Below This Post For Ingredient Quantities
For the Salad:
- Baby greens, micro-greens, or sprouts
- Ball of burrata cheese
- Red beet (or 2 smaller ones)
- Chioggia beet (or 2 smaller ones)
- Golden beet (or 2 smaller ones)
- Chopped toasted walnuts
For the Walnut Basil Oil:
- Fresh basil leaves (about 2 loosely packed cups)
- Walnut oil (plus a bit more for tossing the beets)
- Juice of half a lemon (about 1 tablespoon)
- Pinch of salt
The beets are really the stars here. If you can find all three colors, go for it—the presentation is stunning. But if you can only get red beets, that's perfectly fine too. This easy beet salad is flexible like that.
How to Make Burrata Salad Beet
Roast the Beets: Get your oven going at 375°F. Wash your beets and trim those stems down to about an inch. Here's a little trick I learned: group them by size before you wrap them in foil. Smaller beets cook faster, so keeping similar sizes together means everything finishes at the same time.
Pop them on a baking sheet and let them roast for about an hour. You'll know they're done when a sharp knife slides right through. Let them cool just enough that you can handle them, then trim the tops and slip off those skins. If they're being stubborn, a vegetable peeler works great.
Prep the Beets: Slice your roasted beets in half, then cut them into wedges. Toss them gently with a little walnut oil—this keeps them glossy and adds another layer of nutty flavor.
Make That Gorgeous Green Oil: While the beets are in the oven, toss your basil leaves and lemon juice into a food processor. Blend until everything's broken down, scraping the sides once or twice. Pour in that walnut oil and keep blending until it's smooth and vibrant green. Taste it, add a pinch of salt, maybe a touch more lemon if you like. If it seems thick, add a splash more oil.
Bring It All Together: Grab your prettiest platter and scatter some baby greens across it. Now comes the fun part: place that ball of burrata cheese with roasted beets right in the center. Be gentle with it so you don't break that delicate skin just yet.
Arrange your beet wedges around the burrata like little colorful petals. Sprinkle those toasted walnuts over everything, then drizzle that beautiful walnut basil oil all over the top. A crack of fresh pepper, a tiny pinch of salt, and you're done.
Smart Substitutions and Swaps
Can't find Burrata Salad Beet? Fresh mozzarella works well, though you'll miss that incredible creamy center. Some grocery stores keep Burrata Salad Beet near the fancy cheese section, so check there if you don't see it with the regular mozzarella.
If walnuts aren't your thing, pistachios or pine nuts are lovely here. I've even used pecans in a pinch. For the walnut oil, you could use a good olive oil instead just know the flavor will be a bit different, a little less nutty and rich.
No fresh basil? Try arugula or even spinach in the oil. It won't taste quite the same, but it'll still be delicious and green and fresh.
For a balsamic Burrata Salad Beet variation, skip the walnut basil oil and drizzle everything with a good balsamic glaze instead. It's a totally different vibe but equally tasty.
Equipment For Burrata Salad Beet
This summer beet salad recipe doesn't require anything fancy:
- A baking sheet for roasting
- Aluminum foil for wrapping
- A food processor or blender for the oil
- A sharp knife for slicing
- A vegetable peeler (optional, but helpful)
- A nice serving platter
That's it. Simple tools, impressive results.
If you're looking for more delicious recipe ideas, check out the full collection at Claudia Cooking.
Storage Tips and Make-Ahead Notes
You can roast the beets up to three days ahead. Just keep them in the fridge in an airtight container, and toss them with the walnut oil right before serving.
The walnut basil oil stays fresh in the fridge for about a week. It might separate a bit, so give it a good shake or stir before using.
I don't recommend assembling the whole vegetarian Burrata Salad Beet ahead of time, though. Burrata Salad Beet is really best eaten fresh, and once you cut into it, that creamy center starts to run. Assemble this one right before you're ready to serve.
Leftover salad can be stored in the fridge for a day or two, but the burrata won't be quite as magical.
