I love making this Roasted Beet and Burrata Salad with Balsamic Glaze when I want something that feels elegant yet incredibly simple. The earthy sweetness of roasted beets pairs beautifully with creamy burrata, while a drizzle of rich balsamic glaze ties everything together in the most delicious way.
Why You’ll Love This Recipe
I adore how this salad looks as stunning as it tastes. The vibrant colors of the roasted beets contrast perfectly with the soft, creamy burrata, making it a centerpiece-worthy dish. I also appreciate how roasting the beets intensifies their natural sweetness and adds depth of flavor. The balsamic glaze brings a sweet and tangy balance that complements every bite. I find it perfect as a light lunch, a dinner starter, or even a side dish for special gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 medium fresh beets
2 tablespoons olive oil
Salt to taste
Black pepper to taste
8 ounces burrata cheese
2 cups arugula (optional)
2 tablespoons balsamic glaze
Fresh basil leaves (optional)
Directions
I start by preheating the oven to 400°F (200°C). I wash and trim the beets, then wrap them individually in foil after drizzling them with olive oil and seasoning with salt and pepper. I place them on a baking sheet and roast them for about 40–50 minutes, or until they are tender when pierced with a fork.
Once roasted, I let the beets cool slightly before peeling off the skins, which usually slide off easily. I slice them into wedges or rounds, depending on how I want to present the salad.
On a serving platter, I arrange a bed of arugula if I’m using it. I layer the roasted beet slices on top, then gently tear the burrata and place it over the beets. I finish everything with a generous drizzle of balsamic glaze and a sprinkle of fresh basil leaves. I add a final touch of salt and freshly cracked black pepper before serving.
Servings and Timing
I find this recipe serves 4 people as a starter or 2 as a light main course.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Variations
I sometimes add toasted walnuts or pecans for a bit of crunch. When I want extra brightness, I sprinkle a little lemon zest over the top. I also enjoy adding sliced heirloom tomatoes in the summer for even more color and flavor. If I want a slightly sharper taste, I swap burrata for fresh mozzarella or even crumbled goat cheese.
Storage/Reheating
I store leftover roasted beets separately in an airtight container in the refrigerator for up to 4 days. I keep the burrata separate as well and assemble the salad just before serving for the best texture. I don’t recommend reheating the assembled salad, but I can gently warm the beets before serving if I prefer them slightly warm.
FAQs
Can I roast the beets ahead of time?
Yes, I often roast the beets a day or two in advance and keep them refrigerated until I’m ready to assemble the salad.
Do I have to peel the beets before roasting?
I prefer roasting them with the skins on because they peel off easily after cooking and help retain moisture.
What can I use instead of balsamic glaze?
I sometimes reduce regular balsamic vinegar on the stovetop until it thickens, which works beautifully as a substitute.
Can I use pre-cooked beets?
Yes, I can use store-bought cooked beets if I’m short on time, though I find freshly roasted ones have the best flavor.
Is this salad served warm or cold?
I enjoy it both ways. I sometimes serve the beets slightly warm with cool burrata for a lovely contrast.
Conclusion
I love how this Roasted Beet and Burrata Salad with Balsamic Glaze brings together simple ingredients in such a refined way. The combination of sweet roasted beets, creamy burrata, and tangy balsamic glaze creates a dish that feels special without requiring complicated steps. I always come back to this recipe when I want something fresh, flavorful, and visually stunning.
