If you’re looking for an elegant yet simple salad that’s sure to impress, this Charred Beet and Burrata Salad with Basil-Chimichurri Drizzle is a must-try. The earthy sweetness of charred beets pairs beautifully with the creaminess of burrata cheese, while the vibrant basil-chimichurri drizzle adds a fresh, herbaceous kick. This salad not only looks beautiful with its array of colors but also delivers a combination of flavors and textures that will leave everyone at the table wanting more. Perfect as an appetizer or a light main course, this salad is as versatile as it is delicious.

Ingredients

For the Salad:

• 4 medium beets (preferably a mix of red and golden), peeled and quartered
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 ball of burrata cheese (about 8 oz)
• 2 cups mixed baby greens (arugula, spinach, or any salad greens of choice)
• ¼ cup toasted walnuts or almonds (optional for extra crunch)
• 2 tablespoons balsamic glaze (optional for added sweetness)

For the Basil-Chimichurri Drizzle:

• 1 cup fresh basil leaves
• ½ cup fresh parsley leaves
• 2 tablespoons red wine vinegar
• 3 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes (optional, for a touch of heat)
• ½ cup olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for brightness)

Preparation

Step 1: Char the Beets

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, toss the peeled and quartered beets with olive oil, salt, and pepper until they are evenly coated.
3. Spread the beets on a baking sheet lined with parchment paper in a single layer.
4. Roast for 25-30 minutes, turning halfway through, until the beets are tender and slightly charred around the edges.
5. Remove from the oven and allow them to cool slightly before assembling the salad.

Step 2: Prepare the Basil-Chimichurri Drizzle

1. In a food processor or blender, combine the fresh basil, parsley, garlic, red wine vinegar, and crushed red pepper flakes (if using).
2. Pulse until the herbs are finely chopped.
3. With the motor running, slowly drizzle in the olive oil until the mixture emulsifies into a smooth, pourable sauce.
4. Season with salt, pepper, and lemon juice to taste, adjusting the flavors as needed. Set aside.

Step 3: Assemble the Salad

1. Start by laying a bed of mixed baby greens on a large serving platter or individual plates.
2. Arrange the roasted, charred beets on top of the greens.
3. Gently tear the burrata ball into smaller pieces and nestle them among the beets and greens.
4. Drizzle the basil-chimichurri sauce generously over the salad, ensuring that each bite gets a burst of flavor.
5. If using, sprinkle toasted walnuts or almonds on top for added crunch.

Step 4: Finishing Touches

1. For an extra touch of sweetness and visual appeal, drizzle a little balsamic glaze over the salad.
2. Serve immediately and enjoy the contrast of flavors and textures.

Cooking Notes:

• Perfect char: To get a nice char on your beets, make sure they are spread out in a single layer on the baking sheet, without overcrowding. This allows the edges to caramelize, bringing out their natural sweetness.
• Burrata tips: Burrata is best served fresh and at room temperature, so take it out of the fridge about 15-20 minutes before assembling the salad.
• Make ahead: The beets can be roasted ahead of time and stored in the fridge for up to 3 days. You can also prepare the basil-chimichurri sauce in advance and store it in an airtight container in the fridge for up to a week.

Serving Suggestions:

This salad can be served as a light main course for lunch or as a stunning appetizer for dinner parties. For a more substantial meal, pair it with a crusty loaf of sourdough bread or alongside grilled chicken or fish.

Tips:

• Seasonal variation: While beets are a perfect fall and winter vegetable, you can swap them for roasted carrots or sweet potatoes if beets aren’t in season or if you prefer a different root vegetable.
• Vegan option: To make this salad vegan, simply omit the burrata and replace it with creamy avocado slices or marinated tofu for a plant-based twist.
• Nut-free option: If you’re avoiding nuts, swap the walnuts or almonds with sunflower seeds or omit them altogether for a crunch-free version.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (per serving):

• Calories: 320
• Protein: 8g
• Sodium: 380mg
• Carbohydrates: 24g
• Fat: 24g
• Fiber: 6g

Conclusion:

This Charred Beet and Burrata Salad with Basil-Chimichurri Drizzle is a true showstopper. The combination of roasted, slightly caramelized beets, creamy burrata, and the fresh, herbaceous chimichurri drizzle creates a perfect balance of flavors. Whether you’re hosting a fall dinner party or simply looking to elevate your salad game, this dish is sure to impress. The fresh herbs in the basil-chimichurri bring brightness and complexity to the plate, making this salad not just a side dish, but a centerpiece for any meal.

Charred Beet and Burrata Salad with Basil-Chimichurri DrizzleCharred Beet and Burrata Salad with Basil-Chimichurri Drizzle

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

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For the Salad:

• 4 medium beets (preferably a mix of red and golden), peeled and quartered
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 ball of burrata cheese (about 8 oz)
• 2 cups mixed baby greens (arugula, spinach, or any salad greens of choice)
• ¼ cup toasted walnuts or almonds (optional for extra crunch)
• 2 tablespoons balsamic glaze (optional for added sweetness)

For the Basil-Chimichurri Drizzle:

• 1 cup fresh basil leaves
• ½ cup fresh parsley leaves
• 2 tablespoons red wine vinegar
• 3 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes (optional, for a touch of heat)
• ½ cup olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for brightness)

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Instructions

Step 1: Char the Beets

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, toss the peeled and quartered beets with olive oil, salt, and pepper until they are evenly coated.
3. Spread the beets on a baking sheet lined with parchment paper in a single layer.
4. Roast for 25-30 minutes, turning halfway through, until the beets are tender and slightly charred around the edges.
5. Remove from the oven and allow them to cool slightly before assembling the salad.

Step 2: Prepare the Basil-Chimichurri Drizzle

1. In a food processor or blender, combine the fresh basil, parsley, garlic, red wine vinegar, and crushed red pepper flakes (if using).
2. Pulse until the herbs are finely chopped.
3. With the motor running, slowly drizzle in the olive oil until the mixture emulsifies into a smooth, pourable sauce.
4. Season with salt, pepper, and lemon juice to taste, adjusting the flavors as needed. Set aside.

Step 3: Assemble the Salad

1. Start by laying a bed of mixed baby greens on a large serving platter or individual plates.
2. Arrange the roasted, charred beets on top of the greens.
3. Gently tear the burrata ball into smaller pieces and nestle them among the beets and greens.
4. Drizzle the basil-chimichurri sauce generously over the salad, ensuring that each bite gets a burst of flavor.
5. If using, sprinkle toasted walnuts or almonds on top for added crunch.

Step 4: Finishing Touches

1. For an extra touch of sweetness and visual appeal, drizzle a little balsamic glaze over the salad.
2. Serve immediately and enjoy the contrast of flavors and textures.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 320
• Sodium: 380mg
• Fat: 24g
• Carbohydrates: 24g
• Protein: 8g