Burrata and Roasted Beet Salad with Pomegranate Glaze & Pistachios

A vibrant, elegant salad that combines creamy burrata, earthy roasted beets, tangy pomegranate glaze, and crunchy pistachios for a show-stopping dish. Perfect for entertaining or a gourmet weeknight meal, this salad balances sweet, savory, and creamy textures in every bite. Inspired by Mediterranean flavors, it’s as beautiful as it is delicious!

Why This Recipe Works

Effortless Elegance: This salad looks restaurant-worthy but requires minimal prep. Roasting the beets deepens their sweetness, while store-bought pomegranate molasses (or homemade glaze) adds a luxurious finish.

Customizable: Swap ingredients based on seasonality—try blood oranges in winter or peaches in summer. The burrata can also be replaced with fresh mozzarella or goat cheese.

Nutrient-Packed: Beets are rich in antioxidants, burrata provides protein and calcium, and pistachios add healthy fats. A guilt-free indulgence!

What’s In Burrata and Roasted Beet Salad?

• Burrata: The star! Its creamy center contrasts beautifully with the crisp ingredients.
• Roasted Beets: Earthy, sweet, and tender. Golden or red beets work equally well.
• Pomegranate Glaze: Adds a tangy-sweet punch and glossy finish.
• Pistachios: For crunch and a nutty flavor.
• Baby Arugula: Peppery greens balance the richness.
• Fresh Herbs: Mint or basil lend brightness.

How To Make Burrata and Roasted Beet Salad

This recipe comes together in three simple steps: roast the beets, assemble the salad, and drizzle with glaze. Here’s how:

Step 1: Roast the Beets

1. Preheat oven to 400°F (200°C). Scrub beets, trim stems, and wrap individually in foil.
2. Roast for 45–60 minutes until fork-tender. Let cool, then peel and slice into wedges.

Step 2: Prepare the Components

1. Pomegranate Glaze: Simmer ½ cup pomegranate juice with 1 tbsp honey and 1 tsp lemon juice until reduced to a syrupy consistency (about 10 minutes). Let cool.
2. Toast Pistachios: Lightly toast ¼ cup shelled pistachios in a dry pan for 2–3 minutes.

Step 3: Assemble the Salad

1. Arrange arugula on a platter. Top with beet wedges and torn burrata.
2. Drizzle with pomegranate glaze, sprinkle pistachios, and garnish with fresh herbs.
3. Finish with flaky sea salt and cracked black pepper.

Sides for Burrata and Roasted Beet Salad

• Grilled Sourdough: Perfect for scooping up burrata and beets.
• Prosciutto-Wrapped Melon: A salty-sweet complement.
• Quinoa Salad: Adds protein for a heartier meal.

Recipe FAQ’s

Can I Use Pre-Cooked Beets?

Yes! Store-bought cooked beets save time, but roasting fresh beets enhances their flavor.

How Do I Store Leftovers?

Keep components separate. Store beets and burrata in airtight containers for up to 2 days.

What’s a Substitute for Pomegranate Molasses?

Reduce balsamic vinegar with honey (2:1 ratio) or use fig jam thinned with lemon juice.

Other Recipes To Try

• Watermelon and Feta Salad with Chili-Lime Dressing: Refreshing summer favorite.
• Grilled Peach and Burrata Salad: A decadent summer dish with creamy cheese.
• Roasted Carrot and Tahini Yogurt Bowl: Middle Eastern-inspired.
• Grilled Peach and Burrata Crostini: Sweet-savory appetizer.
• Black Rice Salad with Mango and Coconut: Tropical and unexpected.

Burrata and Roasted Beet Salad

A stunning salad with creamy burrata, roasted beets, pomegranate glaze, and pistachios. Elegant enough for a dinner party, easy enough for weeknights!

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Course: Appetizer, Side Dish

Cuisine: Mediterranean

Keyword: Salad

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 4

Calories: 280kcal

Ingredients

For the Salad:

• 4 medium beets red or golden
• 8 oz 225g burrata cheese
• 2 cups baby arugula
• ¼ cup shelled pistachios toasted
• ¼ cup fresh mint or basil leaves
• Flaky sea salt & black pepper

For the Pomegranate Glaze:

• ½ cup pomegranate juice
• 1 tbsp honey
• 1 tsp lemon juice

Instructions

• Roast Beets: Wrap beets in foil and roast at 400°F (200°C) for 45–60 minutes. Cool, peel, and slice.
• Make Glaze: Simmer pomegranate juice, honey, and lemon juice until thickened (10 mins). Cool.
• Assemble: Layer arugula, beets, and torn burrata on a platter. Drizzle with glaze, sprinkle pistachios and herbs. Season with salt and pepper.

Notes

• Make-Ahead: Roast beets and prepare glaze up to 2 days ahead.
• Cheese Swap: Substitute fresh mozzarella or goat cheese for burrata.
• Add Protein: Top with grilled chicken or salmon for a main dish.
• Vegan Option: Use dairy-free cashew cheese and maple syrup instead of honey.
• Extra Crunch: Add pomegranate arils or sunflower seeds.

Nutrition

Calories: 280kcal | Carbohydrates: 20g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Sodium: 180mg | Potassium: 500mg | Fiber: 4g | Sugar: 14g

Enjoy this vibrant salad as a starter or light meal! Tag us on social media if you try it—we’d love to see your creations.