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Burrata Salad with Roasted Beets, Heirloom Tomatoes, and Basil Oil Recipe

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4 from 36 reviews

This Burrata Salad recipe features tender roasted beets, fresh heirloom tomatoes, creamy burrata cheese, and aromatic basil oil. Perfectly balanced with olive oil, balsamic vinegar, and fresh herbs, this vibrant salad is elegant, refreshing, and ideal for a summer appetizer or light meal. The combination of textures and flavors makes it a delightful dish that highlights fresh, seasonal ingredients.

  • Total Time: 45-55 minutes
  • Yield: 8 servings

Ingredients

Beets and Dressing

  • 1 ½ lb beets (red and yellow varieties recommended)
  • 1-2 teaspoons olive oil
  • 1-2 teaspoons balsamic vinegar
  • Pinch flaked salt
  • Cracked black pepper

Cheese and Greens

  • 2 balls of fresh Burrata cheese
  • 2 lbs heirloom tomatoes, sliced or wedged
  • A handful of arugula or ½ cup basil leaves, torn or made into basil ribbons

Basil Oil (or alternative garnish)

  • ½ cup basil leaves, packed tightly (or substitute Italian parsley)
  • ½ cup light olive oil (mild, not bitter)
  • 1 fat garlic clove
  • Squeeze of lemon juice
  • Generous pinch of salt

Optional Garnishes

  • Basil oil (for drizzling)
  • Balsamic glaze or balsamic syrup (for drizzling)

Instructions

  1. Cook the Beets: Place the beets in a pot of salted water and bring to a boil. If the beets are large, slice them in half for faster cooking. Lower the heat, cover the pot, and simmer gently until the beets are fork-tender but not overly soft, about 30-40 minutes. Once cooked, rinse the beets under cold water or place them in an ice bath to cool. This step can be done ahead of time.
  2. Make the Basil Oil: In a blender or food processor, combine the basil leaves, light olive oil, garlic clove, lemon juice, and salt. Blend until the mixture is smooth and well combined, creating a flavorful basil oil for drizzling.
  3. Prepare the Beets: Peel the cooled beets under running water—the skins should easily rub off. Slice or cut the beets into wedges, then place them in a bowl. Toss gently with olive oil, balsamic vinegar, a pinch of salt, and cracked black pepper to season.
  4. Assemble the Salad: Spoon some basil oil onto a serving platter as a base. Slice the burrata cheese into ½-inch thick slices and place them on the platter. Drizzle burrata slices lightly with salt and basil oil. Arrange the seasoned beets around the burrata. Next, layer heirloom tomato slices or wedges around and among the beets and cheese, paying attention to color contrast. Sprinkle the tomatoes with salt and cracked black pepper. Scatter arugula sprigs or torn basil leaves across the platter for freshness and garnish.
  5. Final Touches: Refrigerate the assembled salad until you are ready to serve. Just before serving, drizzle the entire platter with additional basil oil or optionally add balsamic glaze or syrup for a touch of sweetness and visual appeal.
  6. Serving Suggestion: This salad pairs wonderfully with warm, sliced baguette or crusty bread on the side, making it a perfect starter or a light, elegant meal.

Notes

  • Beets can be cooked ahead and refrigerated to save preparation time.
  • Use mild, light olive oil for the basil oil to avoid bitterness.
  • Fresh burrata cheese is essential for rich creaminess; substitute with fresh mozzarella if unavailable.
  • Adjust seasoning with salt and pepper to taste before serving.
  • For extra flavor, use balsamic glaze or syrup as a drizzle just before serving.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30-40 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/burrata-salad-with-roasted-beets-heirloom-tomatoes-and-basil-oil-recipe/