Stunning Burrata Beet Salad with Citrus & Fennel

A Taste of Napa Valley Sunshine

I’ll never forget my first trip to Napa Valley. It wasn’t just the world-class wine; it was the food. We were at a small, sun-drenched winery bistro, and the chef served a salad that looked like a jewel box. Vibrant red beets, bright orange segments, and at the center, a perfect, glistening white orb of cheese. It was my first time trying a true burrata beet salad, and it changed my entire perception of what a salad could be. It was elegant, complex, and unbelievably delicious.

Have you ever wondered if you could recreate that kind of restaurant-quality magic in your own kitchen? What if the secret isn’t a complicated technique, but the art of combining simple, beautiful ingredients? This recipe is your guide to doing just that, creating an impressive and flavorful dish that’s perfect for any occasion.

Ingredients: A Symphony of Flavors

This salad is all about balance. Each ingredient is chosen to complement the others, creating layers of texture and taste from earthy to creamy to bright.

this now & bake later ❤️

Timing Your Masterpiece

While this salad looks incredibly gourmet, it’s surprisingly simple to schedule. The majority of the time is completely hands-off, letting the oven do the work.

• Preparation Time: 20 minutes (for vinaigrette and other prep)
• Cooking Time: 45-60 minutes (for roasting beets)
• Total Time: Approx. 70 minutes (over 80% of which is hands-off!)

Step-by-Step Guide to Salad Perfection

Step 1: Roast the Beets

Preheat your oven to 200∘C (400∘F). Wash and dry your beets, then trim off the leaves and root ends. Place each beet on a piece of aluminum foil, drizzle with olive oil, and sprinkle with sea salt. Wrap them up tightly in the foil. Place the foil packets on a baking sheet and roast for 45-60 minutes, or until they are easily pierced with a fork. Once cooked, let them cool slightly until you can handle them. The skins should peel away easily with a paper towel or your fingers. Slice the beets into wedges or rounds.

Step 2: Prepare the Salad Components

While the beets are roasting, you can get everything else ready. To prepare the fennel, slice off the bottom root and the top stalks. Halve the bulb and use a mandoline or a very sharp knife to shave it into paper-thin slices. For the blood oranges, use a sharp knife to slice off the top and bottom. Stand the orange on one end and carefully cut away the peel and white pith, following the curve of the fruit. Then, slice the orange into beautiful rounds.

Step 3: Whisk the Lemon Thyme Vinaigrette

This dressing is liquid gold! In a small bowl or jar, combine the lemon zest, lemon juice, olive oil, minced garlic, both mustards, honey (or maple syrup), sea salt, pepper, and fresh thyme. Whisk vigorously (or shake the jar) until the dressing is well-combined and emulsified. Pro Tip: Making the dressing in a jar is a game-changer—just shake and serve, and store leftovers in the same container.

Step 4: Assemble Your Stunning Salad

This is the fun part! Create a bed of baby arugula on a large platter or in a wide, shallow bowl. Artfully arrange the roasted beet slices, blood orange rounds, and shaved fennel over the arugula. Just before serving, take the burrata from its liquid, pat it dry, and place it right in the center of the salad. Drizzle everything generously with your lemon thyme vinaigrette. Garnish with the diced pistachios and an extra sprinkle of fresh thyme. To serve, break open the burrata so its creamy interior spills over the salad.

Nutritional Information

This salad is a powerhouse of nutrients, packed with vitamins and healthy fats. Here’s an approximate breakdown per serving (assuming 4 servings).

• Calories: 480 kcal
• Fat: 35g (mostly unsaturated from olive oil & nuts)
• Carbohydrates: 30g
• Fiber: 8g
• Sugar: 18g (from beets, oranges, and honey)
• Protein: 15g

Healthier Alternatives & Variations

This recipe is easily adaptable to different dietary needs and preferences.

• Make it Vegan: Swap the burrata for a high-quality vegan feta or a creamy, cashew-based soft cheese. In the dressing, simply use maple syrup instead of honey.
• Nut-Free Version: The pistachios add a great crunch, but for a nut-free option, substitute them with toasted sunflower seeds or pepitas (pumpkin seeds).
• Add More Protein: To turn this into a more substantial main course, serve it alongside grilled chicken breast, seared salmon, or a scoop of cooked quinoa.

Serving Suggestions

This burrata beet salad is designed to impress, making it perfect for special occasions or a luxurious weeknight meal.

• Elegant Starter: Serve smaller portions as a stunning first course for a dinner party.
• Light Lunch: Enjoy a generous portion for a sophisticated and satisfying lunch.
• Perfect Pairing: The flavors pair beautifully with a crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio, or even a dry Rosé.
• Get the Bread: Always serve with a side of crusty baguette or focaccia to mop up the delicious dressing and creamy burrata.