Top Tip
Here's something I learned by accident: if you have any leftover roasted beets, they're incredible blended into hummus. I know that sounds random, but trust me. The color turns this gorgeous magenta-pink, and the flavor is earthy and slightly sweet.
I also sometimes save a little bit of that walnut basil oil to toss with pasta later in the week. It's delicious on warm noodles with some parmesan and a handful of cherry tomatoes.
And if you're feeling fancy, you can turn this into a roasted beet and carrot salad with burrata by adding some roasted carrots to the mix. More colors, more vegetables, same delicious concept.
The Day Claudia Declared Beets "Pretty Food"
I'll never forget the afternoon I was roasting beets for this Burrata Salad Beet, and Claudia wandered into the kitchen asking what smelled so good. She helped me unwrap the foil packets, and when she saw the Chioggia beet with its pink and white stripes, her eyes went wide.
"Mom, it's like a candy cane beet!" she giggled, poking at it with her finger.
I handed her the vegetable peeler to help with the skins, which turned into a bit of a mess when she accidentally sent a golden beet rolling across the counter. It left a little yellow streak on the cutting board that made her laugh so hard she nearly dropped the red one too.
When we finally assembled the salad, she stared at it for a solid minute before saying, "This is pretty food. Can I eat pretty food?" One bite of that fresh burrata cheese with a roasted beet wedge, and she was hooked.
FAQ
What are some common beet salad mistakes?
The biggest one is not roasting the beets long enough they should be tender all the way through, not crunchy in the middle. Also, don't skip grouping them by size or you'll end up with some beets that are perfect and others that are still hard. And here's a little tip from experience: peel them while they're still slightly warm. It's so much easier than waiting until they're completely cool.
How long does Burrata Salad Beet last in the fridge?
The roasted beets themselves will keep for about three to four days in an airtight container. But once you've assembled this salad with the burrata, you'll want to eat it within a day. That fresh burrata just doesn't hold up well once it's been sitting around. The magic is in the freshness.
How do you prepare and eat Burrata Salad Beet?
Burrata is best when it's at room temperature, so take it out of the fridge about twenty minutes before serving. When you're ready to eat, just cut into it gently and let that creamy center flow out. You can tear it with your hands or slice it with a knife—either way works. It's meant to be enjoyed fresh and soft, so don't overthink it.
What goes well with burrata in a salad?
Honestly, Burrata Salad Beet loves just about anything fresh and bright. Tomatoes are classic, obviously. Stone fruits like peaches or nectarines are amazing in summer. Roasted vegetables like these beets bring out a nice earthy contrast. Fresh herbs, good olive oil, and a little acid from lemon or balsamic all make burrata shine. It's pretty hard to go wrong.
Final Thoughts
This Burrata Salad Beet has become one of those recipes I return to again and again, especially when I want something that feels special without a lot of fuss. The colors make me happy, the flavors make everyone at the table happy, and honestly, it just tastes like summer.
Whether you're making it for a dinner party or just because you found gorgeous beets at the market, I think you're going to love it. And if you have a little helper in the kitchen who wants to see those "candy cane beets," even better.
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Burrata Salad Beet
Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- Wash the beets and trim the stems to about 1 inch. Group them by size and loosely wrap each group in foil. Roast on a baking sheet for about 1 hour or until easily pierced by a knife. Smaller beets will cook faster than larger ones, so be mindful of the size. Allow to cool slightly before trimming the tops and peeling the skins. If the skins don't come off easily, use a vegetable peeler.
- Slice the beets in half, then cut them into wedges. Toss them lightly in walnut oil.
- While the beets are roasting, prepare the basil walnut oil. Combine basil leaves and lemon juice in a food processor or blender, then blend until smooth, scraping the sides as needed. Add walnut oil and blend until you have a smooth consistency. Season with salt and more lemon juice to taste. If the mixture is too thick, add more oil.
- To serve, arrange some baby greens or microgreens on a platter. Place the burrata in the center, taking care not to break the outer skin. Arrange the beet wedges around the cheese and sprinkle with chopped toasted walnuts.
- Drizzle the basil walnut oil over the salad. Season with freshly cracked pepper and a pinch of salt before serving.
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