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Photo Credit: Elizabeth Newman

Roasted Beet and Burrata Salad

One of my favorite ways to cook beets is to roast them with other aromatics, because they absorb so much flavor. For this roasted beet and burrata salad, beets cook down with fresh thyme and champagne vinegar to give them a bright flavor. Once the beets are cooked (which, by the way - you can prepare far in advance, and refrigerate!) this salad is so easy to throw together. A quick shallot and dijon vinaigrette, arugula, burrata cheese and a hefty sprinkle of pine nuts, and you have a beautiful salad fit for any meal.

Note that if you can't find baby beets, regular sized beets work just as well - they just may need more time in the oven to get tender!

Roasted Beet and Burrata Salad


Roasted Beet and Burrata Salad


Salad Side Dish



Prep Time

20 minutes

Cook Time

50 minutes




Giada De Laurentiis

Image of Roasted Beet and Burrata Salad


    For the Beets:

  • 2 bunches baby beets (scrubbed and trimmed)
  • 2 tablespoons champagne vinegar
  • 3 tablespoons water
  • 1/2 teaspoon kosher salt
  • 4 sprigs thyme
  • For the Dressing:

  • 1 shallot (chopped and rinsed)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil
  • For the Salad:

  • 1 5ounce box baby arugula
  • 1 8ounce container burrata cheese
  • 1/4 cup toasted pine nuts


  1. This recipe originated on an episode of Giada Entertains. Episode: Giada’s Dinner Cruise.
  2. Preheat the oven to 375 degrees F.
  3. Place the scrubbed and trimmed beets in an 8 inch baking dish. To the dish add the vinegar, water, salt and thyme sprigs. Toss well to coat. Cover the pan with aluminum foil and roast for 50 minutes or until tender all the way through. Allow the beets to cool slightly before using a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from steaming. Set aside to cool slightly.
  4. For the dressing, add the shallots, Dijon, vinegar and salt to a large bowl. Whisk to combine. Drizzle in the oil whisking constantly until emulsified. Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
3 grams
11 grams
31 grams
Saturated Fat
10 grams
40 milligrams
598 milligrams
1 grams
1 grams
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gluten free

1 comment

  • Author's avatar image
    Sara Trcka

    Being a lover of roasted beets, buratta, arugula & pine nuts, this recipe was a no-brained for me. It IS super easy & impresses everyone (including the non-beet folks). I did substitute white balsamic vinegar for the champagne vinegar (did not have) in both the roasting of the beets & the dressing, and used a large beet sliced into smaller pieces before roasting. Still delicious! Highly recommend this recipe!

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