Beet & Burrata Salad Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet greens close to the root and scrub beets clean. Wrap each beet individually in aluminum foil with a teaspoon of olive oil and a pinch of salt. Place on a baking sheet and roast for 45–60 minutes depending on size, until a knife inserts easily. Remove from oven and let cool in foil 15 minutes.

Peel and slice

When cool enough to handle, unwrap and rub skins off with a paper towel or slip skins off under running water. Slice beets into 1/4-inch (6 mm) rounds or wedges. Keep warm or chill briefly if preparing ahead.

Prepare greens

Wash and spin-dry mixed greens and microgreens. Gently tear basil leaves into large pieces. Arrange greens on a serving platter or divide among four plates, leaving space for beet slices and burrata.

Add burrata

Bring burrata to room temperature (30 minutes) then place one burrata ball halved or whole on each plate atop the greens just before serving.

In a small bowl or jar combine white balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk while slowly streaming in the olive oil until emulsified and slightly thickened. Taste and adjust seasoning or lemon juice if desired. Reserve at room temperature.

Blanch basil leaves: bring a small pot of water to a boil, dunk basil leaves for 5–10 seconds, then transfer immediately to an ice bath. Pat dry thoroughly. Combine blanched basil, neutral oil, and 1/4 tsp salt in a blender and puree until very smooth (30–45 seconds). For a brighter color, chill and strain through a fine mesh sieve or cheesecloth to remove solids. Store basil oil at room temperature if serving within a few hours or refrigerate and bring back to room temp before using.

Dress greens lightly: drizzle about half of the white balsamic vinaigrette over the arranged greens and toss gently so leaves are lightly coated.

Arrange beets: fan beet slices or wedges over the dressed greens around the burrata.

Dress burrata and beets: spoon remaining vinaigrette over the beets and around the burrata. Drizzle 1–2 teaspoons of basil oil over the burrata and a light streak across the plate for visual contrast.

Finish with texture and seasoning: sprinkle toasted pistachios over the beets and greens. Finish the burrata and beets with a light pinch of smoked sea salt (about 1/8 tsp per plate) and a crack of black pepper. If using, add the optional lemon juice to the vinaigrette or drizzle a few drops around the plate for brightness.

Serve immediately: garnish with whole basil leaves or microgreens and serve the salad right away so burrata remains creamy.