Recipe Overview
Burrata Cheese on Roasted Beets is a refined salad built on contrast: earthy sweetness from slow-roasted beets, the peppery freshness of wild arugula, and the creamy luxurious center of fresh burrata. A drizzle of basil oil adds aromatic lift and a bright herbal finish that keeps the dish elegant and balanced.
Why This Salad Works
The roasted beets bring sweetness and structure, while burrata softens the plate with creamy richness. Wild arugula adds freshness and a subtle peppery note that cuts through the dairy beautifully.
Chef Presentation Note
Arrange the yellow and red beets neatly to highlight their contrast, then place the burrata as the centerpiece. Finish lightly with basil oil so the fragrance enhances the dish without overpowering it.
Ingredients
- 170 g burrata cheese
- 120 g yellow beet, cooked and sliced
- 120 g red beet, cooked and sliced
- 57 g wild baby arugula
- 27 g extra-virgin olive oil
- 10 g basil oil
- Sea salt and cracked black pepper
Preparation
- Wash and trim the beets, then wrap them separately in foil and roast at 350°F (175°C) for about 2 hours, or until tender.
- Cool the beets, peel them, and slice or dice them into neat uniform pieces. Season with olive oil, sea salt, and cracked black pepper.
- Arrange the yellow and red beets on a platter in a ring or mosaic pattern and add the wild baby arugula.
- Place the burrata on top or at the center of the plate.
- Finish with basil oil, a touch more extra-virgin olive oil, sea salt, and cracked black pepper. Serve immediately.
Ready for Menu Builder and Seasonal Service
This salad works beautifully for upscale lunch menus, vegetarian tasting menus, banquet plated salads, and seasonal antipasto presentations. Its visual contrast makes it especially strong for featured specials.
Chef Notes
Roast the beets separately to preserve their clean color and flavor. Keep the burrata cold until just before plating, and season lightly so the sweetness of the beets and the freshness of the cheese remain the focus of the dish.
Service Suggestions
- Serve as a composed first course for lunch or dinner menus.
- Pair with grilled crostini or light Tuscan bread.
- Plate on chilled dishes for a cleaner fresh finish.
- Add toasted pistachios or walnuts for texture in seasonal variations.
| Calories | 380 kcal |
| Protein | 17 g |
| Carbohydrates | 14 g |
| Fat | 28 g |
| Fiber | 4 g |
| Cholesterol | 55 mg |
| Sodium | 330 mg |