Burrata with roasted red beet salad plated on a matte charcoal dish with microgreens, toasted walnuts, and edible flowers in a fine dining setting.

Some dishes don’t need an introduction—they speak in color and texture. This burrata beet salad is one of them. With the deep jewel tones of roasted red beet, the creamy decadence of fresh burrata, and the delicate bitterness of baby greens, every element comes together like a fine dining canvas.

At its heart, this is a burrata cheese recipe built around balance. The richness of the cheese finds lift in the tang of red wine vinegar, while the toasted walnuts and greens add both crunch and peppery lift. A generous swirl of olive oil finishes the plate, creating a burrata dish that’s effortlessly elegant—yet deeply satisfying.

Whether you’re mastering how to roast beets in oven for the first time or already planning your next beets in salad recipe, this is the kind of plate that elevates even the simplest evening into something memorable.


Ingredients for Burrata with Roasted Beet Salad

Using high-quality, seasonal ingredients is the key to making this salad feel restaurant-worthy at home.

  • 2 medium roasted red beet – tender and naturally sweet after roasting
  • 1 whole fresh burrata – soft, rich, and creamy
  • 2 cups baby arugula or microgreens – peppery and bright
  • ¼ cup toasted walnuts – for texture and depth
  • 1 tbsp red wine vinegar – adds acidity and balance
  • 2 tbsp extra virgin olive oil – high-quality, fruity
  • Flaky sea salt and freshly cracked black pepper – to finish
  • (Optional: Edible flowers, micro basil, or crushed pink peppercorns for plating)

💡 Pro Tip: If you can find golden beets, mix them in for contrast—they roast the same way and elevate visual balance on the plate.


Step 1: How to Roast Beets for Maximum Flavor

Ingredients Used in This Step:

✔ 2 medium red beet
✔ Olive oil
✔ Foil or parchment paper
✔ Salt

Method:

1️⃣ Preheat your oven to 400°F (200°C).

2️⃣ Trim and scrub your beets, then wrap them in foil with a drizzle of olive oil and a pinch of salt.

3️⃣ Roast for 45–60 minutes until a knife slides in easily.

4️⃣ Let them cool slightly, then peel (the skins rub right off).

5️⃣ Slice into thin rounds or wedges, depending on your plating vision.

💡 Chef’s Tip: Roast extra beets—they keep for days and add color to grain bowls, hummus plates, and cold beet salad recipes.


Step 2: Plating the Burrata with Roasted Beet Salad

Ingredients Used in This Step:

✔ Roasted beet slices
✔ 1 whole burrata
✔ Baby arugula or greens
✔ Red wine vinegar
✔ Olive oil
✔ Toasted walnuts
✔ Salt & pepper

Method:

1️⃣ On a large plate, scatter a light bed of arugula or microgreens.

2️⃣ Layer in your roasted red beet slices—play with angles, color blocks, and flow.

3️⃣ Gently place the burrata at the center. Let it sit at room temperature for 10–15 minutes so the interior becomes luxuriously creamy.

4️⃣ Drizzle everything with extra virgin olive oil and a few drops of red wine vinegar.

5️⃣ Top with toasted walnuts, season with salt and freshly cracked pepper, and garnish with edible flowers or micro basil for visual flair.

💡 Presentation Tip: Use a shallow, wide plate to allow the burrata to “anchor” the plate like a centerpiece. Layer your beets around it in natural waves for flow and contrast.


Step 3: Serve It Like a Fine Dining Burrata Dish

Ingredients Used in This Step:

✔ Fresh burrata
✔ Roasted beet
✔ Olive oil + vinegar
✔ Microgreens
✔ Edible flower (optional)
✔ Crushed pink peppercorn (optional)

This dish isn’t just assembled—it’s composed. To serve it like a true burrata dish from a fine dining menu:

  • Place your burrata slightly off-center for dynamic flow.
  • Let the beets “ripple” outward like petals or brushstrokes.
  • Add micro herbs and a delicate flower on top or just beside the burrata.
  • Finish with a drizzle of oil around the dish, not just over it, to create movement.

💡 Use offset plating tweezers for final touches. The difference it makes in presentation is worth it.


Flavor Pairing & Serving Ideas

This burrata beet salad shines as a standalone or part of a larger menu.

  • Pair it with:
🥖 Grilled sourdough or seeded crackers
🍷 Light-bodied Pinot Noir or dry rosé
🍽️ A main dish like lemon-herb chicken or wild mushroom risotto

💡 Serving it at brunch? Add poached egg or a spoon of pistachio pesto for a more substantial version.


Frequently Asked Questions

1. Can I make this burrata salad ahead of time?

Yes! Roast your beets and prep your greens in advance. Keep the burrata whole and plate just before serving for the best texture and look.

2. What’s the best substitute for burrata?

Fresh mozzarella works, though it’s less creamy. You can also try smoked burrata if you want to add a layer of intrigue.

3. Can I use golden beets instead of red?

Absolutely. They’re slightly milder and add gorgeous contrast when paired with red beets and fresh burrata.


Final Thoughts

This burrata with roasted beet salad is what modern aesthetic food is all about—elevated ingredients, clean preparation, and unforgettable presentation. It’s light but indulgent, rustic but refined. And most importantly, it’s the kind of dish that makes your table feel like a chef’s canvas.

Serve it at a brunch, bring it to a dinner party, or enjoy it solo on a golden-lit afternoon with a glass of wine. However you plate it—make it yours.

💬 Share your plating using #BeyondEveryBite on Instagram or Pinterest and tag us—we’d love to feature your creations!