Description

This Roasted Beets, Burrata, and Arugula Salad with Citrus Vinaigrette is a delightful fusion of earthy, creamy, and fresh flavors that will elevate any fall meal. The sweet, tender roasted beets complement the peppery bite of arugula, while the creamy burrata adds richness. To balance these flavors, a zesty citrus vinaigrette brings brightness and acidity, making this salad a refreshing and elegant dish perfect for the cooler months. Whether served as a light lunch, side dish, or starter for a holiday gathering, this salad will impress with its vibrant colors and delicious flavors.

Ingredients

Scale

For the Salad:

4 medium beets (red or golden), scrubbed and trimmed
4 cups fresh arugula
8 oz burrata cheese (1–2 balls)
¼ cup toasted walnuts or pecans (optional)
1 orange, segmented
1 avocado, sliced (optional)
Fresh herbs for garnish (basil or parsley)

For the Citrus Vinaigrette:

¼ cup freshly squeezed orange juice (about 1 orange)
2 tbsp freshly squeezed lemon juice (about 1 lemon)
1 tbsp white wine vinegar or apple cider vinegar
1 tbsp honey or maple syrup
½ tsp Dijon mustard
⅓ cup extra-virgin olive oil
Salt and pepper to taste

Instructions

Step 1: Roast the Beets

Preheat the oven to 400°F (200°C).
Wrap the beets individually in aluminum foil, drizzle them with a little olive oil, and season with a pinch of salt.
Place the wrapped beets on a baking sheet and roast for 45-60 minutes (depending on size) until they are tender when pierced with a fork.
Once roasted, let the beets cool slightly before peeling off the skins. The skins should easily slip off with your hands or with the help of a paper towel.
Slice or quarter the beets and set them aside.

Step 2: Prepare the Citrus Vinaigrette

In a small bowl or jar, whisk together the orange juice, lemon juice, vinegar, honey, and Dijon mustard until well combined.
Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified dressing.
Season the vinaigrette with salt and pepper to taste, adjusting the sweetness or acidity with more honey or lemon juice if needed.

Step 3: Assemble the Salad

On a large serving platter or individual plates, arrange the arugula as the base.
Top the arugula with the roasted beets, arranging them evenly across the salad.
Gently tear the burrata into smaller pieces and scatter them over the salad, allowing the creamy interior to spill onto the beets and greens.
Add the orange segments, sliced avocado (if using), and toasted walnuts for crunch.

Step 4: Drizzle with Vinaigrette and Garnish

Drizzle the salad with the citrus vinaigrette, making sure to coat the beets and burrata generously.
Garnish with fresh herbs like basil or parsley, and finish with a sprinkle of salt and pepper for extra flavor.

Notes

Cooking Notes:

Beet varieties: You can use red, golden, or even a mix of both types of beets for a visually stunning salad. Golden beets tend to be slightly sweeter, while red beets offer a more robust, earthy flavor.
Avoid staining: To avoid beet stains on your hands, use gloves or handle the roasted beets with a paper towel while peeling them.
Vinaigrette balance: Adjust the citrus vinaigrette to your taste by balancing the sweetness of the honey and the acidity of the lemon and vinegar. For a tangier dressing, add more lemon juice or vinegar; for a sweeter touch, increase the honey or use maple syrup.

Serving Suggestions:

This Roasted Beets, Burrata, and Arugula Salad makes a beautiful side dish or light main course. Here are some ways to serve it:

Pair it with a crusty baguette or garlic crostini to scoop up the creamy burrata and beets.
Serve it alongside a hearty grilled chicken or roasted salmon to make it a more filling meal.
Add some cooked quinoa or farro to the salad to make it a more substantial, grain-based dish for lunch or dinner.
Pair it with a white wine like Sauvignon Blanc or a light, citrusy sparkling water for a refreshing and balanced meal.

Tips:

Prep ahead: You can roast the beets and make the vinaigrette ahead of time. Store the roasted beets in the fridge for up to 3 days and the vinaigrette for up to a week. Assemble the salad right before serving for optimal freshness.
Burrata alternatives: If you can’t find burrata, fresh mozzarella or goat cheese are great substitutes that will still offer a creamy texture and pair beautifully with the beets and arugula.
For an added crunch, toss in toasted walnuts or pecans. The nuts will add both texture and richness to the salad.
Avocado tip: If using avocado, make sure to slice it just before serving to prevent browning, or drizzle a little lemon juice over it to keep it fresh.

Prep Time: 15 minutes
Cook Time: 45-60 minutes (for roasting the beets)

Nutrition

Calories: 380
Sodium: 320mg
Protein: 9g