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A dark circular plate filled with roasted beet and burrata salad.

Roasted Beet and Burrata Salad

Course: Salad
Cuisine: American / French
Keyword: how to roast beets, roast beet and mozzarella salad
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 695kcal
Roasted Beed and Burrata Salad is so wonderful in its simplicity. The beets can be roasted up to 24 hours in advance, and the vinaigrette can be made a couple of days in advance. Assemble just before serving! So good!
Print Recipe


  • 1 lb red beets trimmed of their stems and ends cut off
  • 1 lb golden beets trimmed of their stems and ends cut off
  • 1 tsp orange zest
  • 3 tbsp champagne vinegar or white wine vinegar
  • 3 tbsp orange juice fresh
  • 1 tsp Kosher salt
  • ½ tsp black pepper freshly ground
  • 4 tbsp extra-virgin olive oil
  • 6 oz baby arugula
  • 1 lb burrata in water, or fresh mozzarella
  • 1 cup pecans chopped, toasted


  • Preheat the oven to 400F.
  • Wrap each beet in foil and place on a baking sheet. Roast until the beets can easily be pierced with a knife, about 1 hour. Let cool and then unwrap.
  • Gently peel the beets with your fingers (gloves recommended), or a peeler. Cut in half and then cut into wedges, like slicing an apple. Set aside.
  • In a large bowl, whisk together the orange zest, orange juice, vinegar, salt, and pepper. Add the oil in a thin stream, whisking continuously, until fully combined.
  • Place the arugula in a large salad bowl and pour about half of the vinaigrette over the lettuce. Toss to coat. Pour about 2 tablespoons of the dressing over the red beets and then 2 more tablespoons over the golden beets. Gently toss to coat.
  • Arrange the watercress on individual plates (or one large platter). Top with the beets and pecans, and place one burrata piece on top of each salad. Drizzle the remaining vinaigrette over the top of each piece of burrata.
  • Season with black pepper and serve at once.



Go with whatever beets you can get your hands on.  We love a combination of red and golden.  Remember to use gloves when handling the red beets as they will stain your fingers.  After you have peeled them, keep the red separate from the gold, otherwise, the red will turn the golden beets a pinkish color.
The beets can be roasted up to 24 hours in advance in an air-tight container with a lid in the fridge.  Slice them before serving (up to an hour before serving).  
The vinaigrette can be made a couple of days in advance.  Keep in a jar with a tight-fitting lid and shake vigorously just before assembling the salad. 
Watercress, kale, endive, or even chopped Romaine are all perfectly fine substitutes for the arugula. 


Calories: 695kcal | Carbohydrates: 28g | Protein: 26g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 771mg | Potassium: 1021mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1917IU | Vitamin C: 25mg | Calcium: 723mg | Iron: 3mg