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This refreshing summer salad features tender roasted beets, creamy burrata cheese, with fresh basil oil, it’s a perfect addition to any meal. Serve it as a side dish or enjoy a light lunch or dinner.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 45 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 5 medium size golden beets (washed dry and cut in half) | |
| 5 medium size red beets (washed dry and cut in half) | |
| 2 small burrata cheese | |
| Basil leaves about ½ cup | |
| Basil oil |
For the basil oil:
| 2 cups compacted basil leaves (cleaned and dry) | |
| 1 cup extra virgin oil | |
| 1 jalapeno (roughly chopped) | |
| 3 garlic cloves (sliced) | |
| ½ teaspoon salt | |
| ½ teaspoon black pepper |
Preparation
1
Roast the Beets
Preheat your oven to 400°F. In a baking dish or on a lined baking sheet, place the golden beets on one side and the red beets on the other to prevent color bleeding. Drizzle with olive oil, then roast for about 45 minutes, or until the beets are fork-tender.
Preheat your oven to 400°F. In a baking dish or on a lined baking sheet, place the golden beets on one side and the red beets on the other to prevent color bleeding. Drizzle with olive oil, then roast for about 45 minutes, or until the beets are fork-tender.
2
Peel the Roasted Beets
Let the roasted beets cool off until they’re easy to handle. Then, use a paper towel to gently rub off the skins — they should peel away easily. Set the peeled beets aside for assembling the salad.
Let the roasted beets cool off until they’re easy to handle. Then, use a paper towel to gently rub off the skins — they should peel away easily. Set the peeled beets aside for assembling the salad.
3
Make the Basil Oil
In a food processor or high-speed blender, combine the olive oil, fresh basil leaves, jalapeño, and garlic. Blend until smooth. Then add salt and pepper to taste, and blend again briefly to mix. Set aside for drizzling over the salad.
In a food processor or high-speed blender, combine the olive oil, fresh basil leaves, jalapeño, and garlic. Blend until smooth. Then add salt and pepper to taste, and blend again briefly to mix. Set aside for drizzling over the salad.
4
Assemble the Salad
On a large flat platter, place the burrata in the center. Arrange the sliced roasted beets around the burrata in a circular pattern. Scatter fresh basil leaves over the top, season with salt and pepper, and finish with a generous drizzle of basil oil. Serve immediately and enjoy!
On a large flat platter, place the burrata in the center. Arrange the sliced roasted beets around the burrata in a circular pattern. Scatter fresh basil leaves over the top, season with salt and pepper, and finish with a generous drizzle of basil oil. Serve immediately and enjoy!
Recipe Tips & Suggestions
How to Store Leftovers
Store any leftover beet and burrata salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the burrata separate if possible, and add fresh basil or basil oil just before serving.
Note: The beets will continue to release color, so expect some staining if mixed. This salad is best enjoyed fresh, but still tasty the next day!
Meal Prep Tip
This beet and burrata salad is a great make-ahead option. Roast the beets and prepare the basil oil in advance — then assemble just before serving. Store components separately for the best texture, and you’ll have a quick, vibrant side dish ready to go throughout the week.