Burrata Cheese & Beet Salad with Citrus (video)

The most delicious roasted beet salad recipe! You’ll love this incredible burrata cheese and beet salad with thinly shaved fennel, loads of creamy burrata cheese, finely diced pistachios, and refreshing citrus, dressed in a homemade lemon vinaigrette dressing! This earthy and zesty salad pairs deliciously with roasted chicken or grilled steak. It’s great year-round for any dinner!

Watch My Roasted Beet Salad Video Tutorial

Watch my YouTube video tutorial for step-by-step instructions showing you how to make this delicious beet salad! Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Burrata Beet Salad Recipe

Here are my tips for the main ingredients you’ll need to prepare this burrata beet salad. Find the full list of ingredients in the printable recipe card below.

• Beets – you can make your own roasted beets, or use pre-cooked, store-bought beets. Both will work well for this recipe.
• Burrata Cheese – this creamy, delicious cheese pairs wonderfully with roasted beets. If you’re not able to find burrata cheese, creamy goat cheese will work well, too.
• Arugula – use fresh baby arugula or baby spring greens for this salad. If you can find it, frisee lettuce is also fantastic!
• Citrus – in my video tutorial, I used blood oranges, but regular oranges or even grapefruit will work well, too.
• Lemons – lemon zest and lemon juice are a must for making the best salad dressing!
• Olive Oil – a good quality olive oil will make the most delicious dressing!

Supplies & Tools for the Recipe

Need some tools to make this delicious beet salad at home? Shop my Amazon Affiliate links for the items I’m using in my kitchen. See Disclosure Statement.

• OXO Mandoline Slicer (with adjustable blade)
• Citrus Lemon Press
• OXO Citrus Zester

How to Make Roasted Beets

Start this delicious beet salad recipe with the beets! You can use store-bought, pre-cooked beets, or make your own. You can roast the beets ahead of time and keep them stored in the fridge once they’re cooled.

1. Preheat the oven to 425°F. Wash the beets and pat them dry. Do not peel.
2. Place each beet onto a small sheet of foil; cut larger beets in half. Drizzle a bit of olive oil over the top and season lightly with sea salt. Wrap the beets tightly in the foil and place into a small baking dish.
3. Roast the beets at 425°F until they’re fork-tender – for about 30 to 45 minutes, depending on the size of the beets. Remove them from the oven, out of the foil, and cool them to room temperature.
4. Once the beets are cooled enough to handle, use a pairing knife to remove the peel, then slice the beets into thin wedges.

Preparing the Beet Salad Ingredients

While you’re waiting for the beets to roast, you can work on the remaining salad ingredients and the salad dressing.

1. Prepare the citrus next: use a sharp knife to cut way the peel, then slice the oranges into thin wedges. Place into a bowl and set aside.
2. Next, prepare the fennel. Cut off the green stalks (the top part) and set aside for later. Set your mandoline slicer to the thinnest setting and thinly slice the fennel. Place it into a bowl and cover it with plastic wrap to keep the fennel from browning.
3. Finely chop the pistachios.

Making Easy Lemon Salad Dressing

I love making my own salad dressings! They’re much more flavorful than the bottled varieties and so easy to make!

1. For the salad dressing, start with the lemon zest. Add the zest of 1 large lemon into a large measuring cup. Squeeze out the lemon juice, straining out any seeds.
2. Pour in the olive oil. Use a zester to grate the garlic cloves and add to the dressing.
3. Add the two mustards, honey, and season with salt, freshly ground black pepper, and fresh thyme.
4. Whisk everything together and use the dressing when ready to serve. Cover and store the dressing in the refrigerator for up to 1 week.

How to Make Burrata Beet Salad

Once you have all the salad ingredients prepared and ready to go, it’s time to assemble this beautiful and colorful beet salad!

1. Arrange the salad on a large platter or in a large salad bowl. Toss together the arugula with the thinly shaved fennel. Add the sliced beets over the bed of arugula.
2. Remove the burrata cheese from its container, then gently pull it apart with your hands into small chunks and arrange it evenly over the salad.
3. Add the citrus segments next, then sprinkle the diced pistachios over the top.
4. To garnish the salad, add small sprigs of fennel greens over the top.
5. Give the salad dressing one more whisk, then pour it over the top of the salad. Use two large spoons to toss the salad and enjoy! If not serving right away, keep the dressing on the side and keep the salad covered and refrigerated.

Serving Suggestions & Pairings for Beet Salad

If you’re preparing this beet salad ahead of time, simply keep the salad dressing on the side and keep the salad covered and refrigerated until ready to serve.

This creamy burrata beet salad is fantastic on its own, or you can pair it with some delicious dishes! Try it with my French Garlic Roasted Chicken – my go-to roasted chicken recipe!

More Recipes to Try!

Enjoyed this delicious roasted beet salad? Try some of my other salad recipes you’re sure to love!

• Burrata Peach Salad – a delicious summer salad with sweet peaches, creamy burrata, prosciutto, and avocado!
• Prosciutto Fig Salad – a seasonal favorite with sweet figs, prosciutto, burrata cheese, basil, and pistachios!
• Easy Garlic Cucumber Salad – super easy, crunchy, refreshing, and delicious!
• Blackberry Apple Salad – a family favorite! Sweet blackberries and apple combined with avocado and fennel, with poppy seed dressing.
• Avocado Citrus Salad – a refreshing salad with creamy avocado, fennel, cucumbers, and a zesty vinaigrette!
• Persimmon Salad – a unique seasonal salad with pomegranate, goat cheese, and crispy frisee lettuce! I love this salad!

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