Beet & Burrata Salad with Pistachio Vinaigrette

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We are LIVING our best lives today people. Prepare yourselves… Beet & Burrata Salad with Pistachio Vinaigrette.

Beet & Burrata Salad with Pistachio Vinaigrette from (@whatsgabycookin)

This Beet & Burrata Salad with Pistachio Vinaigrette is the heathy but impressive holiday recipe that we all need this year. No ifs, ands or buts about it. Don’t think you like beets – guess again – you’re going to be a convert. Never tried pistachios before – GET YOUR HEAD IN THE GAME – these immediately elevate any dish from basic to gourmet without having a spend hours in the kitchen. And if you’ve never tried adding pistachios to your vinaigrette, well, just be prepared to send me all the gifts because it’s the greatest idea ever.

Beet & Burrata Salad with Pistachio Vinaigrette from (@whatsgabycookin)

Let’s get into it – Beet & Burrata Salad with Pistachio Vinaigrette has a few various components. To start, roasted beets. Simple as that. Small, medium or large beets, they all work. Roast them off until they are fork tender and then slice them into wedges and admire those jewel tones.

Then come the toppings. There are a few levels of flavor, texture and color to this dish and together it’s all perfection.

Beet & Burrata Salad with Pistachio Vinaigrette from (@whatsgabycookin)

First – let’s start with the pistachios!! Wonderful Pistachios are the name of the game always. Especially their new No Shells which have the same rich taste and crunchy texture of pistachios, minus the shells so it cuts your prep time in half! If you’re anything like me, you’ll want those few extra minutes for chilling on the couch rather than cracking open some pistachios before serving this up at a dinner party. And if you’re like my husband, the Wonderful Pistachios No Shells are for easy snacking! I mean, the man goes through a LOT of pistachios on a weekly basis and if I can prevent him from shelling them himself and leaving a trail of crumbs behind him, I am sold!

Second – pomegranate seeds. We need them in this. Actually we need them in everything this time of year. It’s an incredible pop of color and flavor. And they pair perfectly with our third topping… burrata. Who am I kidding, I can’t make anything without it. It’s so good.

Beet & Burrata Salad with Pistachio Vinaigrette from (@whatsgabycookin)

So combine the beets, burrata, pistachios, pomegranate seeds and top it with basil. I’d tell you that you could call it a day but you absolutely have to make the pistachio vinaigrette to go on top. It’s so flavorful and creamy (but without any dairy!) and you’re going to want to keep it stocked in the fridge at all times! Once that’s prepped, you’re ready to roll!

FYI – Wonderful Pistachios No Shells are available in Roasted & Salted and Lightly Salted so feel free to use whichever you want for this recipe! They all are fantastic. Have at it!!

Beet & Burrata Salad with Pistachio Vinaigrette

5 from 2 votes
This Beet & Burrata Salad with Pistachio Vinaigrette is a heathy but impressive holiday recipe that is sure to be a crowdpleaser. 
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish, Salad
Cuisine Italian
Servings 6 people


  • 10 medium sized red or orange beets
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 ball burrata torn into pieces
  • 3-4 tablespoons Wonderful Pistachios No Shells to garnish
  • 3-4 tablespoons Pomegranate seeds to garnish  
  • 1 recipe pistachio vinaigrette recipe below
  • Handful of fresh basil

For the Pistachio Vinaigrette

  • 6 tablespoons Wonderful Pistachios
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped basil
  • Maldon salt and freshly ground black pepper


  • Preheat the oven to 425 degrees F.
  • Trim the tops off the beet, leaving about ½ inch of stem. Scrub the beets thoroughly, drizzle them with a few teaspoons of olive oil, then wrap them loosely in foil. Wrap large beets individually, smaller beets can be wrapped together.
  • Transfer the wrapped beets to a baking sheet. Roast for 60 minutes to start, checking the beets every 20 minutes or so. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets which is why it’s important to check on them intermittently. Some beets might be done sooner than others, it’s okay to remove them at different times.
  • Let the beets cool slightly, then using a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets and cut into quarters. Transfer the beets to a serving platter with basil, torn burrata, Wonderful Pistachios and pomegranate seeds and drizzle with Pistachio vinaigrette. Season with salt and pepper and serve immediately.

For the Pistachio Vinaigrette

  • Preheat the oven to 350°F. Pour the Wonderful Pistachios onto a sheet pan and toast in the oven for 5 to 10 minutes. Remove and transfer 4 tablespoons of the Wonderful Pistachios to a blender or food processor. Add the oil, vinegar, 1/3 cup water, basil, salt, and pepper to taste, and blend the vinaigrette until smooth. Finely chop the remaining 2 tablespoons of Wonderful Pistachios and add to the vinaigrette. Keeps well if refrigerated for up to 3 to 4 days.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

** This post is brought to you by Wonderful Pistachios. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**


  1. This is so festive and has my favorite nut in it! What could possible go wrong? Nothing! This will be gracing my Christmas table for sure!

  2. I love all these ingredients! And that vinaigrette is so unique. Can’t wait to try it out this season!

  3. This looks delicious!! How much water do you add to the vinaigrette?? My screen just shows ” ? cup water ” in the recipe!

    1. 1/3 cup! thanks for catching – it’s some back end glitch that happens every time I write 1/3 – who knows!

  4. Wow this is mind blowing!! I have never tried the beet/pistachio combo before today. Very sophisticated dish that comes together quickly.

  5. How do you stare vinaigrette and keep it from turning solid.? I made ahead of time and refrigerated it and then took it out and it was solid. Do you add water or oil? This is an amazing salad and so delicious!

    1. olive hardens up when it’s cold – just let it come to room temp and add a few teaspoons of water if you need to thin it out after it’s thawed

  6. Hi. Would like to make for Christmas but guests have pistachio allergy. Any suggestions for the vinaigrette?? Thank you. Love all your meals.

  7. 5 stars
    I made this recipe for our family’s Christmas dinner and it was a hit! I’ll make this one again without a doubt! The leftover pistachio dressing I used on a pasta dish with leftover turkey a few days later and it was delicious!

  8. Would love to add chicken to this salad. What is a good marinade to bring out the delicious flavors of the salad ingredients? I would appreciate your suggestion!

  9. 5 stars
    This was a really really good salad. I served on top of spinach. My basil leaves were HUGE and I made the mistake of not chopping them into smaller portions to diversify the flavoring. The roasted pistachio dressing is probably going to become a staple in our home. Sooooo good.

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