Beet and burrata salad delivers a vibrant mix of earthy sweetness, creamy indulgence, and satisfying crunch. It’s naturally packed with fiber, vitamins, and antioxidants while offering a sophisticated plating that’s as beautiful as it is delicious. Plus, the addition of golden fried sourdough offers a unique twist that sets this salad apart from the rest.

We developed this dish to show you how simple ingredients can create a healthy beet salad idea that’s anything but boring. After testing countless variations, we’ve crafted a salad that’s balanced in flavor, customizable to fit your dietary needs, and easy to prep in under 30 minutes. Whether you’re serving this as a main course or a side, it’s sure to become a go-to star in your weekly rotation.

Why This Beet and Burrata Salad Is Good for You

Rich in antioxidants: Beets and oranges are loaded with antioxidants like betalains and vitamin C that support immune health and fight inflammation.
Heart-healthy fats: Olive oil and burrata contribute beneficial fats that are good for cardiovascular health.
Gut-friendly fiber: Beets, arugula, and oranges provide fiber to support digestion and stabilize blood sugar levels.
Protein boost: Burrata supplies satisfying protein, which keeps you feeling full and supports muscle repair.
Customizable for dietary needs: This recipe can easily be adapted for keto, vegan, or gluten-free preferences (see “Dietary Modifications” below).

Wholesome Ingredients for This Beet and Burrata Salad

The beauty of this beet and burrata salad recipe lies in its simplicity and the exceptional ingredients that truly shine. Here are the stars of this dish and what makes them special:

Beets: Naturally sweet and earthy, beets are rich in folate, manganese, and antioxidants. While pre-cooked beets save time, you can roast or boil fresh ones for more texture. Opt for organic when possible.
Burrata: This creamy cheese brings indulgence and protein to the salad. If you’re looking for a plant-based alternative, try a cashew-based soft cheese or vegan mozzarella.
Oranges: Their juicy, tangy sweetness complements the earthiness of the beets and the creaminess of burrata. Swap for grapefruits or blood oranges for a seasonal twist.
Fried sourdough bread: Toasted to golden perfection, this bread adds crunch and heartiness. For gluten-free options, use a slice of your favorite GF bread or skip it entirely for a lighter dish.

Beet and Burrata Salad at a Glance

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 3 – 4 servings
Course: Salad
Cuisine: American

Ingredients for Beet and Burrata Salad

1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
A few taps of garlic powder
A big handful of chopped chives
Salt and pepper to taste (or use a pre-made dressing)
One 8-ounce package cooked beets
2 oranges
A handful of arugula
8 ounces burrata (two 4-ounce rounds)
4 – 6 slices white sourdough bread

How to Make Beet and Burrata Salad

Make the dressing: Combine olive oil, red wine vinegar, Dijon mustard, garlic powder, and chopped chives in a jar. Shake well until emulsified. Season to taste with salt and pepper.
Prep the produce: Gently press the cooked beets with a paper towel to remove excess juice. Cut into bite-sized chunks. Peel and segment the oranges, then cut into chunks.
Toss the base: In a large bowl, combine the beets and orange chunks with the dressing. If desired, add a handful of arugula for a peppery bite.
Fry the bread: Heat a generous swirl of olive oil in a skillet over medium-high heat. Add sliced sourdough and fry until golden brown and crisp on both sides. Set aside on a paper towel to drain excess oil.
Assemble the salad: Divide the dressed beets and oranges among serving bowls. Add a portion of burrata to each bowl and top with fried sourdough slices. Serve immediately.

How to Customize This Beet and Burrata Salad for Your Diet

Vegan: Swap burrata for a creamy cashew cheese or roasted chickpeas for a protein boost.
Keto-friendly: Skip the bread and add toasted nuts or seeds for added crunch and healthy fats.
Low-calorie: Use a lighter, vinaigrette-based dressing and reduce the amount of burrata or bread used.
Gluten-free: Replace sourdough with a gluten-free bread option or omit entirely for a lighter meal.
Nut-free: Stick to the original recipe or avoid adding optional toasted nuts as a topping.

Our Team’s Tips for the Best Beet and Burrata Salad

Get the best burrata: Always use fresh burrata stored in its liquid for the creamiest possible texture.
Choose high-quality olive oil: A cold-pressed extra virgin olive oil can elevate the flavor of your dressing and bread.
Make-ahead tips: Prep the beets, oranges, and dressing in advance, but wait to assemble to keep the salad fresh.
Reheat the bread: If storing leftovers, crisp the bread up in a toaster oven or skillet before serving.
Experiment with toppings: Add a sprinkle of toasted pistachios or pumpkin seeds for an extra crunch and flavor layer.

Beet and Burrata Salad FAQs

Can I use fresh beets for this recipe?

Yes! Fresh beets can be roasted or boiled until tender, which will enhance their sweetness. Just make sure to let them cool before using.

How do I store leftovers?

Keep the components separated: store beets and oranges in the dressing, bread at room temperature, and burrata refrigerated.

Is this recipe gluten-free?

The original recipe uses sourdough bread, but you can easily replace it with gluten-free bread or omit it entirely.

What can I use instead of burrata?

For a vegan-friendly option, swap burrata with cashew cheese, vegan mozzarella, or even avocado slices for creaminess.

Can I use a different citrus fruit?

Absolutely! Grapefruits, blood oranges, or tangerines all work beautifully in this dish and offer their own unique flavors.

We can’t wait for you to try this beet and burrata salad. What’s your favorite way to enjoy beets? Let us know in the comments below!