Labor day weekend was filled with family time, bbqs, friends and lots of get togethers. However, by Monday night I had enough of grilled anything and wasn’t very hungry. So I looked through my refrigerator, picked some ingredients and just threw them together to create this Beets and Burrata Salad.
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Before blogging, I didn’t write my recipes down. A lot of times I stumbled upon something good but next time I tried to replicate it it wasn’t quite exactly the same. So I promised myself that if I like how a new recipe came out, I’ll write it down and post it on my blog. Which means that even when I don’t come up with an elaborate recipe, I’ll still have it in the blog written down for next time I’ll need it.
I chopped beets (had boiled and cooled them the day before for a big salad to go with bbq), tomatoes, onion, red peppers, celery, and green peppers.
Very carefully I put the burrata on top so it wouldn’t get stained red from the beets. I don’t mind it looking red while I eat it, I just wanted a clean picture shot. Then I garnished it with fresh basil, drizzled with olive oil and sprinkled with salt to taste.
Added balsamic glaze right before serving. Voila, quick gourmet fresh salad at your fingertips!
This fresh beets and burrata salad is easy to make, it is refreshing and it is healthy so feel free to indulge!
Recipe Notes and Tips
In this case I boiled the beets, but you can also roast them. When cooking beets, I find it’s better to cook (either boil or roast) several at the same time and use the leftovers the next couple of days. They hold well in the refrigerator for several days.
You can use a variety of dressings for this salad, feel free to make your own. I go very simple, just olive oil and balsamic glaze. You can also use regular balsamic vinegar.
I love a fresh bed of greens in this salad. Spinach is perfect, but you can use arugula or spring mix too.
Beets and Burrata Salad
- 1 beet
- 1 tomato
- 1 red pepper
- 1 green pepper
- 1 celery stalk
- 1 burrata
- 2 tbsps olive oil
- 3 fresh basil leaves
- 3 ozs baby spinach
- 1 tbsp balsamic glaze
- 0.5 small red onion (or a shallot)
- Boil beets until you can pierce with fork. Turn heat off, cool down then peel.
- Arrange baby spinach on a platter. Cut beets in cubic shapes, add over spinach.
- Chop tomato, celery, peppers and red onion, add over the spinach and beets.
- Put burrata ball on top of the salad. Keep burrata refrigerated until ready to serve.
- Garnish with basil leaves, drizzle olive oil over everything and add salt to taste. Finally right before serving add balsamic glaze.
- Calories are estimated assuming that 4 people are sharing this salad as a side dish. However, I have had myself half of this as a light dinner myself so be aware you can easy double the calories if you eat this salad as a side dish or light meal on its own.
Note – This recipe was first published on September 8, 2018 and updated with new pictures and notes on 7/21/2020.
If you like to save this recipe for later, please save the below image to Pinterest. Let know if you made the salad or have any questions on substitutions.
Other Salad Recipes:
If you would like to check out other salad recipes, please see the links below.