Beet and Burrata Salad with Balsamic Mustard Seeds is not only a vibrant stunner but it’s also ridiculously delicious! The sweet and earthy beets are paired with creamy burrata and topped with balsamic infused mustard seeds, fresh basil and toasted pistachios. All these flavors together will blow your mind! It’s beautiful, yet simple and so satisfying that it’s perfect for any occasion. Whether a quiet date night at home or a random weeknight dinner!
What’s the best part of this Beet and Burrata Salad you ask?? How to choose?! The rich colors of the ingredients and the vibrant flavors of the produce at peak season are enough to fawn over this salad. And then there’s the creamy and smooth burrata, which umm burrata on literally anything is enough for me to devour it. But the BEST part of this salad is each and every all encompassing bite. The earthiness of the beets with the creamy burrata, herby basil, the teeny bursts of tender mustard seeds, the tangy and sweet balsamic and toasted nutty pistachios is seriously a taste bud’s dream! It’s tastes like sweet sweet harmony!
Beet & Burrata Salad Ingredients:
- Beets
- Burrata Cheese
- Lettuce Greens
- Basil
- Pistachios
- Balsamic Vinegar
- Yellow Mustard Seeds
- Honey
- EVOO
- Baguette
How to Roast Beets
Roasting is my fav way to cook beets. It’s easy, mess-free, and results in a deeper flavor and leaves the best texture.
- Prep the beets: If the beets still have their leafy tops, remove them leaving about an inch or so of stem. This will make removing the skins a little easier later on. Wash the beets, removing any dirt. If your beets vary in size, cut any larger beets in half so they’re similar in size to the smaller beets. This allows for more even cooking.
- Wrap the beets in foil: Wrap each beet or beet half in foil so its securely closed. Place wrapped beets on a parchment lined baking sheet to catch any drips of beet juice that might leak out of the foil.
- Cook the beets: Bake the beets at 400 degrees for 45 to 60 minutes. This time varies depending on the size of your beets. Small beets cook more quickly than large beets. Check every 20 minutes or so by inserting a fork or skewer into the center of the beet. If it’s easily pierced, then the beet is done. If your beets are different sizes, you may need to remove the cooked beets from the oven and allow the larger beets to roast longer.
- Peel the beets: When the beets are cool enough to handle, unwrap them from the foil. Under cool running water slide the skins off using your hands or a paper towel. They should slide off easily. If not, use a pairing knife or a peeler to remove any stubborn peel. Use the beets right away or store away for later use.
If you make this Beet and Burrata Salad make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Beet & Burrata Salad with Balsamic Mustard Seeds
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 15 minutes
- Yield: About 4 to 6 Salads 1x
- Category: Salad
- Cuisine: American
Description
Beet and Burrata Salad with Balsamic Mustard Seed Dressing is not only a vibrant stunner but it’s also ridiculously delicious! The sweet and earthy beets are paired with creamy burrata and topped with balsamic infused mustard seeds, fresh basil and toasted pistachios. It’s beautiful, yet simple and so satisfying that it’s perfect for any occasion. Whether a quiet date night at home or a random weekday dinner!
Ingredients
4 medium beets
8 oz. spring greens or other leafy salad green
8 oz. burrata cheese, torn into small pieces
1/2 c. toasted pistachios, chopped
1/3 c. basil leaves, torn
1 1/2 Tbsp. balsamic vinegar
3 Tbsp. EVOO
Serve with baguette or other crusty bread
Pickled Mustard Seeds:
2 Tbsp. yellow mustard seeds
3 Tbsp. balsamic vinegar
1/3 c. water
1/2 tsp. honey
Salt
Instructions
- Preheat oven to 400 degrees. Wrap the beets in aluminum foil and place on baking sheet. Roast the beets for about 45 to 60 minutes (smaller beets will cook more quickly), until tender and fork or skewer slides easily to the center of the beet. Let the beets cool slightly, then peel by rubbing away the skin and let cool completely. Cut the beets into quarters or sixths if larger beets.
- While the beets cook, prepare the pickled mustard seeds. In a small saucepan add the mustard seeds, balsamic vinegar, water, honey and a pinch of salt. Bring to a boil. Reduce heat to a gentle simmer until the seeds are just tender and most of the liquid is absorbed, about 10 minutes. Remove from heat and let cool.
- To assemble the salad, arrange the spring greens, roasted beets, and torn burrata on salad plates or a platter. Top with toasted pistachios, torn basil and pickled mustard seeds. Drizzle everything with balsamic vinegar and EVOO. Serve with crusty bread and enjoy!
Keywords: salad, summer, beets, roasted beets, pistachios, burrata, burrata cheese, balsamic, mustard seeds, vinaigrette, pickled mustard seeds, baguette, basil, easy salad, how to roast beets