Roasted Beet and Burrata Salad with Balsamic Glaze
An elegant yet simple salad featuring sweet roasted beets, creamy burrata, and a rich balsamic glaze, perfect as a light lunch or refined starter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 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)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and trim the beets. Drizzle with olive oil, season with salt and pepper, and wrap each beet individually in foil.
- Place the wrapped beets on a baking sheet and roast for 40–50 minutes, or until tender when pierced with a fork.
- Allow the beets to cool slightly, then peel off the skins and slice into wedges or rounds.
- Arrange arugula on a serving platter if using. Layer the roasted beet slices on top.
- Tear the burrata gently and place it over the beets.
- Drizzle with balsamic glaze and garnish with fresh basil leaves. Finish with additional salt and freshly cracked black pepper before serving.
Notes
- Roast beets up to 2 days in advance and refrigerate until ready to use.
- Store roasted beets and burrata separately for best freshness.
- To substitute balsamic glaze, reduce balsamic vinegar on the stovetop until thickened.
- Add toasted walnuts or pecans for crunch.
- Swap burrata with fresh mozzarella or goat cheese for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 45 mg
