Currently deeply invested in all things beets and this Beet Salad with Burrata and Strawberries is PERFECTION. It’s bright and colorful, layered with flavor, and just the right balance of creamy, crunchy, sweet, and tangy. I've been prepping this weekly for lunches and it's incredible.
Table of Contents
Why I Love This Recipe
I'm having a moment with beets and cannot be stopped! Pair those with creamy burrata, sweet strawberries, a punchy pistachio vinaigrette and you're in for the Beet Salad of your dreams. This recipe is vibrant and feels fancy without being fussy. The mint keeps it fresh, the pistachios bring major crunch, and the combo of ingredients makes it worthy of both a dinner party or a ladies who lunch. It's one of those salads that looks impressive and tastes even better. It's also great if you want to prep the vinaigrette and the beets ahead of time and throw the rest of the salad together at a moments notice.
Cooking beets is easier than it looks, and roasting is my go-to method for bringing out their natural sweetness. Start by trimming the tops, leaving about a ½ inch of stem to prevent bleeding, then give them a good scrub. Drizzle with olive oil, wrap tightly in foil, and roast in a 425 degree oven for about 45 to 60 minutes, depending on their size. You’ll know they’re done when a knife or skewer slides in easily. Let them cool slightly, then use a paper towel to rub off the skins. From there, slice, cube, or quarter them and use in salads, bowls, or as a simple side with salt, pepper, and a drizzle of good vinegar.
Ingredients & Substitutions
- Red or orange beets
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- Burrata
- Shelled Pistachios
- Fresh strawberries
- Fresh mint
- Red wine vinegar
- Maldon salt
How to Make
Preheat the oven to 425 degrees F.
Trim the tops off the beets, leaving about ½ inch of stem. Scrub thoroughly, drizzle with olive oil, and wrap loosely in foil. Large beets should be wrapped individually.
Place the wrapped beets on a baking sheet and roast for 60 minutes, checking every 20 minutes. They are done when a skewer slides easily into the center. Remove them as they finish roasting.
Once cool enough to handle, use a paper towel to rub off the skins. Slice the peeled beets into quarters.
Arrange the beets on a serving platter with strawberries, torn burrata, pistachios, and mint. Drizzle the beet salad with the pistachio vinaigrette, season with salt and pepper, and serve.
To make the Pistachio Vinaigrette:
Preheat the oven to 350 degrees F. Toast the pistachios on a sheet pan for 5 to 10 minutes.
Transfer 4 tablespoons to a blender with olive oil, red wine vinegar, water, chopped mint, salt, and pepper. Blend until smooth.
Finely chop the remaining 2 tablespoons of pistachios and stir into the vinaigrette. Store any extra in the fridge for up to 4 days.
Tips & Tricks
- Wrap your beets individually or by size to make sure they roast evenly
- Use gloves or a paper towel to peel the beets without staining your hands
- Let the beets cool completely before assembling the Beet Salad so the burrata doesn’t melt
- Toasting the pistachios adds extra depth to the vinaigrette. You can do it in the oven or stovetop, whatever you prefer.
- The vinaigrette keeps in the fridge for a few days so make extra
FAQ's
Can I use pre-cooked beets in a Beet Salad?
Yes, you can use store-bought steamed or roasted beets if you’re short on time. Just skip the roasting step.
What can I use instead of burrata?
Fresh mozzarella or goat cheese works well if burrata isn’t available.
Do I have to use strawberries?
Nope. Raspberries or blackberries are great too. Use what’s in season. Peaches would be delightful later in summer.
Can I make this Beet Salad ahead of time?
Roast the beets and make the vinaigrette in advance, but assemble the salad just before serving for the best texture.
Similar Recipes
Beet Salad with Burrata and Strawberries
Ingredients
- 10 medium red or orange beets
- 2 tablespoon olive oil
- Kosher salt and freshly cracked black pepper
- 8 ounces burrata cheese
- 1 cup strawberries halved or quartered
- 4 tablespoon shelled pistachios
- 1 handful fresh mint leaves
For the Pistachio Vinaigrette
- 6 tablespoon shelled pistachios
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon chopped fresh mint
- Flaky salt and freshly cracked black pepper
- ⅓ cup water as needed
Instructions
- Preheat the oven to 425 degrees F.
- Trim the tops off the beets, leaving about ½ inch of stem. Scrub thoroughly, drizzle with olive oil, and wrap loosely in foil. Large beets should be wrapped individually.
- Place the wrapped beets on a baking sheet and roast for 60 minutes, checking every 20 minutes. They are done when a skewer or knife slides easily into the center. Remove them as they finish roasting.
- Once cool enough to handle, use a paper towel to rub off the skins. Slice the peeled beets into quarters.
- Arrange the beets on a serving platter with strawberries, torn burrata, pistachios, and mint. Drizzle with pistachio vinaigrette, season with salt and pepper, and serve.
For the Pistachio Vinaigrette
- Preheat the oven to 350 degrees F.
- Toast the pistachios on a sheet pan for 5 to 10 minutes.
- Transfer 4 tablespoons to a blender with olive oil, red wine vinegar, water, chopped mint, salt, and pepper. Blend until smooth.
- Finely chop the remaining 2 tablespoons of pistachios and stir into the vinaigrette. Store any extra in the fridge for up to 4 days.
This sounds like the perfect use for my fresh garden beets and strawberries! Yummy summer!