Ingredients
For the roasted beets:
- 2 medium red beets
- 2 medium golden beets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the salad:
- 1 burrata ball (fresh, at room temperature)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze (or balsamic reduction)
- ¼ teaspoon flaky sea salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh basil, chopped
- 1 teaspoon honey (optional, for extra sweetness)
Instructions
Step-by-Step Instructions
1. Roast the Beets
- Preheat your oven to 400°F (200°C).
- Wash and scrub the beets, then wrap each beet in aluminum foil with a drizzle of olive oil, salt, and pepper.
- Place them on a baking sheet and roast for 40-50 minutes, or until a fork easily pierces through.
- Let the beets cool, then peel off the skins and cut into wedges or slices.
2. Assemble the Salad
- Arrange the roasted beet slices on a serving plate.
- Place the burrata ball in the center.
- Drizzle with olive oil and balsamic glaze.
- Sprinkle with flaky sea salt, black pepper, and fresh basil.
- Add a touch of honey for extra depth of flavor (optional).
3. Serve & Enjoy!
- Slice into the burrata and let the creamy center ooze over the beets.
- Serve with crusty bread, arugula, or as a side dish!
Notes
Pro Tips for the Best Roasted Beets Burrata Salad
Roast beets properly – Wrapping them in foil locks in moisture, making them soft and sweet.
Use room-temperature burrata – This ensures the creamiest, most luscious texture.
Pair with a balsamic glaze – Its tangy sweetness enhances the beets’ natural flavor.