Common Mistakes to Avoid

1. Under-roasting the Beets: Ensure your beets are tender all the way through. An undercooked beet is tough and woody. A fork should slide in with little resistance.
2. Dressing the Greens Too Soon: Arugula is a delicate green. If you dress it too early, the acid in the vinaigrette will cause it to wilt and become soggy. Dress right before serving.
3. Serving Burrata Ice-Cold: Burrata’s flavor and creamy texture are best at room temperature. Take it out of the fridge about 20-30 minutes before you plan to serve it.
4. Forgetting to Season: Season your beets before roasting and ensure your vinaigrette is well-seasoned. Properly seasoning each component makes the final dish taste balanced and complete.

Storing Tips for Freshness

This salad is best enjoyed immediately after assembly. However, you can prep the components ahead of time.

• Beets: Roasted and peeled beets can be stored in an airtight container in the refrigerator for up to 4 days.
• Vinaigrette: The dressing can be made up to a week in advance and stored in an airtight jar in the fridge. Just give it a good shake before using.
• Assembly: Do not assemble the salad until you are ready to eat, as the arugula will wilt and the burrata will make things watery.

A Masterpiece on a Plate

This burrata beet salad is a celebration of textures and flavors. The earthy sweetness of the beets, the bright pop of citrus, the peppery arugula, the crunchy fennel, and the unbelievably creamy burrata all come together in perfect harmony. It’s a visually stunning dish that proves creating elegant, restaurant-quality food at home is not only possible but also incredibly rewarding.

Ready to wow your guests (or just treat yourself)? Give this recipe a try! We’d love to hear how it turns out. Leave a comment and a review below, and don’t forget to subscribe for more recipes that inspire.

Frequently Asked Questions

Q1: What is burrata and how is it different from mozzarella?

Burrata is a true delicacy! It starts as a pouch of fresh mozzarella, which is then filled with a mixture of leftover mozzarella scraps (stracciatella) and fresh cream. So, while the outside is firm like mozzarella, the inside is luscious, rich, and creamy.

Q2: Can I use pre-cooked, packaged beets for this recipe?

Yes, absolutely! Using pre-cooked beets is a fantastic time-saver. Look for beets that are packed in water or vacuum-sealed without added flavors. Simply drain, slice, and you’re ready to go.

Q3: I’m not a fan of fennel. What’s a good substitute?

If the anise flavor of fennel isn’t for you, you can substitute it with thinly sliced celery for a similar crunch and fresh flavor. A crisp apple, like a Honeycrisp or Granny Smith, sliced very thinly, would also be a delicious alternative.

Stunning Burrata Beet Salad with Citrus & Fennel

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour
• Yield: 4 Servings 1x

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Description

A show-stopping salad of sweet, earthy roasted beets paired with crisp fennel, peppery arugula, juicy citrus segments, and creamy burrata. Dressed in a bright lemon-mustard vinaigrette and finished with crunchy pistachios and fresh thyme, it’s a feast for the eyes and the palate.

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Ingredients

Units USM Scale 1x2x3x

For Roasted Beets:

• 2 medium Beets (Whole scrubbed)
• 1 Tbsp Olive oil
• Sea salt

For the Salad:

• 1 large Fennel bulb (Thinly sliced)
• 3 medium Blood oranges (Peeled and segmented)
• 5 oz Baby arugula
• 8 oz Burrata cheese (Drained)
• 1/3 cup Pistachios (Diced)

For the Dressing:

• Zest of 1 Lemon juice (Zest and juice)
• 1/3 cup Lemon juice (Freshly squeezed)
• 1/3 cup Extra-virgin olive oil
• 2 cloves Garlic (Minced)
• 1/2 Tbsp Whole-grain mustard
• 1/2 Tbsp Dijon mustard
• 1 Tbsp Honey or maple syrup
• 1/2 tsp Sea salt
• Black pepper (To taste)
• 1/2 Tbsp Fresh thyme (Leaves only)

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Instructions

Roast the Beets:

1. Preheat oven to 400°F (200°C).
2. Toss whole beets with olive oil and a pinch of sea salt.
3. Wrap individually in foil and place on a baking sheet. Roast 40–45 minutes, until tender when pierced.
4. Let cool, then peel and cut into wedges.

Make the Dressing:

1. In a small bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, both mustards, honey, sea salt, pepper, and thyme.

Assemble the Salad:

1. On a large platter or in a bowl, arrange arugula. Top with sliced fennel, orange segments, and roasted beet wedges.
2. Tear burrata over the top and sprinkle with diced pistachios.

Dress & Serve:

1. Drizzle dressing evenly over the salad.
2. Gently toss or serve family-style, allowing guests to break into the burrata for a creamy finish.

Notes

• Beet Prep: To save time, roast beets in advance and refrigerate, then slice before assembling.

• Fennel Swap: Use thinly sliced celery or cucumber if fennel isn’t available.

• Extra Color: Add segments of grapefruit or blood orange for more citrus variety.

• Make-Ahead: Prepare dressing up to 2 days ahead; shake well before using.

• Serving Suggestion: Pair with crusty bread and a chilled Sauvignon Blanc for a light, elegant meal.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Appetizer, Salad
• Cuisine: Italian-Inspired, Vegetarian

Nutrition

• Calories: 330