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Burrata Salad Beet A vibrant and colorful Beet and Burrata Salad, featuring roasted beets in a variety of colors (golden, red, and purple) paired with creamy burrata cheese, fresh arugula, and crunchy walnuts, all drizzled with a green basil walnut oil dressing.

Burrata Salad Beet

4 from 1 vote
A vibrant and flavorful Burrata Salad Beet, perfect as a stunning appetizer or a light meal for a group.
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Prep Time 15 minutes
Cook Time 1 minute
Total time 1 minute
Total Time 17 minutes
Servings: 8
Course: Appetizer, Salad
Cuisine: Italian
Calories: 267
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 handful baby greens micro-greens, or sprouts (For freshness and crunch)
  • 8 ounces burrata cheese Soft, creamy cheese with a delicate outer layer
  • 1 large red beet or 2 smaller beets (Red beets have a sweet, earthy flavor)
  • 1 large Chioggia beet or 2 smaller beets (These beets add a pop of color with their striped interior)
  • 1 large golden beet or 2 smaller beets (Milder in flavor than the red variety)
  • ¼ cup chopped toasted walnuts For a crunchy, nutty contrast
  • walnut basil oil For drizzling, see preparation
  • 2 handfuls fresh basil leaves about 2 loosely packed cups (Adds fresh, aromatic flavor)
  • ¼ cup walnut oil plus more for tossing beets (To enhance the walnut flavor in the salad)
  • juice of half a lemon about a tablespoon (For brightness and acidity)
  • pinch salt For seasoning

Equipment

  • 1 Oven For roasting the beets
  • 1 Baking sheet For roasting the beets
  • 1 Aluminum foil For wrapping the beets before roasting
  • 1 Food Processor or Blender For making the basil walnut oil
  • 1 Sharp knife For slicing the beets
  • 1 Vegetable peeler Optional, but helpful for peeling the beets
  • 1 Serving platter For plating the salad beautifully

Method
 

  1. Preheat the oven to 375°F.
  2. 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.
    A beautifully presented plate of roasted beets in various colors (golden, red, and purple), served with fresh basil leaves, offering a simple yet elegant display of roasted vegetables.
  3. Slice the beets in half, then cut them into wedges. Toss them lightly in walnut oil.
  4. 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.
    A close-up of a small glass jar filled with vibrant green walnut basil oil, with a spoon stirring the fragrant dressing, perfect for adding flavor to salads and vegetables.
  5. 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.
  6. Drizzle the basil walnut oil over the salad. Season with freshly cracked pepper and a pinch of salt before serving.
    A vibrant and colorful Beet and Burrata Salad, featuring roasted beets in a variety of colors (golden, red, and purple) paired with creamy burrata cheese, fresh arugula, and crunchy walnuts, all drizzled with a green basil walnut oil dressing.

Nutrition

Serving: 175gCalories: 267kcalCarbohydrates: 14gProtein: 10gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 107mgPotassium: 470mgFiber: 4gSugar: 9gVitamin A: 354IUVitamin C: 7mgCalcium: 230mgIron: 1mg

Notes

This dish is a beautiful way to showcase fresh, vibrant beets and creamy burrata, with a fragrant basil oil drizzle to tie it all together.

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