Salad with burrata, roasted beets and pistachios Recipe
This salad is Italian elegance on a plate: creamy burrata, sweet roasted beets and crunchy pistachios. In Italy, burrata is often served as an appetizer, simply with olive oil and bread. Here it’s joined by colourful vegetables and nuts, making the dish perfect as a light lunch or dinner.
This salad is built around burrata, whose liquid, creamy centre wraps around the sweetness of roasted beets and the crunch of pistachios, giving an effect worthy of a good Italian enoteca. The contrast of temperatures and textures – warm beets, cool burrata, fresh arugula – makes the dish light yet distinctly “restaurant-style”. It’s a great way to showcase burrata in a more refined version than just with tomatoes.
Chef's tips
Roast the beets in foil or covered until they are as soft as butter when pierced with a knife – underbaked beets will be tough and overpower the delicate burrata. Take the cheese out of the fridge at least 20–30 minutes before serving so the centre becomes runny and aromatic. Chop the pistachios just before serving, as they quickly lose their crunch and aroma when exposed to air.
How to serve
Serve the salad with a glass of dry, slightly mineral white wine or with homemade lemonade with lemon and mint if you’re planning a light lunch. It tastes great with warmed baguette or focaccia, which you can dip into the olive oil and creamy centre of the burrata. It’s my favourite dish for a lazy summer evening on the balcony when I don’t feel like standing over the stove but still want the table to look festive.
Ingredients
- burrata about 100–125 g each; can be replaced with very soft mozzarella - 2 balls
- beets medium-sized - 3 pieces
- arugula or mixed salad leaves - 80 g
- unsalted pistachios shelled, roughly chopped - 30 g
- olive oil preferably extra virgin - 4 tablespoons
- vinegar - 1.5 tablespoons
- honey for a hint of sweetness - 1 teaspoon
- lemon juice freshly squeezed - 1 tablespoon
- salt to taste
- freshly ground pepper to taste
Preparation
- Preheat the oven to 200°C. Wash the beets thoroughly, dry them and wrap each one separately in aluminium foil.
- Place the wrapped beets on a baking tray and roast for 35–45 minutes, until tender. Check with a fork – it should slide in easily. The baking time depends on the size of the beets.
- Let the roasted beets cool slightly, unwrap them, peel off the skins (they should come off easily) and cut into slices or wedges.
- In a small bowl, prepare the dressing: mix the olive oil, balsamic vinegar, lemon juice, honey, a pinch of salt and pepper. Whisk vigorously with a fork until the dressing thickens slightly and becomes smooth.
- Arrange the arugula or mixed salad leaves on a large serving platter.
- Place pieces of warm or completely cooled beets on top of the leaves.
- Carefully remove the burrata from its liquid, pat dry with a paper towel and cut each ball in half. Place the halves in the centre of the salad, cut side up so the creamy interior is visible.
- Drizzle everything with the prepared dressing, trying not to completely flood the centre of the burrata so it keeps its structure.
- Sprinkle the salad with chopped pistachios and freshly ground pepper. Serve immediately with pieces of crusty bread.
Storage
If you have leftovers, store the burrata separately from the dressed leaves so they don’t wilt. Roasted beets and pistachios keep well in the fridge in airtight containers and can be added to fresh greens the next day.
