This beet and burrata appetizer with a balsamic glaze is bright, flavorful, and just what you need for entertaining. It's the perfect easy side dish for fall or winter!
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The bold flavors of the salad pair perfectly with roasted turkey, grilled flank steak, or your favorite pasta. It's easy to prep ahead and is a great addition to dinner parties, holiday spreads, or laid-back weeknight meals!
📖Why My Recipe Works
I skipped the store-bought dressing and used my own homemade balsamic glaze. It brings a rich, sweet and tangy flavor that elevates the salad.
🧾Ingredient Notes
- Burrata - Creamy burrata cheese is the star of the show! Serve it whole or tear it into pieces and toss it over the salad. If you can't find burrata, substitute it with fresh mozzarella cheese.
- Cooked Beets - You can roast your own fresh beets in advance or use sliced cooked beets from the grocery store to make it easier.
- Balsamic Vinegar - The base of the dressing.
- Brown Sugar - To thicken and sweeten the glaze.
- Fresh Basil Leaves - Adds a pop of freshness. Swap it with arugula or mint.
- Olive Oil - Use extra virgin olive oil for a rich finishing touch.
- Lemon - The zest adds a bright flavor that complements the flavors of the salad.
⏲️How to Make Roasted Beet and Burrata Salad
- Pat the beets dry before coating with olive oil and seasonings. Tear the burrata gently instead of slicing or cutting to keep the creamy center intact. Then, scatter evenly over the salad.
- Simmer the balsamic glaze low and slow until it thickens and turns syrupy. Taste and adjust before adding to the salad.
🥗What to Serve with Burrata and Beets
This burrata and beet salad is a rich and creamy side that pairs beautifully with baked salmon, lamb chops, or tomato basil pasta for a hearty and wholesome meal. It also tastes amazing scooped onto crostini or warm garlic bread.
👩🏻🍳 Expert Tips
- When using fresh beets, roast them with skin on at 400°F for 40-60 minutes. Then let it cool down before peeling with a sharp knife.
- Let the burrata sit out for 15-20 minutes at room temperature before using.
More Appetizer Salad Recipes
🌡️Storing Leftovers
Store the beets, burrata cheese, and balsamic glaze in separate airtight containers in the fridge for up to 4 days. If it's already assembled, it should keep in the fridge for up to 2 days. Serve it cold or let it sit out at room temperature.
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📖 Recipe Card
Burrata and Beets with Balsamic Glaze
Ingredients
- 1 pound cooked beets
- 2 Tablespoons extra-virgin olive oil
- 1 lemon zested
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 4 ounces burrata
- ½ cup fresh basil leaves packed
Balsamic Glaze
- ¼ cup balsamic vinegar
- 1 Tablespoon brown sugar
Instructions
- Cut the beets into ½-inch pieces. Drizzle olive oil over the beets, and sprinkle with salt, pepper, and fresh basil leaves.1 pound cooked beets, 2 Tablespoons extra-virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper, ½ cup fresh basil leaves
- Add the burrata to the center of the plate. Tear it slightly to make it easier to eat. Sprinkle the lemon zest over the top and drizzle with balsamic glaze. Serve with crostini.1 lemon, 4 ounces burrata
Balsamic Glaze
- Add the balsamic vinegar and brown sugar to a small pan. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Reduce the heat to low, then continue to simmer, stirring occasionally, until the mixture has reduced in volume by about half. This should take 5 to 10 minutes.¼ cup balsamic vinegar, 1 Tablespoon brown sugar
Notes
- Gluten Free: For gluten-free, I recommend the Schar baguette or the Against the Grain French loaf.
- Lemon Zest: The lemon zest is optional but adds a delightful citrusy touch without adding additional acid.
- Fresh Burrata: You can serve the burrata whole or tear it into pieces and scatter it over the beets for easy serving.
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